Chilean Beef Empanadas

• 4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 tablespoons sugar
• 12  tablespoons of room
• 
  temperature butter (1 1/4 cup)
• 2 tablespoons chilled unsalted butter
• 2 egg yolks
• 3/4 cup of warm water
• 1/4 cup of warm white wine

For the Dough.

• Place 4 cups of flour on the table and created a ring, place in the middle egg yolks, warm water, wine and butter incorporate the flour into the liquids and knead the dough with your hands until it is soft and easy to handle (you can use your Kitchenaid mixer with a hook Attachment)
• Roll the dough until you get 0.2 inch thick. Cut circles of 6 inches diameter.   Easy if you divide your dough.
• Place 2 tablespoon of filling (PINO) in the middle, add a piece of hard-boiled egg.  Paint the border with eggs yolks mixed with milk, fold and seal the empanada (see the video)
• Paint the empanada with the egg yolk mix and bake for 20 min at 350F, or until the dough is lightly golden.

For the Filling (Called ‘PINO’ in Spanish)

• 1 lb beef fine chopped (85% lean)
• 2 tsp olive oil
• 2 yellow onions, fine chopped
• 1 tbsp paprika
• 1 tsp cumin
• 2 tsp sugar
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp chili flakes
• ¼ cup beef broth
• 1/4 Red wine
• 1/4 cup of raisins
• 1/4 cup of black olives cut in half
• 4 had-boiled eggs

Instructions for the filling (PINO in Spanish)

• Heat olive oil in a large sauté pan. Add the onions and sugar, sauté over medium heat until turn golden
• Add the meat, cumin, paprika, salt, pepper, and chile flakes. Cook until the meat is cooked through. Add beef broth and wine, simmer for 5 min
• Add the raisins olives. Add the flour to thicken the sauce
• Taste and add spices if needed
• Let the mix cooldown and rest for at least 2 hours

For the Dough

• Heat the milk in a small saucepan over medium heat until warm. Add the salt and shortening to the milk. Let the mixture cool slightly and add the eggs. Mix until combined.
• Place 4 cups of flour into a large bowl. Mix this warm milk mixture into the flour. Add the remaining 1 cup of flour as needed until a soft dough forms.
• Knead the dough with your hands until it is soft and easy to handle, 2–3 minutes.
• Roll the dough into a long snake and divide in into 12, evenly sized sections (golf ball size). Roll each section into a ball.