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Chilean empanadas
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Ingredients
Directions
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Bring a pan of water to the boil and cook 2/3 of the eggs for 8 minutes.
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Rinse them cold under the tap and peel them.
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Finely chop the pepper, finely chop the onion and garlic.
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Heat the oil in a frying pan, fry the onion and garlic for about 2 minutes.
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Add the minced meat and the pepper, fry until light brown in 6 to 8 minutes.
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Add the cinnamon and coriander and season with salt.
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Put the minced meat mixture in a large cold oven dish and leave to cool for 10 minutes in a cold place (not in the refrigerator).
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Preheat the oven to 200 ºC.
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Let the dough slices thaw for about 10 minutes.
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Cut the boiled eggs into thin parts.
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Divide the minced meat mixture and egg wedges over the center of the dough slices, but slightly more to one corner.
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Brush the two sides of that corner with a little water and fold the dough slices double to form an apple flap.
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Place the empanadas on an oven plate, where baking paper is laid.
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Press the edges with a fork.
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Beat the last egg and brush the empanadas.
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Bake golden brown in the oven in about 20 to 25 minutes.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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