Little beef turnovers

Name: Little beef turnovers (Empanadas)
Yield: Serves 4
Cuisine: Chilean
Ingredients: 1 medium onion, diced; 45 ml/3 tbsp olive oil; 5 ml/1 tsp salt; salt and black pepper; 8 olives, pitted and cut in half; 1 hard-boiled egg, peeled and cut into 8 wedges; 225 g/8 oz/2 cups plain (all-purpose) flour; 50 ml/2 fl oz/½ cup semi-skimmed (low-fat) milk; 100 ml/3½ fl oz/½ cup white wine; 10 ml/2 tsp sweet paprika; 2.5 ml/½ tsp ground cumin; 5 ml/1 tsp plain (all-purpose) flour; 5 ml/1 tsp sugar; a handful of raisins; 1 garlic clove, finely chopped; 250 g/9 oz minced (ground) beef; 2.5 ml/½ tsp baking powder; 25 g/1 oz/1 tbsp butter; 2 egg yolks

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

Ingredients

Method