Chilean Empanadas

We love food from South America, and have had the privilege of traveling a lot of these countries, however Chile is still one that we have not been to and hope to see one day.

Until then we enjoy a little Chilean restaurant in our downtown. Our favorites are cheese empanadas which are deep fried or these beef ones which are baked.

Like all recipes they have an original origin and changed throughout family preferences.

I got the recipe a long time ago when I bought a cookbook that Avon was selling called "The Avon International COOKBOOK" collected from their Representatives around the world. (It is on page 25 is you have it.) Submitted by Patricia Sanchez Correa Santiago, Chile. These sturdy, meat filled turnovers are common to the South American diet.

Filling-

• 1/2 lb. boneless beef round steak, cut into 1/4" cubes
• instead I used 1 lb of lean ground beef
• 1 cups chopped onion
• 2 tablespoons oil
• 2 teaspoons flour
• 1/2 tsp. salt
• 1/8-1/4 teaspoon crushed red pepper (depending on personal taste)
• 3 tablespoon chopped raisin (optional)
• 1/3 cup sliced pimento stuffed green olives
• 2 hard boiled eggs, chopped

1. In a skillet cook the beef and onion in oil til meat is done and onions are tender.
2. Stir in the flour, red pepper and salt.
3. Cover and cool, when cooled add olives eggs and raisin.

Pastry-

• 4 cups flour
• 1 cup hot milk
• 3/4 cup melted lard
• 1/2 tsp. salt

1. In a bowl combine the flour, salt, with the hot milk and melted lard.
2. Mix until well combined.
3. Work dough with hands until well mixed.
4. Divide dough into 8 equal portions.
5. On a lightly floured surface roll each portion in to a 6" circle.
6. Divide meat mixture evenly among all the circles.
7. Fold over the dough and crimp edge or use the fork to seal.
8. Transfer to a baking sheet and bake at 400 for 20 to 25 minutes or til golden.
9. Makes 8 servings.

Just a personal note, I have noticed that it is best not to more than double the recipe for the pastry, other wise it does not work well. Actually I have the best results with working one recipe at a time. I recently made 64 of these to freeze for lunches. It is a nice change from sandwiches. Or serve along a nice bowl of soup and salad and you have a great supper.