Empanadas 101

My friend Marcelo was kind enough to offer some friends and me a lesson in the creation of true Chilean empanadas. We made the most common filling, pino, which is basically beef and onions, with a little hard boiled egg, two raisins and an olive (be careful, there's a pit). Think pasties, midwesterners. We rolled out the dough, filled em up and dug in. It was a grand experiment, and wildly successful. Check it out here.