Chilean Empanada

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Make the filling: Let the butter melt in a large skillet over medium heat. Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes.
2. 2Add pork and cook until completely browned and crumbly, 7 to 10 minutes more. Drain fat from the skillet. Fold in raisins, olives, and hard-cooked eggs.
3. 3WhiskWhisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens. Remove from the heat and put to one side.
4. 4Make the doughMake the dough: Whisk milk and melted shortening together in a mixing bowl until evenly blended. Stir flour and salt together in a separate large bowl.
5. 5Pour milk mixture into flour mixture; whisk until well combined and a dough forms. Leave to rest for 10 minutes.
6. 6Heat the ovenTurn the oven on to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
7. 7ShapeRoll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 12 circles with a round cookie cutter or glass. Spoon filling into the center of each circle.
8. 8Fold each circle in half and press the edges with a fork to seal. Brush the tops with beaten egg. Place the empanadas onto the prepared baking sheet.
9. 9BakeBake in the preheated oven until golden brown, about 25 minutes.