In Chile, the most traditional empanada filling is called “pino,” which is a seasoned mixture of ground beef, onions, raisins and black olives and are topped with hard-boiled eggs.
2 tablespoons vegetable oil
2 tablespoons butter
3 large onions, finely chopped
2 cloves garlic, minced
1 pound ground beef
2 teaspoons cumin
1 teaspoon chili powder
1 tablespoon paprika
1 beef bouillon cube, dissolved in 1/4 cup hot water
Salt and pepper to taste
2 tablespoons flour
1/2 cup raisins
1/2 cup chopped black olives
Empanada dough, chilled
2 hard-boiled eggs, sliced
1 egg yolk
2 tablespoons milk
Prepare the Beef Filling
Melt the vegetable oil and butter in a skillet over medium-low heat. Add the chopped onions and cook, stirring frequently, until the onions are softened and fragrant.
Add the garlic and cook for 1 minute more.
Add the ground beef, cumin, chili powder, paprika, beef bouillon, and salt and pepper to taste.
Cook the beef, stirring and crumbling the meat with a spatula, until well-browned. Add the flour and continue to cook for 2 to 3 minutes.
Remove the skillet from the heat and stir the raisins and black olives into the beef mixture.
Let the filling cool completely. The filling will keep up for up to two days in the refrigerator.
Assemble the Empanadas
Separate the empanada dough into golf-ball-size pieces and roll into smooth balls.
Let the dough balls rest for 5 minutes.
4 cups flour
1- 1 1/2 teaspoons salt (or to taste)
2-3 tablespoons sugar
2 tablespoons butter, chilled
12 tablespoons lard or vegetable shortening, chilled
3/4 – 1 cup water
2 egg yolks
Sift the flour into a bowl. Stir in 1 teaspoon salt and the sugar.
Blend the butter and shortening (or lard) into the flour mixture with a pastry cutter or with two knives, until fairly well blended.
Whisk the egg yolks with 3/4 cups water. Stir in the 1/2 cup of the water/egg mixture, a little bit at a time, until the dough starts to come together smoothly. Keep kneading the dough, adding more of the water/egg mixture as needed (you may need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled. Taste for salt and add more if needed.
Cover the dough with plastic wrap and refrigerate for about one hour. (The dough can also be kept for 1-2 days in the refrigerator). When ready to use, the dough should be soft and smooth, and not elastic – if you poke a hole in the dough with your finger, the indentation should remain.
Turn the dough out onto a floured surface, and roll into desired thickness before cutting.
Makes enough dough for 10-12 large empanadas.