Santiago Empanadas

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"This is a traditional Empanada recipe that is sure to become a family favorite, my girls love them."
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60-70m servings
Serving size has been adjusted!

Original recipe yields 10 servings



  • Prep

  • Cook

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  1. Filling:
  2. Chop the olives and raisins to a coarse mixture and set aside.
  3. Dice the meat to 1 inch pieces and fry lightly in the 1/2 the butter seasoning with half the spices and salt. Remove from heat and set aside.
  4. Fry the onions in a seperate pan until almost caramalized. Add the chopped olive and raisin mix to the onions and finish caramalizing the mix.
  5. Mix the two batchs together and set aside to cool.
  6. Pastry:
  7. Warm stock and set aside(only warm not hot)
  8. Pre-heat oven to 350f, 175c
  9. Form a mound with the flour on the counter. Make a well in the middle and place the salt, chili oil, beef stock and melted butter in the well.
  10. Mix together with your hands, kneading dough until the mixture is well mixed and forms a ball.
  11. Break off pieces of the dough about the size of a tennis ball. Roll out on a lightly floured surface until about 2mm thick. Cut into large circles approximately 6 inches in diameter.
  12. Add two round tbsp of the mixture into each circle and top with a slice of egg in the center.
  13. Fold in half and seal the edges with either water or stock ensuring they are sealed.
  14. Brush the surfaces with egg wash.
  15. Place on ungreased baking tray and bake in oven for 30 - 40 minutes.



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