empanadas de carne

Chilean Baked Meat Empanadas (with Merquen)

Making the Dough (Enough for 7-8 empanadas)

Ingredients:

4 Cups of flour

2 teaspoon salt

1 Egg

1 1/2 Cups of boiling water

2 2/3 cups of melted shortening

Preparation: Mix flour, salt, and egg Add melted shortening Mix Add boiling water

-Once all of the ingredients have been mixed well, but the dough in 7-8 equal pieces

-With a wooden dough roller, press an extend the dough so you have enough dough to cut 7″x9″ -Cut excess dough

-Rest all finished dough on a plate, and sprinkle flour in between so they don’t stick

Filling: 2 to 2 ½ pounds of meat (preferable ribeye cut) cut in small ½”x ½” pieces

2 big onions washed and diced into small pieces

½ cup of water or more, if needed

2 tablespoons of cornstarch diluted in ½ cup of water

3 boiled eggs cut into wedges

Black olives (we added green olives, traditional empanada recipe call for black olives, we believe green olives are more gourmet, they are certainly an upgrade

Merquen seasoning: 1 teaspoon coriander seeds

1 chili pod (Smoked Chili)

1 chili pepper

1 teaspoon of salt or more if needed

Additionally seasoning: 1 teaspoon paprika or more if needed

1 teaspoon cumin or more if needed

Egg mixture:

1 egg

2 spoons of milk

Directions:

1. Sauté onions, add paprika, cumin and a pinch of salt

2. Add meat and cook until well done, add merquen seasoning

3. Make sure to try the mixture to add more cumin, paprika or salt if needed

4. Cool off mixture and refrigerate until next day Tray preparation: Oil baking sheet with a brush if possible then sprinkle a layer of flour on top of the baking sheet. This will prevent the food from sticking to the tray.

When filling the empanadas:

1. Add some flour on your counter grab a rolled/pressed piece of dough

2. Add 2 to 3 spoons of meat mixture t, 1 egg wedge, and 1 olive to the center of the empanada dough.

3. Fold empanadas as video shows making sure you add the egg mixture to seal around the edges

4. Brush empanadas with egg mixture

5. Place empanadas on metal tray and brush on top of the empanadas with the egg mixture

6. Bake at 400 degrees Fahrenheit for 15-18 minutes or until empanadas are golden brown on top

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