New Menu Chilean Meat Pie :: You Have To Try

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Chilean Meat Pie

"This is a variant of Chilean empanadas that I made to simplify my husband's favored recipe from his home usa. The meat filling is a harmonious blend of beef, raisins, and olives so one can make your tongue tingle when you're taking your first chunk. And don't be amazed when you've eaten more of the pie than you had deliberate."

Ingredients :

Filling:
1/four cup vegetable oil
2 onions, chopped
1 pound ground pork
1 tablespoon paprika
1 half of teaspoons white sugar
1 dice beef bouillon
half of cup hot water
1 teaspoon dried oregano
salt and ground black pepper to flavor
1 cup black olives
half of cup raisins
Crust:
2 cups all-cause flour
1 teaspoon salt
1 pinch white sugar
2/3 cup shortening (inclusive of Crisco®)
6 tablespoons bloodless water, or as wanted
3 eggs, crushed

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H30M

Heat oil in a skillet over medium heat; fry onions until obvious, approximately 5 mins. Add floor pork, paprika, and 1 half of teaspoons sugar. Cook and stir until red meat is browned, about five minutes more.
Dissolve bouillon cube in warm water; stir into beef aggregate. Add oregano, salt, and pepper. Simmer over low warmness till flavors integrate, 5 to 10 minutes. Stir in olives and raisins; dispose of from warmness and allow cool.
Preheat oven to 400 degrees F (200 stages C).
Sift flour, 1 teaspoon salt, and 1 pinch sugar collectively in a bowl. Cut in shortening with 2 knives or a pastry blender until the aggregate resembles coarse crumbs. Add bloodless water, 1 tablespoon at a time, mixing till dough sticks together. Shape dough into 2 identical balls. Roll out crusts to suit a 9-inch pie pan. Place backside crust in pie pan.
Spoon filling into pie crust; use a slotted spoon to avoid shifting oil. Pour in beaten eggs; cover with top crust. Pinch edges collectively; reduce four slits within the pinnacle for vents.
Bake inside the preheated oven for 10 minutes. Reduce heat to 350 ranges F (175 tiers C); bake until golden, 35 to 40 mins greater.

Notes :

You can use black or green olives.
You can also brush the top with milk or egg white earlier than puncturing the crust.

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