Little beef turnovers

Name: Little beef turnovers (Empanadas)
Yield: Serves 4
Cuisine: Chilean
Ingredients: 5 ml/1 tsp salt; salt and black pepper; 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; 2.5 ml/½ tsp ground cumin; 250 g/9 oz minced (ground) beef; 5 ml/1 tsp sugar; 10 ml/2 tsp sweet paprika; a handful of raisins; 5 ml/1 tsp plain (all-purpose) flour; 8 olives, pitted and cut in half; 1 hard-boiled egg, peeled and cut into 8 wedges; 45 ml/3 tbsp olive oil; 1 garlic clove, finely chopped; 1 medium onion, diced

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