Little beef turnovers

Name: Little beef turnovers (Empanadas)
Cuisine: Chilean
Ingredients: 45 ml/3 tbsp olive oil; 1 medium onion, diced; 1 garlic clove, finely chopped; 250 g/9 oz minced (ground) beef; 2.5 ml/½ tsp ground cumin; 10 ml/2 tsp sweet paprika; 5 ml/1 tsp sugar; a handful of raisins; 1 hard-boiled egg, peeled and cut into 8 wedges; 8 olives, pitted and cut in half; salt and black pepper; 225 g/8 oz/2 cups plain (all-purpose) flour; 225 g/8 oz/2 cups plain (all-purpose) flour; 2.5 ml/½ tsp baking powder; 2 egg yolks; 100 ml/3½ fl oz/½ cup white wine; 25 g/1 oz/1 tbsp butter; 50 ml/2 fl oz/½ cup semi-skimmed (low-fat) milk; 5 ml/1 tsp salt; 5 ml/1 tsp salt

Empanadas

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

These small pastry turnovers are probably the most quintessentially hispanic South American food, and are eaten all over Chile, especially during the national celebrations on the 18th September. What makes Chilean empanadas unique is the filling, called pino, which comprises meat, raisins, hard-boiled egg and olives. You can find them in every neighbourhood and every food store.

Ingredients

Americas
Chile
Starter
September

Method

Energy 554kcal/2319kJ; Protein 23g; Carbohydrate 55g, of which sugars 10g; Fat 28g, of which saturates 9g; Cholesterol 198mg; Calcium 144mg; Fibre 3g; Sodium 814mg