Having been a missionary in Chile, this is one of my favorite things to eat while I was there.
add oil to large saucepan, once heated add ground beef and cooked until browned
add paprika, salt, pepper, cumin to saucepan and saute a few minutes
add broth and simmer for 30 minutes
thoroughly mix in onions and cook on medium heat for about 30 minutes
add flour, stir well and cook for 2 minutes
cool and refrigerate if preparing day prior
milk, water, and salt, and thoroughly mix and set aside
in a separate and large bowl thoroughly mix flour and egg yolk, then add melted butter or shortening and mix some more until texture appears as crumbs
add mixture of milk, water, and salt from earlier step to flour mixture - mix until dough forms that is soft and flexible - add water if needed
roll dough until thin and cut into 20 separate pieces about 7 inches in diameter
on top half of the 7 inch diameter dough pieces add about 2 tablespoons of pino, 1/4 of a hard-boiled egg, and several raisins
fold bottom half of dough circle over top have and press the edges to seal the semi-circle
brush the outside of each piece of dough with egg yolk
Preheat oven to 350° F for 30-35 minutes or until golden
serve while hot
Serving Size 1 empanada
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.