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Recipe by Linda Gonzalez Gurung. Almost every country has its own version of empanadas. These traditional Chilean meat pies can be done with any meat. When it comes to defrosting the empanada wraps, leave them in the fridge the night before and then on the kitchen counter for a couple of hours right before baking.
Step 1. First add onions and garlic to well oiled pan (I like using olive oil but any cooking oil will do). Once the onions begin to reach a transparent state, add the ground meat and add all spices including chopped cilantro. Cook meat thoroughly and then add olives and raisins and cook an additional 10 minutes.
Step 2. For the filling add salt to taste and add about 2 tablespoons of cumin powder, and 1 teaspoon of black pepper powder.
Step 3. Fold your wraps into a semicircle and put your slice of egg towards the center of your wrap and then add the rest of your filing in the wrap. Seal the edges and fold over the edges to form a rectangle shape. Place your empanadas on a nonstick baking pan. You can whisk 1 whole egg and brush on the top of the empanadas to give that final brown, glazed effect to the empanada wraps. Place in the oven for 10 to 15 minutes until golden brown at 450º F to 500º F, depending on your oven. Baking at a high heat will give your empanadas that clay-oven look. Serve with chancho en piedra (similar to pico de gallo) and enjoy!
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