Chilian Empanada Dough

  • 2 cups of flour
  • 3/4 cup of milk
  • 2 tablespoons of shortening
  • 1 teaspoons of salt
  • 2 egg yolks
  • 2 teaspoons of vinegar

Bring milk to boil, add vinegar. Let cool, combine remaining ingredients. Kneed dough. Once combined, place dough in fridge, covered in plastic wrap for 30-45 minutes. Once cool the dough is very easy to work with. Cut off small amount, and roll. Then stuff with anything you’d like. Use water, or an egg wash to seal in all the yummy goodness. A pastry brush works well, to keep the hands fresh from glue that is dough.

See below for creative ideas. Empanada are fun. They can be a small bite sized appetizer, an entree, a side, or even a dessert! Filling ideas:

  • seasoned ground beef
  • ground pork
  • pulled pork
  • pulled chicken
  • potatoes/vegetable mix (seasoned potatoes, and peas work well)
  • Thanksgiving leftover mix: turkey, cranberry, yams, splash of gravy (one of my favs)
  • fruit cream cheese mixture

Once stuffed, you can freeze for later, or cook right away. Bake at 425 for 20 minutes or fry until golden brown.

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