JAZMIN’S EMPANADAS

 

My friend Jazmin posted photos of these on Facebook and I knew I had to have the recipe. They made my mouth water.Jazmin says there are many variations from different areas but hers are Chilean because she is from Chile. As with most recipes I post, this is a method and not an exact science. The measures are "to taste" and with experience you will know what you and your family will prefer. This is the mark of a good cook.

Jazmin's Empanadas
FILLING:

• 1 kg. (2.2 lbs.) of ground veal (you can use beef of course) or a mix of beef,veal, pork
• 2 large onions, diced
• 3 large garlic cloves,grated

Spices are approximately1 teaspoon each of the following to taste:

• Cumim
• Pepper
• Salt
• Paprika
• Oregano

The predominant flavour that should come through is the cumin.

• 4 eggs, hard boiled
• 1 can of pitted, black olives
• 1/2 cup raisins (this is very traditional but if you can't fathom eating raisins with the meat.. Just skip them...but you should try first)
   
  EMPANADA DOUGH:
• Approximately 6 cups of all purpose flour
• 1 tablespoon salt
• 2 teaspoons baking powder
• 1/2 cup shortening
• Approximately 3 cups warm liquid (1 cup warm milk – 2 cups warm water

Mix all together in a bowl then turn onto a floured counter and knead until elastic. Make little round balls about the size of a golf ball and roll these out with a rolling pin until nice and round. Fill with meat, add an olive, a piece of sliced egg and a couple of raisins. Dip your finger in some warm water and run it around the rim of the dough. Fold over and press to seal and crimp the edges or use a gadget like in the photo. Fry until golden brown, about 3 minutes. Traditionally they are eaten with a little sprinkle of sugar. Jazmin says “Must be followed by a glass of Chilean red wine of course. Salud” I like the way you think Jazmin!Photo free use flickr.com/photos/chrisjohnbeckett