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Ingredientes
- 3 c. All-purpose flour
- 1 tsp Coarse salt
- 8 Tbsp. Unsalted butter cut in bits
- 2 x Egg yolks
- 2 Tbsp. Tarragon vinegar
- 9 Tbsp. Cool water
- 1 Tbsp. Extra virgin olive oil
- 1 tsp Spanish paprika
- 1/8 tsp Cayenne
- 2 Tbsp. Unsalted butter
- 2 med Onions minced fine
- 1/2 lb Lean grnd beef
- 1/4 tsp Dry oregano
- 2 tsp Coarse salt
- 1 x Bay leaf
- 1/2 c. Beef stock
- 3 Tbsp. Seedless raisins
- 8 x Kalamata olives minced
- 1 x Hard-boiled egg minced
- 1 x Egg yolk
- 1 whl Egg
- 1 Tbsp. Cool water
Direcciones
- Sift the flour and salt into a bowl. Add in the butter, egg yolks, and vinegar and mix quickly and thoroughly with your fingertips till all ingredient are well incorporated. Add in 5 Tbsp. of the water and continue mixing, adding just sufficient of the remaining water, a little at a time, to make a hard dough. Chill till ready to use.
- For the filling, heat the oil and butter in a saute/fry pan. Add in the onions and saute/fry over medium heat till light brown around the edges, about 5 min. Add in the beef, oregano, salt, and bay leaf and cook till all the liquid has evaporated. Add in the stock and continue cooking till the stock has almost - but not quite - evaporated. Fold in the raisins and olives. Remove from the heat and let cold. Stir in the minced hard-boiled egg. Correct the seasoning with salt to taste. Set aside.
- Preheat the oven to 375 degrees.
- On a floured board, roll out the dough about 1/8-inch thick, shaping it into a 16-inch square. Cut out circles about 5-inches in diameter. Knead and re-roll the scraps and cut into additional circles. Place a heaping Tbsp. of the meat filling about 1/2-inch from the edge of each circle. Brush the border of the circle with juices from the filling or possibly with water. Fold the dough over to create a half-moon, pressing the edges together with your fingertips or possibly the tines of a fork to seal. Prick the top of each empanada once or possibly twice with the tines of the fork. Repeat this process till all the empanadas are assembled.
- Make the glaze by beating the egg yolk and egg with the water.
- Spread parchment paper on a baking sheet. Arrange the empanadas on top and brush with glaze. Bake for 30 min, or possibly till golden brown. Remove the baking tray from the oven, and transfer the empanadas to a serving platter or possibly individual plates, and serve warm.
- Comments: While many kinds of empanadas are found in Chile, calduda is considered the Chilean empanada. The meat is slowly cooked in a caldo, or possibly stock, and as the stock evaporates to almost nothing, the meat becomes soft as butter and very moist.
- The filling, or possibly pino, is sweetened with raisins, that also contrast with the tart taste of the olives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 12 servings | |
| Calories 277 | |
| Calories from Fat 130 | 47% |
| Total Fat 14.74g | 18% |
| Saturated Fat 7.66g | 31% |
| Trans Fat 0.18g | |
| Cholesterol 69mg | 23% |
| Sodium 644mg | 27% |
| Potassium 159mg | 5% |
| Total Carbs 27.92g | 7% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.4g | 2% |
| Protein 8.2g | 13% |
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