Back to 7 servings For filling 500 g Dice onions 250 g Round 0.5 Teaspoon ground cumin 1 Teaspoon oregano 1 Teaspoon paprika 1 Tablespoon salt 4 Hard-boiled eggs, Half egg per empanada 7 Pitted black olives For the dough 500 g All purpose flour 190 ml boiling water 50 ml white wine 1 fresh egg 10 g salt 65 g melted butter
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Start making the filling and the empanada dough a day ahead. Begin chopping the onions into small pieces. Then, chop the meat into small cubes no bigger than half an inch.2 Step 2: Set a casserole on the stove, fire it up, and add oil. Place the onion and the meat in the pot. Cook over low heat, stirring constantly and keeping a close eye on it for about one hour. If it gets dry or sticks to the bottom of the pot, add a little water, and continue stirring. Add the cumin, salt, paprika, and oregano, and mix it all.3 Step 3: After 1 hour of cooking, add 1 tablespoon of flour and mix well. This will help the filling retain its juices. Turn off the heat. When the filling cools down, let it rest in the fridge overnight.4 Step 4: Start making the dough, heat the butter until it's completely melted. Meanwhile, set the flour, salt, egg, and white wine in a large bowl. Add the melted butter to the bowl and stir with a wooden spoon all together (do not use your hand, the mix will be hot, and you could burn yourself).5 Step 5: Add the boiling water to the bowl with all the ingredients and stir with a wooden spoon until it's all well combined.6 Step 6: Press down on the buns with your hands. Then roll them out until they are about 2 mm thick and 20 cm in diameter. Set them on a plate, and add a little flour between each dough. Cover it with plastic film and let it rest in the fridge overnight.7 Step 7: Fire up the H1 in Baker Grill Mode at 450° - 480°F.8 Step 8: Mix the milk and the egg in a bowl and whisk it a little bit. Set the disc of dough on the countertop, and put 1 big spoon of filling, 1 olive, and half of the hard-boiled egg in the middle of the disc. Brush some of the beaten egg with milk around the edge, and fold over the other side. Use your fingers to fold the edges to close the empanada. Brush the empanada with the beaten egg mix and punch a little hole on top of it (this will be like a chimney).9 Step 9: Place the empanadas in the H1 on The Smoke Controller in the top rack position for 10-12 minutes, until they are brown.getsaucepan.com/r/69e165b3-652e-4ff8-903a-edecb766fa42 · Original: https://keverigrills.com/blogs/recipe/chilean-empanadas?srsltid=AYCX9vIeUFxLTExFud9Ys2Sw2QCiC-wCtNpoXBeKWI6HIhvzUiCXFjn9
