Empanadas Chilenas

Handheld pastries with an interesting filling. These empanadas contain minced meat (should be chopped, actually), cumin, chilli, olives, raisins and hardboiled egg. I quite liked the filling when I tried it before making the pastries; once they were in the pastries, for some reason they made me think of curry. I think it was the combination of cumin, spicyness, raisin and the hardboiled egg. Both the egg and the minced meat turned just a tad dry because they were cooked twice, but not too bad.

The pastry itself was hard to work with - it was really hard, more or less like pasta dough, and if I'd have a pasta machine, I probably would have used it. But once you had it rolled out thinly enough, it was absolutely great, easy to transfer to the baking tray, didn't tear, etc.

Things I changed: I omitted the green pepper, ground achiote and fresh coriander, I used black olives instead of green ones (this is what most online recipes did), and in the pastry I substituted half of the butter with lard.