Empanadas

1. Prepare a dough out of Salmuera and Flour, rest cooled for at least 30 minutes before rolling it out
2. Stirfry the minced meat and onions in a large pan (use a second pan for the onion if nessecary
3. Add the rasins and spices to the meet and let cook for a minute
4. Add 2 tbsp of flour to the pan and afterwards add Beef Stock
5. Let the Pino cool down
6. Roll out the dough into thin round pieces
7. Fill with Pino, Olives and Eggs
8. Bake at 160 degree C for 30 minutes or until golden brown

Published: by Frieber

This recipe is from my dads family, imported to Germany from Chile.

To make them vegetarian it is easy to substitute the meat with soy meat, but also mushroom or

Find more recipes here.