Chilean Baked Empanadas

Instructions

• Step 1 - For the pino de carte: In a frying pan heat 1 tablespoon of butter with 1 tablespoon of oil over medium heat and fry the onion until transparent. Add the aji de color, cumin, oregano, salt and pepper. Mix well, remove from heat and set aside.
• Step 2 - Separately, heat the remaining butter and oil and sauté the meat without letting it brown. Add the reserved onion and stir. Dissolve the flour in the broth and pour into the meat mixture. Cook the pine over low heat, stirring until it thickens slightly; it should be juicy. Remove from heat, correct salt and refrigerate for 12 hours.
• Step 3 - For the empanada dough: Sift the flour on a smooth surface and make a crown in the center; add the fat or lard and a little brine. With a wooden spoon quickly mix all the ingredients, adding the rest of the brine if necessary. Form a dough and knead for 5 minutes, until it is soft and pliable. Wrap the dough in a kitchen towel to keep it warm and let it rest for 15 minutes.
• Step 4 - Preheat the oven to high temperature (200°C).
• Step 5 - To form the empanadas:. Divide the dough into 12 equal pieces. Work with one piece at a time, leaving the rest covered. Roll out the dough forming a circle of 20 cm and a thickness of ½ cm. At the center of each circle place ¼ cup of pine, leaving a border margin. On top of the pine place ¼ hard-boiled egg, raisins and olives. Brush the edges of the circle with water and fold the dough over the filling forming a half circle. Then, fold each edge over itself forming a rectangular pie. Seal the four corners of the empanada by pressing the corners with your thumb.
• Step 6 - Brush the surface of each empanada with the yolk mixture, prick 2-3 holes in the center and place them on a baking sheet. Bake 20-25 minutes or until the empanadas are lightly browned. Serve immediately.