Empanada De Chile

• Dough
• 1 kg plain flour
• 3 cups milk, tepid
• 125 g butter, melted
• 2 tablespoons baking powder
• 1 tablespoon salt
• Filling
• 300 g onions, diced
• 500 g minced meat
• 4 eggs, boiled
• 100 g olives, pitted
• 100 g sultanas
• 2 garlic cloves
• 1 teaspoon paprika
• 1 teaspoon cumin
• 200 ml oil
• 2 teaspoons salt
• pepper

1. Pre heat Oven to 180c.
2. Making the dough.
3. On a clean bench combine flour, baking powder and salt, make a well in the centre, add butter and milk. Gradually mixing together until a dough forms, knead for a couple of minutes. At this stage if too dry add some more milk, if too wet add some more flour, until a nice dough consistency.
4. Lightly dust with some flour and then place a tea towel over your dough and let it rest.
5. Making the filling.
6. In a saucepan heat your oil up on a medium heat, sautee off the diced onions until translucent, add your garlic and then your mince meat. Break up the mince just like you would for a bolognaise sauce, add your seasoning, salt and pepper, then your cummin and paprika. Cook and simmer for about 5-10 minutes. Turn off and let it cool.
7. Assembling.
8. Portion a piece of dough into a ball to about 200g, then roll it out using a rolling pin and some flour on a bench to a size of about your hand.
9. Place about 3 tbspn of cold mince in the centre, add a quarter of a boiled egg a couple of pieces of olives and a pinch of sultanas.
10. Brush a bit of egg wash on half the dough and fold the dough over like a pastie. Then twist and fold the edges together.
11. Place on a oiled tray and baste with some egg wash.
12. Bake for about 15-25 minutes, or until golden brown.
13. Then Enjoy one of Chile's most popular dishes.

dough, flour, milk, butter, baking powder, salt, filling, onions, eggs, olives, sultanas, garlic, paprika, cumin, oil, salt, pepper

Taken from www.food.com/recipe/empanada-de-chile-226850 (may not work)