Karamelliserade Lökempanader (Chilenska PEQUENES)

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1. 1
   Heat 2 tablespoons of oil in a large saucepan over medium heat.
2. 2
   Add the onions, sugar, and salt.
3. 3
   Cook, stirring occasionally, for 30 minutes or until the onion is cooked, but only lightly caramelized.
4. 4
   Remove from heat and add paprika, pepper, cumin, oregano, and hot sauce.
5. 5
   Taste and adjust the seasoning.
6. 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. 7
   In a measuring cup, mix the water, milk, and lemon juice.
8. 8
   With the food processor running, add the liquid. Stop when you see the dough come together.
9. 9
   Knead the dough 10 minutes on a silicone baking mat or on a floured surface.
10. 10
    Cover and let it rest 30 minutes.
11. 11
    Preheat the oven 350ºF. Cover a baking sheet with parchment paper.
12. 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. 13
    Fill with 2 tablespoons of cooked onions.
14. 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. 15
    Brush each empanada with egg and pierce the top with a toothpick to allow them to vent steam.
16. 16
    Bake for 25 to 30 minutes or until golden brown. Let cool on a rack 10 minutes before serving.