Prep Time::20 mins
Cook Time::40 mins
Additional Time::10 mins
Total Time:: 1 hr 10 mins
Servings::12
Yield::12 large empanadas
Ingredients
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Filling:
1 tablespoon butter
1 large onion, chopped
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon cumin
½ teaspoon salt
½ teaspoon ground black pepper
1 pound ground pork
1 cup raisins
1 cup chopped black olives
3 large hard-cooked eggs, chopped
1 cup water
1 teaspoon cornstarch
Dough:
1 cup lukewarm milk
1 cup shortening, melted
5 cups all-purpose flour
2 teaspoons salt
2 large eggs, beaten
Directions
Make the filling: Melt butter in a large skillet over medium heat. Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes. Add pork and cook until completely browned and crumbly, 7 to 10 minutes more. Drain fat from the skillet. Stir in raisins, olives, and hard-cooked eggs.
Whisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens. Remove from the heat and set aside.
Make the dough: Whisk milk and melted shortening together in a bowl until evenly blended. Stir flour and salt together in a separate large bowl. Pour milk mixture into flour mixture; whisk until well combined and a dough forms. Let rest for 10 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 12 circles with a round cookie cutter or glass. Spoon filling into the center of each circle. Fold each circle in half and press the edges with a fork to seal. Brush the tops with beaten egg. Place empanadas onto the prepared baking sheet.
Bake in the preheated oven until golden brown, about 25 minutes.