Chilean Empanadas

1. 1

   Prepare Empanada Dough as directed, adding 1/2 tsp.

2. 2

   paprika to flour mixture before cutting in shortening; set aside.

3. 3

   Cook and stir onions in dressing in medium skillet on medium heat 5 min.

4. 4

   or until onions are tender.

5. 5

   Add meat, raisins, olives, peppers, cumin and remaining paprika; mix well.

6. 6

   Cook and stir 12 min.

7. 7

   or until meat is browned and most the liquid is cooked off.

8. 8

   Cool completely.

9. 9

   Heat oven to 400F.

10. 10

    Shape dough into 12 balls, using about 2 Tbsp.

11. 11

    for each.

12. 12

    Flatten each to 6-inch round.

13. 13

    Add cheese and hard-cooked egg to meat mixture; mix well.

14. 14

    Spoon about 1/4 cup onto centre of each round.

15. 15

    Brush edges evenly with half the beaten egg; fold in half.

16. 16

    Seal edges with fork.

17. 17

    Place on parchment-covered baking sheet.

18. 18

    Brush with remaining beaten egg.

19. 19

    Bake 15 min.

20. 20

    or until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.