-Hi, I'm Victoria Blamey.
I am from Santiago, Chile.
I'm the executive chef
at Gotham Bar & Grill,
and I'm here to do
oven-baked Chilean empanada.
First we're going to do
the filling,
which is called pino.
Pino is basically a mix of meat,
diced onions,
paprika, cumin, salt.
You don't want it to be
more onion than meat.
That ruins the flavor
because who likes to eat
an empanada of just onion?
I used to be a vegetarian
for seven years.
I became vegetarian
when I was 15 years old.
You cannot make
vegetarian empanada.
I will say, "No way."
People have done
the mozzarella thing.
No.
We do make them.
I've seen them.
I will never eat them.
I did like being vegetarian.
I liked it more even when
I was living in England.
The vegetarian population
there was huge.
It'd always be in Chile --
You were like --
You have no idea.
If you ever go to Chile
or Argentina,
it's like I think you kill
a cow every 30 seconds.
The national day
or independence day,
and you're celebrating,
and you do asado,
it's literally just beef.
So the important about cooking
the onion
is that you need
to sweat it down all the way.
It is better if you do this
filling the day before.
It does taste better.
All the flavors are going
to be integrated better.
While we're cooking the onion,
we're going to cut the beef.
The kind of cut that you guys
want is usually between
flank steak of eye round,
or if you guys want to buy
ground beef,
it's not a big deal.
Just make sure that
whenever you buy ground,
it depends on the dial
that they ground the meat,
so it's not pasty like,
basically, baby food.
And you want a small dice.
Now that this is, like,
halfway there,
I would add on paprika.
I got a teaspoon.
Cumin.
A tip, which might sound,
like, a little weird --
it is from the recipe,
but actually,
you know,
people do use it a lot
is that we use bouillon cube
to flavor sofrito.
It is, like,
a very home-cooked technique.
Usually people try to dissolve
it in water or something.
You can do that, or you can just
crumble this into your filling.
So at the end of the day,
you're going to put some wine
in this, too, and cook it out.
Now, that means that you need
to be careful with the salt.
I'm going to add a wine,
like, half a cup
I would say because wine
makes everything better.
Even better when you drink
it though.
Now it's getting nice and soft.
We're going to add on the meat.
Touch of salt.
A little bit more of the wine.
I'm going to add on a touch
of chili powder,
which is like a spice element.
We're going to let this cook
for, like, between an hour,
hour and a half,
maybe a little bit more.
Try it every 15 minutes.
Stir it.
Try the flavors.
See how it's developing.
Cover this.
Our filling now is made, right?
Resting, cooling down.
We're about to make the dough.
I'm just going to be brave
and do it by hand,
and we're going to melt
our butter first.
Throw the baking powder in.
Sift your flour if you can,
especially if you're
going to do it by hand.
Now I'm just mixing
the baking powder in.
Crack the eggs in the meantime.
The melted butter.
I'm going to put in
my white wine.
This recipe that is
more traditional,
it has either white wine
or vinegar.
It will make the dough be
a little bit more flaky,
obviously flavor, as well,
and then you just start
mixing with your hands.
So you're looking for
a sandy texture.
We're going to add
on the egg yolk.
You go on the bench.
Make a little well,
and then you're going to start
incorporating water
with the salt.
You see that the dough
is sort of coming together.
I'm going to put
a little bit more water.
Be careful when you add
on water
because sometimes you think
it needs water,
but also it needs to be --
You need to keep
kneading the dough.
You know when it's ready
because it looks uniform.
This is, like,
still Frankenstein.
The funny thing with this smell,
it really reminds me of Chile.
We have a big German influence,
and a lot of Germans --
Well, after World War II
obviously,
they did go
to the south of Chile
and a lot also to Argentina.
German cuisine is really
important in our culture,
so I grew up
eating a lot of that.
Right now, the dough
is pretty firm still.
I don't want to take it
any further because,
like I said, it has to be firm,
soft to the touch.
It still bounces back.
We'll wrap the dough.
I let it rest in the fridge.
Our dough has rested.
Our filling is made.
So this is chilled.
We have our olives,
our golden raisins, egg.
We do need an egg wash to paint
the dough
after the empanada is done.
The dough is much more smoother
than it was before.
Knead the dough again
just a little bit.
You want to take that chill
out, but you can see.
And it feels like, yes,
it's firm,
but it's super smooth, okay?
But it's not a super soft dough.
We just want to take, like,
half of this.
It needs to be, I believe, like,
a little less than half an inch,
I would say.
Now, you see that it's not
a fat dough.
It doesn't attach to the wood
or anything.
Now, be careful with that
because that means
if you take too long,
also it's going to dry out.
So I think we can get three.
September 18th is
the national day for Chile,
so that's when you usually
eat a lot of empanadas.
A lot of places in Chile, even
though it is not national day,
of course
they'll sell empanadas,
but it's kind of unusual
to eat them throughout the year.
The first thing you do is
you put the filling in.
Towards more to the bottom
than the top,
just because of the fold
that you need to make.
Everything has to be cold.
You don't want this
filling to be sitting out.
I'm going to just cut the egg
and put an olive
and raisin-wise,
we'll put, like, three.
If you don't like raisins, sure,
don't put them in,
but if you want to have
the full
Chilean experience,
put the raisins in.
I just put a little bit
of water,
so when you fold it,
it doesn't fall apart.
Now, this is the trick part.
So you press here,
and don't be shy of pressing.
And then you fold right here,
and then right there.
It's like a moment of glory,
so we're going to try it again.
So again, press down.
Press with your thumb,
okay, all the way here.
Then why do you leave
that space is
so you can make that fold later
to the top and the bottom.
Press with your finger
also on the top of the bottom
and the same here,
so squaring that off.
And there you go.
Now brush it with the egg wash.
It's just one egg yolk and,
like, 2 tablespoons of milk.
The egg wash gives you
nice shininess and color.
Now we're ready to go
in the oven.
Little kiss.
And about 350.
So, it's been
about 30 to 35 minutes
that we put our babies
in the oven.
We're going to go
and check them out.
They look amazing.
So this is an oven-baked
Chilean empanada.
Oh, my God,
they're juicy.
It's juicy.
Oh, my God.
That's pretty much on the money.
Smells like [sniffs] --
Smells like Chile.
That's how it smells like.
[ Sniffs ]
You know what's funny,
is the smell between cumin
and the dough
that reminds me of home.
It's that you get part
of the egg and the olive.
Let me tell you.
This is pretty fricking good.
Yeah.
Mmm.
It's pretty authentic,
but this is yum-yum.
That's what you need to call --
yum-yum empanada.
Now, for this amazing recipe,
click the link below.
♪♪
I am obsessed with mayonnaise
and obsessed with cornichons.
-Smells like tartar sauce.
-Okay.
If you want to put it that way.
Or you can put tartar sauce
on your cornichon.
How about that?
-Oh, my God.
