Chilean-Style Empanadas de Pino

Make the Dough

1. Gather the dough ingredients.

2. Sift the flour into a bowl and then stir in 1 teaspoon of the salt and all of the sugar.

3. Mix the butter and shortening (or lard) into the flour mixture with a pastry cutter, or with two knives, until fairly well incorporated.

4. Whisk the egg yolks with 1 cup of water.

5. Stir in 1/2 cup of the water-egg mixture, a little bit at a time, until the dough starts to come together smoothly.

6. Keep kneading the dough, adding more of the water-egg mixture as needed. A few tablespoons of extra water may be needed. The dough will become smooth, although somewhat soggy until it has thoroughly chilled.

7. Cover the dough with plastic wrap and refrigerate for about 1 hour. The dough can also be kept in the fridge for up to two days. When ready to use, the dough should be soft and smooth, not elastic. When poking a hole in the dough with a finger, the indentation should remain. Reserve.

Prepare the Beef Filling

1. Gather the filling ingredients.

2. Heat the vegetable oil and butter in a skillet over medium-low heat. 

3. Add the chopped onions and cook, stirring frequently, until the onions are softened and fragrant. 

4. Add the garlic and cook for 1 minute more.

5. Add the ground beef, cumin, chili powder, paprika, beef bouillon (dissolved in the hot water), and salt and pepper to taste.

6. Cook the beef, stirring and crumbling the meat with a spatula, until well-browned.

7. Add the flour and continue to cook for 2 to 3 minutes.

8. Remove the skillet from the heat and stir the raisins and black olives into the beef mixture.

9. Let the filling cool completely. The filling will keep up for up to two days in the refrigerator.

Assemble the Empanadas

1. Gather the ingredients.

2. Preheat the oven to 350 F and grab a baking sheet.

3. Separate the empanada dough into golf-ball-size pieces and roll into smooth balls.

4. Let the dough balls rest for 5 minutes.

5. Roll each ball of dough on a floured surface into a 6-inch circle of about 1/4-inch in thickness.

6. Add 1 tablespoon of the ​beef filling and one slice of hardboiled egg into the middle of the circle.

7. Brush the edges with water and fold the pastry in half over the filling to make a semi-circle. Seal the edges by pressing down with fingers.

8. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with fingers to seal.

9. Mix the egg yolk with 2 tablespoons of milk and brush the empanadas with the mixture.

10. Bake for 25 to 30 minutes or until golden brown.