Chilean empanadas are a popular snack in Chile, made with a flaky pastry dough filled with a variety of ingredients. Here is a basic recipe for Chilean empanadas:

Ingredients:

For the dough:

3 cups of all-purpose flour
1 tsp. salt
1/2 cup of unsalted butter, chilled and cubed
1/2 cup of lukewarm water
2 large eggs
For the filling:

1 lb. of ground beef
1 large onion, chopped
2 cloves of garlic, minced
1 cup of green olives, pitted and chopped
1 cup of raisins
1 tsp. cumin
1 tsp. paprika
Salt and pepper, to taste
1 egg, beaten (for egg wash)
Instructions:

To make the dough: In a large bowl, mix the flour and salt together. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

In a small bowl, whisk together the water and eggs. Gradually add this mixture to the flour mixture and mix until the dough comes together.

Knead the dough on a floured surface for a few minutes, until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

To make the filling: In a large skillet, cook the ground beef over medium heat until browned. Add the onion, garlic, olives, raisins, cumin, paprika, salt and pepper, and cook for another 5 minutes, until the vegetables are softened.

Preheat the oven to 400°F (200°C).

Roll the dough out to a thickness of 1/4 inch on a floured surface. Cut the dough into circles using a large cookie cutter or the top of a drinking glass.

Spoon a heaping tablespoon of filling onto one half of each dough circle. Brush the edges of the dough with beaten egg and fold the other half of the dough over the filling, pressing the edges together to seal.

Place the empanadas on a lined baking sheet and brush the tops with beaten egg.

Bake the empanadas for 15-20 minutes, or until golden brown. Serve warm.

This recipe makes about 12-15 empanadas, depending on the size you make them. You can also experiment with different fillings, such as chicken, cheese, or vegetables. Enjoy!
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