Chilean Empanada Recipe

Melt the butter in a large skillet over medium heat; cook the onion garlic oregano cumin salt and pepper in the melted butter until the onion is golden brown 5 to 7 minutes. Add the ground pork and cook until completely browned 7 to 10 minutes more; drain the fat from the skillet. Stir the eggs raisins and olives into the mixture. Whisk the water and cornstarch together in a small bowl; pour into the skillet and stir until the liquid thickens. Remove from heat and set aside.

Whisk the milk and melted shortening together in a bowl until evenly blended. Stir the flour and salt together in a separate large bowl. Pour the wet mixture into the dry and whisk until well mixed into a dough. Set aside to rest for 10 minutes.

Preheat an oven to 400 degrees F (200 degrees C).

Place the dough onto a lightly-floured board and roll to about 1/8-inch thick; cut into circles with a round cookie cutter or glass. Drop equal portions of the pork mixture into the center of each circle. Fold each circle in half and press edges with a fork to seal. Brush the tops of the empanadas with beaten egg.

Bake in the preheated oven until golden brown about 25 minutes.