Empanadas de Pino (Chilean Meat Empanadas)

Ingredients

• 2 cups All-purpose flour
• 1/2 cup Vegetable shortening
• 1 teaspoon Salt
• 1/2 cup Cold water
• 1 pound Ground beef
• 1 medium Onion
• 2 cloves Garlic
• 1/4 cup Raisins
• 1/4 cup Black olives
• 1 teaspoon Ground cumin
• 1/2 teaspoon Paprika
• 1/4 cup Beef broth
• 1/2 teaspoon Salt
• 1 tablespoon Vegetable oil
• 2 tablespoons Plant-based milk

Instructions

1. 1For the crust: In a large bowl, combine the 2 cups of all-purpose flour, the 1/2 cup of vegetable shortening, and the 1 teaspoon of salt. Gradually add the 1/2 cup of cold water, mixing with your hands until a cohesive dough forms. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to allow it to rest.
2. 2For the filling: Heat the 1 tablespoon of vegetable oil in a large skillet over medium heat (around 350°F or 175°C). Add the 1 pound of ground beef and cook, breaking it up with a spoon, until it is browned all over, about 5-7 minutes.
3. 3Add the 1 medium onion, finely chopped, and the 2 cloves of garlic, minced, to the skillet with the beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.
4. 4Stir in the 1/4 cup of raisins, the 1/4 cup of black olives, pitted and sliced, the 1 teaspoon of ground cumin, the 1/2 teaspoon of paprika, the 1/4 cup of beef broth, and the 1/2 teaspoon of salt. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally, until the liquid has reduced slightly.
5. 5Preheat your oven to 375°F (190°C).
6. 6On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter, about 5-6 inches in diameter, to cut out circles of dough. You should get about 8 circles.
7. 7Place about 2-3 tablespoons of the meat filling onto one half of each dough circle, leaving a small border around the edge. Fold the other half of the dough over the filling to create a half-moon shape. Crimp the edges firmly with your fingers or a fork to seal the empanada completely.
8. 8Place the sealed empanadas on a baking sheet. Brush the tops of the empanadas with the 2 tablespoons of plant-based milk. Bake for 30-35 minutes, or until the crust is golden brown and firm to the touch.

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