Baked Chilean 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 make Chilean baked empanadas: Divide the dough into 12 equal pieces. Work with one piece at a time, keeping the rest covered. Roll out the dough into a 20-cm circle that is ½ cm thick. Place ¼ cup of pino in the center of each circle, leaving a border around the edge. Top the pino with ¼ of a hard-boiled egg, raisins, and olives. Brush the edges of the circle with water and fold the dough over the filling to form a half-circle. Then, fold each edge over itself to form a rectangular empanada. Seal the four corners of the empanada by pressing them with your thumb.
• Step 6 – Brush the surface of each Chilean empanada with the egg yolk mixture, prick 2–3 holes in the center, and place them on a baking sheet. Bake for 20–25 minutes or until the baked Chilean empanadas are lightly browned. Serve immediately.