Chilean Baked Beef Empanadas- Empanadas de Pino horneadas | NomadicChica Travel and Luxury Blog

Name: Chilean Baked Beef Empanadas- Empanadas de Pino horneadas | NomadicChica Travel and Luxury Blog
Cuisine: Mexican, Latin American, American
Ingredients: 1 Cooking Empanadas de Pino outside Chile; 2.1 for filling or Pino; 2.2 Optional for the filling; 2.3 for the dough; 2.5 Elements needed for the process; 3 INSTRUCTIONS; 5 Preparation of the dough; 6 To prepare the dough disks; for filling or Pino; • 100ml (3.4oz) or ½ cup Vegetable Oil, Wonder Oil or Butter; • 1 kilo (2.2 pounds) of onion chopped in small cubes.; • ½ Kilo (1.1 pounds) of beef. In Chile called Posta o Asiento, it’s something like sirloin. In Germany, I buy usually Tafelspitz; • 2 teaspoons of oregano; • 1 teaspoon Cumin powder; • 1 teaspoon salt; • 100ml (3.4oz) or ½ cup of cold water; Optional for the filling; • 2 teaspoons chili powder or spicy paprika; • 1 teaspoon of Merkén, a Chilean specialty consisting of smoked chilli flakes and coriander seeds; • 5 hard-boiled eggs; • 20 black olives; • 20 raisins; for the dough; • 1 Kg (2.2 pounds) of flour, unbleached all-purpose; • 1 large egg or 2 small eggs; • 375 cc (12.6oz) of boiling water; • 100 cc (3.4 oz) of White Wine; • 130 grams (0.2 pounds) of hot Lard; • 2 teaspoons of salt; • 1 Egg