A delightful take on the classic Chilean empanadas, featuring a flavorful filling and a golden, flaky crust.
Heat the olive oil in a skillet over medium heat.
Ensure the skillet is hot before adding the oil to prevent sticking.
Add the ground beef, green bell pepper, and onion to the skillet.
Break up the beef into small pieces for even cooking.
Cook until the beef is browned and the vegetables are softened.
Stir occasionally to prevent burning and ensure even cooking.
Mix in the garlic, raisins, cumin, paprika, and cayenne pepper, and cook for another 2 minutes.
Adjust the spices to your taste preference.
Remove the skillet from heat and stir in the cheese and cilantro.
Let the mixture cool slightly before filling the dough.
In a mixing bowl, combine the flour and butter until crumbly.
Use cold butter for a flakier dough.
Add the beaten egg and water to the flour mixture and knead into a smooth dough.
Do not over-knead to keep the dough tender.
Roll out the dough on a floured surface and cut into circles.
Use a round cutter or a bowl to shape the circles evenly.
Place a spoonful of the filling onto each dough circle.
Do not overfill to prevent the empanadas from bursting.
Fold the dough over the filling and seal the edges by crimping with a fork.
Brush the edges with water to help seal them securely.
Preheat the oven to 375°F and place the empanadas on a baking sheet.
Line the baking sheet with parchment paper for easy cleanup.
Brush the empanadas with the beaten egg for a golden finish.
Ensure even coverage for a uniform golden color.
Bake the empanadas for 20 minutes or until golden brown.
Rotate the baking sheet halfway through for even baking.
Serve the empanadas warm and enjoy.
Pair with a dipping sauce like salsa or sour cream for added flavor.
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