Baked Beef Empanadas & Fried Seafood Empanadas

Recipe by Cristian Gomez & Catalina Venegas from Café Turri – Third runners up Dilmah Real High Tea Global Challenge 2015 

Directions For Dough

• All-purpose flour 250 grs.
• Lard 42 grs.
• Salt 5 grs.
• Water 125 cc.


In a bowl mix the flour with warm water, salt and lard Stir and knead until all ingredients mix well.
Make the dough into a ball and wrap in plastic wrap.
Let stand in refrigerator for 1 hour.
Transfer dough to floured flat surface and stretch it with the roller until it is 5mm thick. (If necessary stretch the dough before adding more flour). Cut the dough into circles.
Fill in the circles of dough with one or two tablespoons of PINO (filling). Brush edge of dough with beaten egg and close by pressing with your fingers.
Bake for 10 minutes.


• Ground beef 200 grs.
• Onion, diced 200 grs.
• Ground cumin 1 tbsp.
• Dried oregano ½ tbsp.
• Merken ½ tbsp.
• Salt ½ tbsp.
• Vegetable oil 1 tbsp.
• Hard-boiled eggs 3
• Black olives 20
• Seedless raisins 20

Ingredients For Dough

• All-purpose flour 200 grs.
• Salt 4 grs.
• Water 80cc.
• Lard 20 grs.


In a bowl, mix the flour with warm water, salt and lard.
Stir and knead until all ingredients are mixed well.
Place the dough in a bowl, cover and let sit at room temperature for about an hour.
Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). It’s really important to get the discs very thin since they cook very quickly when you fry them.
Use immediately or store in the refrigerator or freezer to use later.
In a skillet heat oil over medium heat and saute the onion for a few minutes.
Add merken, oregano and at last minute the sea food. Stir well and finally set aside a few minutes.

• Abalones 70 GRS.
• Ulte 70 GRS.
• Dry sea weed 2 GRS.
• Razor clams 70 GRS.
• Onion, diced 200 grs.
• Merken 1 gr.
• Salt 2 grs.
• Oregano

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