Chilean

Name: Empanadas de Pino Con Pebre (Chilean Meat Turnovers with Fresh Salsa)
Ingredients: For the pino filling:; 6 cups onions, minced; 2 cloves garlic, pressed or smashed; 2-½ tablespoons dried oregano; 1 tablespoon paprika; ½ teaspoons ground cumin; ½ teaspoon Cayenne pepper, or to taste; 1 pound ground beef; 1 tablespoon all-purpose flour; ¾ cup chicken or beef stock; Salt and pepper, to taste; For the dough:; 7 cups all-purpose flour; 6 ounces vegetable shortening; 4 tablespoons butter; 2 tablespoons white wine (optional); 1 tablespoon salt dissolved in 1 1/2 cups; warm water; To finish:; 24 pitted black olives; 3 or 4 hard-boiled eggs, shelled and cut into wedges; ½ cup golden raisins; Egg wash (1 egg yolk mixed with 1 tablespoon water); For the pebre, combine:; 1 medium red onion, minced; 2 tablespoons red bell pepper, minced; 2 medium tomatoes, diced; 2 tablespoons fresh chile peppers such as; jalapeño or serrano, seeded and minced; 1 cup fresh cilantro, chopped

Empanadas de Pino Con Pebre (Chilean Meat Turnovers with Fresh Salsa)
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