Chilean Empanada

Pork · world favourite.

Ingredients

• 1 tablespoon Butter
• 1 large Onion
• 1 tsp minced Garlic
• 1 tsp Dried Oregano
• 1 tsp Cumin
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1 lb Ground Pork
• 1 cup Raisins
• 1 cup Black Olives
• 3 Large Eggs
• 1 cup Water
• 1 cup Shortening
• 5 Cups All purpose flour
• 2 tsp Salt
• 2 Beaten Eggs

Method

1. Heat the pan — Make the filling: Melt butter in a large skillet over medium heat.
2. Stir — Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes.
3. Add ingredients — Add pork and cook until completely browned and crumbly, 7 to 10 minutes more.
4. Stir — Drain fat from the skillet. Stir in raisins, olives, and hard-cooked eggs.
5. Stir — Whisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens.
6. Heat the pan — Remove from the heat and set aside. Make the dough: Whisk milk and melted shortening together in a bowl until evenly blended.
7. Stir — Stir flour and salt together in a separate large bowl.
8. Mix together — Pour milk mixture into flour mixture; whisk until well combined and a dough forms.
9. Preheat the oven — Let rest for 10 minutes. Preheat the oven to 400 degrees F (200 degrees C).
10. Roll out — Line a baking sheet with parchment paper. Roll dough on a lightly floured surface to a thickness of 1/8 inch.
11. Continue cooking — Cut into 12 circles with a round cookie cutter or glass.
12. Continue cooking — Spoon filling into the center of each circle.

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