Chilean Beef Empanadas - Made From Scratch

Sift 2.5 cups of plain flour into a bowl.

Cut 125 grams of cold butter into small cubes and add to the flour.

Rub the butter into the flour using fingertips until small lumpy bits remain.

In a bowl, whisk together 1/3 cup iced water, 1 egg, 1 teaspoon salt, and 1 tablespoon white vinegar.

Add the liquid mixture to the flour and butter, and stir with a spoon.

Dump the mixture onto a floured bench and bring it together into a rough ball.

Wrap the dough in cling film and refrigerate.

Chop 1 large onion and sauté in 1.5 tablespoons of oil until softened.

Add 3 teaspoons smoked paprika, 1/2 teaspoon cumin powder, 1/2 teaspoon cayenne chili powder, and 2 crumbled vegetable stock cubes to the onions.

Add 4 cloves of grated garlic and stir.

Add 500 grams of beef mince and brown it.

Add 2 tablespoons of white vinegar and 1/2 cup of water, bring to a boil, then reduce to a simmer for 20-25 minutes until liquid evaporates.

Sprinkle 1 tablespoon of plain flour over the beef mixture and cook for another 5 minutes, then remove from heat and let cool completely.

Remove the pastry from the fridge after a couple of hours and divide it into 4 pieces.

Roll out one piece of pastry on a floured bench.

Use a dish to cut out circles from the rolled pastry.

Place a spoonful of filling on one half of the circle, along with chopped hard-boiled egg, sultanas, and black olives.

Brush the edge of the pastry with egg wash and fold over to seal.

Press the edges together and crimp with a fork for extra security.

Place the empanadas on a baking tray lined with baking paper.

Preheat the oven to 180 degrees Celsius.

Give the empanadas an egg wash before baking.

Bake the empanadas in the oven for 40 minutes until golden brown.

Equipment Needed

Spice Level: