Little beef turnovers

Name: Little beef turnovers (Empanadas)
Yield: Serves 4
Cuisine: Chilean
Ingredients: 8 olives, pitted and cut in half; 2 egg yolks; 50 ml/2 fl oz/½ cup semi-skimmed (low-fat) milk; 5 ml/1 tsp salt; 25 g/1 oz/1 tbsp butter; 100 ml/3½ fl oz/½ cup white wine; 1 hard-boiled egg, peeled and cut into 8 wedges; a handful of raisins; 225 g/8 oz/2 cups plain (all-purpose) flour; salt and black pepper; 10 ml/2 tsp sweet paprika; 5 ml/1 tsp plain (all-purpose) flour; 5 ml/1 tsp sugar; 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; 2.5 ml/½ tsp baking powder

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.