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 your oven to 375°F (190°C). In a large bowl, combine the 3 cups All-purpose flour, 1/2 cup Vegetable shortening, and 1 tsp Salt. Using a pastry blender or your fingertips, cut the shortening into the flour mixture until it resembles coarse crumbs. Gradually add the 3/4 cup Water, mixing until a cohesive dough forms. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to allow it to firm up and become easier to handle.
2. 2Heat a large skillet over medium heat. Add the 1 lb Ground beef and cook, breaking it apart with a spoon, until it is fully browned and no pink remains, reaching an internal temperature of 160°F (71°C). Carefully drain any excess fat from the skillet.
3. 3To the skillet with the browned beef, add the 1 medium Onion, finely diced into approximately 1/4-inch pieces, and the 2 cloves Garlic, minced. Cook for 5-7 minutes, stirring occasionally, until the onion has softened and become translucent. Stir in the 1/4 cup Raisins, 1/2 cup Black olives (pitted and sliced), 1 tsp Cumin, 1 tsp Paprika, and 1/2 cup Vegetable broth. Bring the mixture to a gentle simmer and cook for 15 minutes, allowing the flavors to meld and the liquid to reduce slightly. Remove from heat and let cool slightly.
4. 4Remove the chilled dough from the refrigerator. On a clean, dry surface, or between two sheets of parchment paper, roll out the dough to a thickness of about 1/8 inch. Using a 4-5 inch round cutter or a glass rim, cut out circles from the dough. Place about 1-2 tablespoons of the cooled ground beef mixture in the center of each dough circle.
5. 5Lightly moisten the edges of each dough circle with a small amount of water using your fingertip. Fold the dough over the filling to create a half-moon shape, gently pressing out any air. Crimp the edges firmly with a fork or your fingers to seal them completely. Arrange the assembled empanadas on a baking sheet. In a small bowl, whisk the 2 tbsp Aquafaba until slightly foamy, then brush it evenly over the tops of the empanadas.
6. 6Bake the empanadas in the preheated oven at 375°F (190°C) for 25-30 minutes, or until the pastry is golden brown and puffed. Carefully remove the baking sheet from the oven. Let the empanadas cool slightly on the baking sheet for 5-10 minutes before serving.

Substitutions

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