Chilean Empanadas

In a bowl we put the kilo of flour, then in the mephio we make a hole where we are going to put all the other ingredients (egg, salt, whiskey cap, warm water and oil).

We have to mix everything and we have to be a well integrated dough, smooth and easy to work, remember that the water is going to be doing to measure, I used a cup, and always has to be warm water.

Then we let our dough rest for about 10 minutes, at this time we can prepare the filling or pineapple we want, in my case I made a meat filling with diced onion, this dough can be used both for baking and frying !

After the dough has rested, we separate it into buns to make circles and thus be able to fill and seal our empanadas.

Remember to stretch the bun and make circles, fill them and seal it. This sealing technique can be found as "repulge".

Then beat another egg and brush it on top to give a little color to our empandas and make some small holes with a fork to prevent the dough from rising.

Our famous Chilean empandas should be ready in about 10 minutes! 🚀🇨🇱