Reviewed: Apr. 29, 2012

Excellent empanadas! I have never eaten Chilean empanadas besides this ones, but the dough of this empanada was very similar to the ones I have eaten in Argentina. My filling was a bit different: bell pepper onion, ground turkey (instead of beef or pork) with the rest of the spices. The empanadas turned out excellent! It can be used as a great base for other meat empanadas! Thank you for sharing this recipe!

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Reviewer:

Alexandra

Cooking Level: Expert

Living In: Carlsbad, California, USA

Reviewed: Oct. 18, 2011

I made this, first time ever making Empanadas, and it was a HUGE hit. I will definately be making this again. The filling is so good - everyone asked what was the slight sweetness inside and they could not guess it was the raisins.

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Reviewer:

zahara

Reviewed: Sep. 13, 2011

Im sorry that's not the way the chilean empanada are made Im from chile. There is not milk on the dough mix.

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Reviewer:

booboo

Reviewed: Feb. 26, 2011

Great recipe! I studied in Chile last fall and for my first time making empanadas they turned out pretty good. I'm not a big olive person so those were left out the only other thing I might change next time is using maybe 1/2 cup of raisins. I felt like there was a lot but they were still great. Also, I would consider getting pork and cutting it myself for the meat mixture. Thanks for a great recipe though! :)

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Reviewer:

anavarrete2012

Reviewed: Nov. 15, 2010

The dough is dry and tasteless, even after I added more water and salt. If you would change the dough recipe, it would be much better.

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Reviewer:

jmg242

Reviewed: Sep. 10, 2010

I made this tonight and I have to say that I am not impressed with it. The filling was good but the dough was dry and not flavourful at all. It would not roll nice and had to add water just to roll it out. I had hopes of making this for a party tomorrow night and now I have to come up with something else. What a waste of my time!

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Reviewer:

Naren-lee

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Jul. 26, 2010

I have just made these. They are delicious! I had a teacher from Chile who used to bring empanadas to class. They taste exactly the same.

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Reviewer:

Littleja

Cooking Level: Beginning

Reviewed: May 27, 2010

This is for the dough only: it wasn't bad, but it wasn't the authentic empanada dough I was looking for. It wasn't flaky or pastry-like enough, so I'd say the proportions of butter and flour would need to be altered. If you aren't used to eating real empanadas, then this dough will do just fine, but if you are cooking for Latinos, you should keep looking for a better recipe.

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Reviewer:

rubyruth

Cooking Level: Intermediate

Reviewed: Feb. 1, 2010

Excellent! My parents were from Chile as well, and I have made these from recipes given to me by my relatives, but never made with pork until now. Thanks!

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