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EMPANADAS DE HORNO
Onion and meat filled bakes turnovers

Ingredients:

Pino filling (Meat and onion filling)
3 tablespoons of vegetable oil
2 garlic cloves, finely minced
1 tablespoon of paprika
2 1/2 teaspoons of ground cumin
2 1/2 teaspoons of dry oregano
1/2 teaspoon of cayenne pepper
3/4 pound of ground beef
1 tablespoon of flour
3/4 cup of beef broth
Salt and pepper to taste (used 1/2 teaspoon salt here)

Empanada dough
7 cups of all purpose flour
8 tablespoons of lard or 4 tablespoons of solid vegetable shortening plus 4 tablespoons of butter at room temperature (Also, you can use vegetable shortening only if modifying the recipe for vegetarian empanadas)
1 tablespoon of salt disolved in 2 cups of water

Extras for filling and glaze
3 hard boiled eggs, shelled and quartered
36 raisins
24 olives whole and pitted
1 egg yolk mixed with 1 tablespoon of water, to glaze the empanadas


Music

Free Me (Instrumental)
Artist: NEFFEX

A Year ago (Instrumental)
Artist: NEFFEX

Foyf (Instrumental)
Artist: NEFFEX

Festivities in Belize
Artist: RAGE

Staycation
Artist: Corbin Kites

Drunken Sailer
Artist: Copper Cannell

1812 Overture (by Tchaikovsky)

Don't Wanna Be
Artist: Kwon


Books used for reference

The Chilean Kitchen
Author: Ruth Van Waerebeek-Gonzalez