Empanadas de Horno

Dough:
6 c. flour
1 Tbsp. baking powder
4 Tbsp. shortening
3/4 c. milk with dash of salt

Pino:
5 onions, diced
1/4 c. oil
1 lb. ground beef
1 Tbsp. chili oil or chili powder
Oregano, salt, and pepper to taste
1 c. water
1 Tbsp. flour
2 eggs, hard-boiled
1/2 c. raisins
30 olives
Dab of milk
2 egg whites

Dough: In a large bowl, mix the flour and baking powder; add the shortening (do not melt it!) and work it into the flour mixture with a fork.  Mix in the milk and salt.  Knead until the dough is tender.  Form dough into a long roll and divide into six servings.  Roll out each portion into a thin layer 6 inches in diameter.

Pino: Brown onions in oil.  Add meat and seasonings.  Add the water and let simmer for 15 minutes.  Sprinkle flour over all and stir in.  Remove from heat and let cool.  Place 2 tablespoons of Pino in each circle of dough.  Add a slice of boiled egg, as many raisins as you'd like, and 5 olives.  Wet the rim of dough with milk and fold over.  Press closed.  Pain with egg white.  Using a knife, pierce the center of the pie.  Bake at 350 for about 20 minutes, or until dough is browned.  Makes 6 servings.

Karla Redfearn
Santiago, Chile