Empanadas are little delicious portable pockets of goodness found throughout Latin America and come in a variety of flavors. I love the pineapple filled sweet varieties, and they are also savory with basil and gooey mozzarella cheese, but you have to know how not to melt the cheese too much.
Chilean empanadas de pino are filled with raisins,onions,olives,hard boiled eggs, and ground beef. Though vegetarian fare was a little more difficult to find while I was studying in Chile, it was easy to find street vendors selling homemade veggie burgers and veggie empanadas at the university.
For these empanadas you will need:
2 packets of pre-made empanada shells, available at any Latin American grocery
2 packets of ground veggie meat
2 onions, chopped
6 cloves of garlic
3 hard boiled eggs, chopped
1 cup of raisins
1 can of pitted olives
1 tbsp. Oregano
2 tbsp. Cumin
Salt and pepper
1. Cook the onions and garlic in vegetable oil until softened.
2. Stir in the veggie meat, cumin, and oregano. Cook for about 10 minutes.
3. Add raisins and eggs and stir until raisins are evenly mixed in with the veggie meat.
3. Insert a spoonful of the filling into the empanada shell, leaving just enough space to close the edges of the shell.
4. Twist and fold over edges of the empanada shell.
5. Bake at 375 for 15 minutes, or until dough is golden brown.