Empanadas con carne, are a quintessential dish in Chile often enjoyed during festivities, particularly the country's Independence Day.
The empanadas boast a delicious combination of spiced meat, onions, olives, and hard-boiled eggs, all enveloped in a golden-brown pastry shell.
The process of making them is not only an opportunity to explore Chilean gastronomy but also a chance to bring a taste of Latin America into your kitchen. Understanding the preparation, assembly, and cooking techniques, as well as the proper storage methods, will ensure that you can recreate these pastries at any time.
<h3>Selecting the Right Ingredients</h3>
To make authentic Chilean empanadas con carne, choosing the right ingredients is essential. The dough is typically made from wheat flour, oil or butter, and a pinch of salt, creating a tender yet durable texture that will contain the filling without breaking. For the filling, ground meat or diced meat is preferred, which is then seasoned with onions, paprika, cumin, oregano, and sometimes a bit of chili for heat. Black olives, raisins, and hard-boiled eggs add further depth and complexity to the flavor profile.
<h3>Equipment You Will Need</h3>
Creating Chilean empanadas requires some basic kitchen equipment: a large mixing bowl for the dough, a skillet for the filling, a rolling pin, a circular dough cutter or a small plate for shaping, a spoon for filling, and a baking sheet. Additionally, you'll need a small bowl of water to seal the edges and a fork to create the traditional crimped edge. An oven for baking and a spatula for serving are also necessary.
<h3>How to Make Chilean Empanadas Con Carne</h3>
<b>The Preparation of the Dough:</b>
1. Begin by making the empanada dough. In a large mixing bowl, combine flour and salt. Cut in the cold oil or butter until the mixture resembles coarse crumbs.
2. Gradually add cold water, mixing until a dough begins to form. Knead the dough briefly until smooth, then wrap it in plastic wrap and refrigerate for about an hour to allow it to rest.
<b>The Making of the Filling:</b>
1. In a large skillet, cook the meat over medium heat until browned. Drain any excess fat.
2. Add finely chopped onions to the skillet and cook until they become transparent. Stir in spices such as paprika, cumin, oregano, and a touch of chili powder, if desired. Cook until the mixture is fragrant.
3. Incorporate chopped black olives, raisins, and slices of hard-boiled eggs, mixing to combine. Let the filling cool to room temperature.
<b>Assembling the Empanadas:</b>
1. Preheat the oven to 350°F (175°C). Remove the dough from the refrigerator and roll it out on a lightly floured surface to about 1/8 inch thick.
2. Use a circular dough cutter or the rim of a small plate to cut out dough circles approximately 6 inches in diameter.
3. Place a spoonful of the filling onto the center of each dough circle. Dip your finger in water and moisten the edge of the dough before folding it over the filling to create a half-moon shape.
4. Pinch the edges to seal, and then use a fork to crimp the edges for a decorative touch.
5. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with an egg wash for a golden finish, if desired.
<b>Baking the Empanadas:</b>
Bake in the preheated oven for about 20-25 minutes, or until the empanadas are golden brown. Let them cool slightly before serving.
Chilean empanadas con carne are a delectable treat that embodies the spirit of Chilean cuisine. Whether made for a special occasion or a comforting family meal, these savory pastries are sure to please any palate.
