What is the recipe for chilean empanadas?
Ingredients:

- 2 ½ cups all-purpose flour

- 2 teaspoons sugar
- 1 teaspoon salt
- 1 cup cold butter, cut into small cubes
- 2 eggs
- 2 tablespoons white vinegar
- 1/4 cup cold water

Filling:

- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 cup raisins
- 1/2 cup olives, chopped
- 1/2 cup roasted peanuts, chopped
- 1 (16-ounce) can tomato sauce
- 2 cups cooked ground beef

Instructions:

1. In a large bowl, whisk together the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.

2. In a small bowl, whisk together the eggs, vinegar, and water. Pour into the flour mixture and stir until combined. Knead the dough until it forms a ball. Cover with plastic wrap and refrigerate for 1 hour.

3. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

4. Add the bell peppers, cumin, oregano, paprika, black pepper, cayenne pepper, and salt. Cook for an additional 5 minutes.

5. Add the raisins, olives, peanuts, tomato sauce, and ground beef. Stir to combine. Simmer for 10 minutes, stirring occasionally.

6. Preheat the oven to 375 degrees F.

7. Remove the dough from the refrigerator and roll out to 1/8-inch thickness. Cut into 3-inch circles.

8. Place a heaping tablespoon of the filling onto one half of each circle. Moisten the edges with a little water, fold the dough over the filling, and crimp the edges closed.

9. Place the empanadas on a baking sheet lined with parchment paper. Bake for 15 minutes, or until golden brown. Serve warm.

These empanadas taste like the mountains of Chile! Enjoy!