Reviewed: Oct. 10, 2009

These would have been better if the dough had more flavor. All the work it took to make them wasn't really worth it.

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slewis0054

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Reviewed: Sep. 21, 2009

I had more filling then dough and it seemed the dough was a little dry but the more i worked it the less dry it became. I also used groundbeef insead because whenever I've been to chile, that is what I would get plus I could not find ground pork. Very good. Esp liked that I could make the dough and it turned out great!

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Chileangoddess

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Reviewed: Aug. 23, 2009

I made this recipe and found: 1- the filling to be very good and flavourful, I used ground beef instead 2- the dough as described was too dry and hard to handle, so I added water until it became soft and elastic (perhaps due to variation in flour) 3- i used the amounts for 18 empanadas but made 85 mini-empanadas for a party.

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scherezade

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Reviewed: Aug. 15, 2009

My husband lived in Chile for 2 years and has eaten a lot of "authentic" (for lack of a better word) empanadas. We liked these, but next time we'll go a little lighter on the raisins.

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miracles2004

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Reviewed: Aug. 5, 2009

Love the combination of the olives and raisins in these chilean-style empanadas.

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Kevin

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Reviewed: Aug. 4, 2009

Thank you for this! my husband is from Chile also, and he loves Empanadas; however, I had no Idea where to start. Any more traditional Chilean recipies you have tucked under your sleeve would be appreciated. :)

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