Dairy-Free Empanadas de Pino (Chilean Meat-Filled Pastries)

Ingredients

• 3 cups All-purpose flour
• 1/2 cup Vegetable shortening
• 1 tsp Salt
• 3/4 cup Water
• 1 lb Ground beef
• 1 medium Onion
• 2 cloves Garlic
• 1/4 cup Raisins
• 1/2 cup Black olives
• 1 tsp Cumin
• 1 tsp Paprika
• 1/2 cup Vegetable broth
• 2 tbsp Aquafaba (chickpea brine)

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2To make the dough: In a large bowl, combine flour, vegetable shortening, and salt. Cut in the shortening with a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add water, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. 3In a large skillet, brown ground beef over medium heat. Drain excess fat.
4. 4Add chopped onion and garlic to the skillet and cook until softened.
5. 5Stir in raisins, olives, cumin, paprika, and vegetable broth. Simmer for 15 minutes.
6. 6Roll out the dough on a lightly floured surface and cut out circles.
7. 7Place a spoonful of the ground beef mixture in the center of each circle.
8. 8Moisten the edges of the dough with water. Fold the dough over and crimp the edges to seal. Brush the tops with aquafaba.
9. 9Bake for 25-30 minutes, or until golden brown.
10. 10Let it cool slightly before serving.

Substitutions

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