Empanadas De Pino

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Chileans empanadas de pino



3 large onions, choped
1 pund ground beef
2 teaspoons cumin
1 teaspoon chile powder
1 tablespoon paprika
1 beef bouilloncube, dissolved in 1/4 cup hot water
2 tablespoons flour
1/2 cuo raisins
1/2 cup chopped olives
2 hard boiled eggs, sliced
1 egg yolk
2 tablespoons milk


INGREDIENTS

Preptime: 35 min | cook time: 30 min | Makes: 24

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1 EMPANADA: Calories: 400, Total Fat: 25.4g, Total Carbohydrates: 40g, Protein: 15g.

Prepare empanada dough and chill. 
Cook the onions and garlic in the vegetableoil and butter until softened. Add the ground beef, cumin, chile powder, paprika, beef bouillon, and salt and pepper to taste. 
Cook the beef, stirring and crumbling the meat, untilbrowned. Add the flour and continue to cook for 5 or 10 minutes more. 
Remove the meat mixture and let cool. The beef mixture will keep up to 2 days in the refrigerator. 
Shape theempanadas: Separate the dough into golf ball size pieces, and roll into smooth balls. Let rest for 5 minutes. On a floured surface, roll each ball of dough into a 6 inch diameter circle, about 1/4inch thick. Add 1 tablespoon of the beef filling, a few raisins and some chopped olives, and a slice of hard boiled egg to the middle of the circle. 
Brush the edges with water and foldthe pastry in half over the filling, to make a semi-circle. 
Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward themiddle and press with your fingers to seal. 
Mix the egg yolk with 2 tablespoons milk, and brush the empanadas with the mixture. 
Bake at 350 for 25-30 minutes, or until golden brown.