Empanadas de Pino (Chilean Meat Empanadas) - Egg-Free Glaze

Ingredients

• 3 cups All-purpose flour
• 0.75 cup Butter
• 1 teaspoon Salt
• 0.75 cup Water
• about 450 g Ground beef
• 1 large Chopped onion
• 2 cloves Minced garlic
• 0.25 cup Raisins
• 0.25 cup Black olives
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 0.5 cup Beef broth
• 2 tablespoons Milk
• 1 tablespoon Vegetable Oil

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

Instructions

1. 1In a large mixing bowl, combine the 3 cups All-purpose flour and 1 teaspoon Salt. Using your fingertips or a pastry blender, cut the 0.75 cup Butter into the flour mixture until it resembles coarse crumbs. Add the 0.75 cup Water and mix until a cohesive dough forms.
2. 2Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes; this chilling step helps the dough become firmer and easier to roll later.
3. 3While the dough chills, prepare the filling: Heat the 1 tablespoon Vegetable Oil in a large (25.4 cm or 30.48 cm) skillet over medium-high heat. Add the about 450 g Ground beef and cook, breaking it up with a spoon, until it is fully browned and no pink remains, about 5-7 minutes. Drain any excess fat from the skillet, then add the 1 large Chopped onion and 2 cloves Minced garlic; cook, stirring occasionally, until the onion is soft and translucent, about 5-8 minutes.
4. 4Stir in the 0.25 cup Raisins, 0.25 cup Black olives, 1 teaspoon Ground cumin, 1 teaspoon Paprika, and 0.5 cup Beef broth into the skillet. Bring the mixture to a simmer over medium heat and continue to simmer for 15 minutes, stirring occasionally, until most of the liquid has evaporated and the filling has thickened slightly. Remove the skillet from the heat and let the filling cool completely to room temperature (at least 30 minutes) to prevent the dough from tearing during assembly.
5. 5Preheat your oven to 190°C. On a clean, dry surface, roll out the chilled dough to an even 0.3175 cm thickness. Use a round cutter (about 10.16-12.7 cm in diameter) or the rim of a glass to cut out circles from the dough; gather and re-roll any dough scraps as needed.
6. 6Place about 2 tablespoons of the cooled filling in the center of each dough circle. Fold one side of the dough over the filling to meet the other side, forming a half-moon shape. Press the edges firmly together to seal, then crimp them with a fork or by folding the edge over itself to create a decorative seal.
7. 7Arrange the assembled empanadas on a baking sheet. In a small bowl, whisk the 2 tablespoons Milk, then use a pastry brush to lightly coat the tops of the empanadas with the milk. Bake in the preheated oven at 190°C for 25-30 minutes, or until the crusts are golden brown and firm to the touch. Let the empanadas cool for a few minutes before serving.

Substitutions

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