Empanadas de Santiago
Traditional Chilean pastry filled with almonds and spices, named after the city of Santiago. This recipe is a classic take on the empanada, with a flaky crust and a sweet almond filling.
Ingredients
- ●1/2 cup warm milk
- ●2 1/4 cups dense, all-purpose flour
- ●1/4 cup spanish olive oil
- ●1 cup almonds
- ●1 tsp tarta de Santiago spice blend
- ●1/2 cup granulated sugar
- ●1 large egg
- ●1 tsp vanilla extract
- ●1/2 tsp salt
Instructions
- 1
In a large mixing bowl, combine flour, salt, and tarta de Santiago spice blend.
- 2
Add warm milk, Spanish olive oil, and mix until dough forms.
- 3
Knead the dough for 5 minutes until smooth.
- 4
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- 5
Preheat oven to 375°F (190°C).
- 6
Roll out the dough to a thickness of 1/8 inch.
- 7
Cut out circles of dough using a cookie cutter or the rim of a glass.
- 8
In a separate bowl, mix together almonds, granulated sugar, and vanilla extract.
- 9
Place a tablespoon of the almond mixture in the center of each dough circle.
- 10
Fold the dough over the filling and press the edges together to seal.
- 11
Brush the tops of the empanadas with egg and cut a small slit in the top of each.
- 12
Bake for 25-30 minutes, or until golden brown.