Empanadas de Horno

Posted by Lisa on December 5th, 2005 — Posted in Uncategorized

On Sunday, Steve and I made yummy empanadas for lunch. Instead of the normal pino filling, Steve and I made pizza ones, and then deep fried them. They were wonderful. I thought I would give you a traditional empanada recipe, these are baked, hence de horno…

4 c. all purpose flour
1T. baking powder
salt
1 egg yolk
1 1/2 c. warm milk
1c. shortening, melted

Sift the flour, baking powder and salt. Add the beaten eggs, the milk and the melted lard. Mix; divide into 20 pieces. Roll each piece into a circle (so it’s flat). Put a spoonful of the cold stuffing on half the circle and fold over. Wet the edge with milk, fold over again. Bake in hot oven at 400 until brown and cooked.
*We can just buy empanada wrappers at the store, but I may try making them from scratch, sounds easy enough.

Pino Filling

2T. oil
1 t. paprika
4 onions finely sliced
1/2 t chili powder
1/2 t. cumin
1/2 t. oregano
salt
1 lb ground meat
3 hard boiled eggs sliced
20 black olives
40 large raisins

Heat the oil with paprika. Fry the onions until soft. Add the chili powder, oregano, cumin and salt. Add the beef and mix with onions. Cook until tender. Let sit overnight in fridge.
Fill the empanadas and add slices of egg, raisins and olives, divided between the 20 empanadas.
If you like them shiny, paint with a glaze made of 1 egg beaten with 2 T. milk before putting them in the oven.

In traditional Chilean homes empanadas are eaten every Sunday after mass with a glass of red wine. You can fill with whatever you like. It’s fun to experiment!!

1 Comment »