CHILEAN EMPANADA: 50 g balls sell approximately 20

INGREDIENTS
• 620 gr of unprepared flour
• 120 gr of famous butter
• ½ tsp baking powder
• 1 egg
• ½ tsp salt
• 90 ml of white wine
• 160 ml of hot water
• 3 drops of egg yellow food coloring
• 1 egg to varnish
Sift the flour, baking powder, salt, on the counter. form a fountain
Separately dissolve the butter with water and bring to the heat until hot and add the three drops
of colouring. Add to the fountain of flour plus the egg, wine, integrate quickly so that it does not
cool down; Until it comes off your hands, divide into portions of 40-60 gr and let it rest for 20
min. Then stretch and fill with the cold filling, seal, brush with egg and bake at 180 C. until golden
brown.

STUFFED
• 4 boiled eggs
• 300 gr of ground meat
• 600 gr of diced onion
• Garlic
• Cumin
• 2 tablespoons of flour
• Seasoning
• Salt pepper
• 40 gr of raisins
• 1 tsp oregano
• 50 cc of white wine
• ½ cup of water for the bottom
• ½ pill of meat substance (doña agusta)

PREPARATION
Put the chopped onion in a pan add a little water let it crystallize.
Add the meat with the minced garlic, salt, pepper, seasoning and cook for a few minutes.
Add the raisins thicken with cornstarch.