This is adapted from a book called Cocina Chilena, published in Chile under the imprint Paula Cocina (1995).

This makes 16-18 empanadas (pies - in fact, a bit like a Chilean pasty), which would be a filling first course for 8-10 people.

Ingredients

For the pino (filling)

• 8 tablespoons (120ml) of color chilena
• 1 kilo minced beef
• 240ml beef (or chicken) stock
• 5 onions, finely chopped
• 2 tablespoons flour
• Salt and pepper
• Chilli sauce

For the dough/pastry

• 360ml milk
• 360ml warm water
• 4 egg yolks
• 170g vegetable oil, hot
• One egg, beaten with a little water, to glaze

Directions

1. Prepare the filling: this could be done a day in advance. In a heavy-bottomed pan bring the color to a medium heat and brown the beef. Add the stock and simmer on a low heat for 30 minutes.
2. Add the onions and continue to cook until the mixture is soft and not too wet. Stir in the flour and take off the heat. Season with salt, pepper and chilli and leave to cool.
3. Prepare the dough: in one bowl combine the milk, water and a little salt and set to one side. In another bowl mix the flour and the egg yolks. Add the vegetable oil and the reserved liquid ingredients. Work the mixture until you have a soft dough. (When I first did this the dough turned out too sticky and I had to add a tablespoon or two more flour - it depends on the absorbancy of the flour.)
4. Preheat the oven to about 180C.
5. For each empanada: pinch off pieces of dough about the size of a small hen's egg. Roll it flat into a circle of about 20cm diametre (it should be fairly thin). Keep the rest of the dough in a warm place under a moist tea towel while you do this.
6. Put a spoonfull of filling just off the centre of the circle of dough and fold over to create a semi-circular pie. Carefully transfer to an oiled baking tray. Brush the surface with beaten egg mix.
7. Bake for about 25 minutes until golden and serve hot.

Categories: Recipes

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