Empanadas (Chile) Ingredients: 3 ½ Cups of flour 1 Pack of yeast dissolved in ¼ cup lukewarm water 2 Eggs ½ Cup lukewarm milk Pinch of salt 1 Stick softened butter ½ LB. Ground beef 2 Onions, chopped 1 Clove garlic, minced 1 Dried red pepper, crushed 2 Hard-boiled eggs chopped 8 pitted green olives ½ Cup raisins Paprika, marjoram to taste Cooking oil 1 Beaten egg Procedure: Place flour in a bowl, make well in center. Pour in the milk, eggs, and dissolve yeast; mix thoroughly. Add butter to obtain a smooth dough. Cover with plastic wrap and let stand for 2 hours. To prepare the stuffing: mix in the meat, onions, garlic and red pepper. Heat 2 tablespoons oil in a pan and cook the stuffing in it. Let it cool and add the chopped eggs, olives, raisins, paprika and marjoram to taste. Roll out the dough to a quarter inch thickness as if you were making a pie. Cut circles 4 inch diameter. Cover each half-circle the stuffing; brush the edges with the beaten egg. Fold each circle in two and press sides. In a pan, brown turnovers.