HOW to MAKE 🌮 CHILEAN BEEF EMPANADAS 🌮 I MAGEFESA USA

Put all the meat ingredients in a pressure cooker, cover with water and close the pot.

Close lid securely, bring to pressure over high heat and wait until the pressure working valve begins to release steam.

Reduce heat to medium-low and cook for 40 minutes.

Once cooking time is reached, remove pressure cooker from heat and release steam using the natural pressure release method.

Let it cool down before taking out the meat and shredding.

Heat olive oil in a low casserole, when oil is hot enough, add the onion to poach until translucent.

Stir in the meat shredding, paprika and merkén, stir fry for a few minutes.

Add tomato sauce, black olives and ½ cup of broth, let cook for 3 or 4 minutes.

Preheat the oven to 390 °F.

Place 1 tbsp of filling into the dough wafers.

Moisten the edge of the pastry with a little water and fold the dough over the filling, pressing the edge firmly.

Place on a baking sheet and brush with egg beaten.

Bake at 375 °F for 20 minutes or until golden brown.

Equipment Needed

Spice Level: