Chilean Empanada Recipe
Add a photo
1 of 2 Photos

Chilean Empanada

By: Alicia  
"My mother is from Chile and these have been a staple of our household for years. I have searched and searched and never seem to find the right one, so here is our family favorite. My mom likes to sprinkle sugar on hers. I prefer a little mustard to dip it in. We all have our own cravings. This recipe makes about a dozen large empanadas, depending on the size."

Rating: This weblink has been rated 6 times with an average star rating of 3.8 Read Reviews (6)

Rate/Review | 134 people have saved this

Prep Time:
20 Min
Cook Time:
40 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 12 large empanadas
 

Ingredients

  • 1 tablespoon butter
  • 1 large onion, chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 pound ground pork
  • 3 hard-cooked eggs, chopped
  • 1 cup raisins
  • 1 cup chopped black olives
  • 1 cup water
  • 1 teaspoon cornstarch
  •  
  • 1 cup lukewarm milk
  • 1 cup shortening, melted
  • 5 cups all-purpose flour
  • 2 teaspoons salt
  • 2 eggs, beaten

Directions

  1. Melt the butter in a large skillet over medium heat; cook the onion, garlic, oregano, cumin, salt, and pepper in the melted butter until the onion is golden brown, 5 to 7 minutes. Add the ground pork and cook until completely browned, 7 to 10 minutes more; drain the fat from the skillet. Stir the eggs, raisins, and olives into the mixture. Whisk the water and cornstarch together in a small bowl; pour into the skillet and stir until the liquid thickens. Remove from heat and set aside.
  2. Whisk the milk and melted shortening together in a bowl until evenly blended. Stir the flour and salt together in a separate large bowl. Pour the wet mixture into the dry and whisk until well mixed into a dough. Set aside to rest for 10 minutes.
  3. Preheat an oven to 400 degrees F (200 degrees C).
  4. Place the dough onto a lightly-floured board and roll to about 1/8-inch thick; cut into circles with a round cookie cutter or glass. Drop equal portions of the pork mixture into the center of each circle. Fold each circle in half and press edges with a fork to seal. Brush the tops of the empanadas with beaten egg.
  5. Bake in the preheated oven until golden brown, about 25 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 530 | Total Fat: 27.9g | Cholesterol: 117mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 22, 2009 by Chileangoddess 
I had more filling then dough and it seemed the dough was a little dry but the more i worked... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2009 by Kellie Rodriguez 
Thank you for this! my husband is from Chile also, and he loves Empanadas; however, I had no... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by slewis0054 
These would have been better if the dough had more flavor. All the work it took to make them... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2009 by scherezade 
I made this recipe and found: 1- the filling to be very good and flavourful, I used ground... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2009 by miracles2004 
My husband lived in Chile for 2 years and has eaten a lot of "authentic" (for lack of a better... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2009 by Kevin 
Love the combination of the olives and raisins in these chilean-style empanadas. MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?