Caramelized Onion Empanadas (Chilean PEQUENES)

Steps

1. Heat 2 tablespoons of oil in a large saucepan over medium heat.

2. Add the onions, sugar, and salt.

3. Cook, stirring occasionally, for 30 minutes or until the onion is cooked, but only lightly caramelized.

4. Remove from heat and add paprika, pepper, cumin, oregano, and hot sauce.

5. Taste and adjust the seasoning.

6. In a food processor, mix the flour, salt, and sugar. Pulse a couple of times. Add the lard or butter and pulse a few times until it is uniform.

7. In a measuring cup, mix the water, milk, and lemon juice.

8. With the food processor running, add the liquid. Stop when you see the dough come together.

9. Knead the dough 10 minutes on a silicone baking mat or on a floured surface.

10. Cover and let it rest 30 minutes.

11. Preheat the oven 350ºF. Cover a baking sheet with parchment paper.

12. Divide the dough into 12 equal portions. Working one at a time, roll the dough into a ball, flatten it, and roll it with a rolling pin until you have a 5-inch circle.

13. Fill with 2 tablespoons of cooked onions.

14. Wet the rim with the egg and seal shut, press the edge gently with a fork, or fold it over. Place on the baking sheet leaving an inch between pequenes.

15. Brush each empanada with egg and pierce the top with a toothpick to allow them to vent steam.

16. Bake for 25 to 30 minutes or until golden brown. Let cool on a rack 10 minutes before serving.