Empanadas Pino (Chilean Meat Pies) with Gluten-Free Dough

Ingredients

• 1 lb Ground Beef
• 1 medium Diced Onion
• 2 large Hard-boiled Eggs
• 1/2 cup Black Olives
• 1/4 cup Raisins
• 1/4 cup Beef Broth
• 2 tablespoons Olive Oil
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Paprika
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 package Gluten-Free Pie Crust Mix

Instructions

1. 1Preheat your oven to 375°F (190°C). Prepare the 1 package Gluten-Free Pie Crust Mix to form a pliable dough.
2. 2In a large skillet, heat the 2 tablespoons of Olive Oil over medium heat. Add the 1 lb Ground Beef and cook for 8-10 minutes, breaking it up with a spoon, until it is browned and reaches an internal temperature of 160°F (71°C). Drain any excess fat from the skillet.
3. 3Add the 1 medium Diced Onion to the skillet with the cooked beef and cook for 5-7 minutes over medium heat, stirring occasionally, until the onion has softened and become translucent. Stir in the 1 teaspoon Ground Cumin, 1/2 teaspoon Paprika, 1 teaspoon Salt, and 1/2 teaspoon Black Pepper, and cook for 1 minute more until fragrant.
4. 4Chop the 2 large Hard-boiled Eggs into 1/4-inch pieces. Add the 1/4 cup Beef Broth, the chopped 2 large Hard-boiled Eggs, the 1/2 cup Black Olives, and the 1/4 cup Raisins to the skillet. Bring the mixture to a gentle simmer and cook for 10-12 minutes, allowing the flavors to meld and the liquid to reduce slightly. Remove the skillet from the heat and let the filling cool for at least 15 minutes.
5. 5Roll out the prepared dough to a thickness of about 1/8-inch. Use a 4-inch round cookie cutter or the rim of a small bowl to cut out circles from the dough. Gather any dough scraps, re-roll them, and cut out more circles until all the dough is used.
6. 6Place a spoonful (about 2 tablespoons) of the cooled meat 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. Firmly press the edges together to seal, then crimp them with a fork or your fingers to ensure they are fully closed.
7. 7Line a large baking sheet with parchment paper. Carefully transfer the assembled empanadas to the prepared baking sheet, leaving about 1 inch between each. Bake for 30-35 minutes in the preheated 375°F (190°C) oven, until the crust is golden brown and the filling is heated through.

Substitutions

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