Chilean Pork Empanadas

Name: Chilean Pork Empanadas
Total time: 75 min
Yield: 6 servings
Cuisine: Chile
Ingredients: 1 tbsp butter; 1 large onion, finely chopped; 1 tsp minced garlic; 1 tsp dried oregano; 1 tsp ground cumin; 2½ tsp salt; ½ tsp ground black pepper; 450g pork mince; 150g raisins; 150g pitted black olives, chopped; 5 large eggs (3 hard-boiled, 2 beaten for wash); 200g vegetable shortening (or lard), melted; 600g plain flour

Golden homemade pastry pockets stuffed with spiced pork, hard-boiled eggs, raisins, and salty black olives.

75 min serves 6 Medium

Ingredients

1 tbsp butter250g

1 large onion, finely chopped1 piece

1 tsp minced garlic3 pack

1 tsp dried oregano14g

1 tsp ground cumin40g

2½ tsp salt750g

½ tsp ground black pepper50g

450g pork mince500g

150g raisins500g

150g pitted black olives, chopped340g

5 large eggs (3 hard-boiled, 2 beaten for wash)6 pack

200g vegetable shortening (or lard), melted250g

600g plain flour1.5kg

Method

Make the filling: Melt butter in a large skillet over medium heat. Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes. Add pork and cook until completely browned and crumbly, 7 to 10 minutes more. Drain fat from the skillet. Stir in raisins, olives, and hard-cooked eggs.
Whisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens. Remove from the heat and set aside.
Make the dough: Whisk milk and melted shortening together in a bowl until evenly blended. Stir flour and salt together in a separate large bowl. Pour milk mixture into flour mixture; whisk until well combined and a dough forms. Let rest for 10 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 12 circles with a round cookie cutter or glass. Spoon filling into the center of each circle. Fold each circle in half and press the edges with a fork to seal. Brush the tops with beaten egg. Place empanadas onto the prepared baking sheet.
Bake in the preheated oven until golden brown, about 25 minutes.

Cost to cook

serves 6 · I have the cupboard staples

Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £6.28 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£12.14 est. · serves 6

Ingredients

1 tbsp butter250g

1 large onion, finely chopped1 piece

1 tsp minced garlic3 pack

1 tsp dried oregano14g

1 tsp ground cumin40g

2½ tsp salt750g

½ tsp ground black pepper50g

450g pork mince500g

150g raisins500g

150g pitted black olives, chopped340g

5 large eggs (3 hard-boiled, 2 beaten for wash)6 pack

200g vegetable shortening (or lard), melted250g

600g plain flour1.5kg

Method

Make the filling: Melt butter in a large skillet over medium heat. Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes. Add pork and cook until completely browned and crumbly, 7 to 10 minutes more. Drain fat from the skillet. Stir in raisins, olives, and hard-cooked eggs.

Whisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens. Remove from the heat and set aside.

Make the dough: Whisk milk and melted shortening together in a bowl until evenly blended. Stir flour and salt together in a separate large bowl. Pour milk mixture into flour mixture; whisk until well combined and a dough forms. Let rest for 10 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 12 circles with a round cookie cutter or glass. Spoon filling into the center of each circle. Fold each circle in half and press the edges with a fork to seal. Brush the tops with beaten egg. Place empanadas onto the prepared baking sheet.

Bake in the preheated oven until golden brown, about 25 minutes.