Dairy-Free Chilean Empanadas with Pino Filling

Ingredients

• 3 cups All-purpose flour
• 1 tsp Salt
• 1/2 cup Vegetable shortening
• 1/2 cup Vegan butter, chilled
• 3/4 cup Cold water
• about 450 g Ground beef
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1/4 cup Raisins
• 1/4 cup Black olives, chopped
• 2 large Hard-boiled eggs, chopped (optional)
• 1 tsp Ground cumin
• 1 tsp Chilean Merken spice
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the dough: In a large bowl, combine flour and salt. Cut in shortening and vegan butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Wrap in plastic wrap and chill for at least 30 minutes.
2. 2Make the pino filling: In a large skillet, brown the ground beef over medium heat. Drain any excess fat. Add the onion and garlic and cook until softened. Stir in raisins, olives, hard-boiled eggs (if using), cumin, merken spice, salt, and pepper. Cook for another 5 minutes.
3. 3Assemble the empanadas: Preheat oven to 190°C. Roll out the dough on a lightly floured surface and cut out circles using a cookie cutter or a bowl.
4. 4Place a spoonful of pino filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges to seal.
5. 5Place the empanadas on a baking sheet lined with parchment paper. Brush with plant-based milk for a golden crust.
6. 6Bake for 30-35 minutes, or until golden brown.

Substitutions

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