Recipe by Alicia Moore Lutz
"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."
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ground black pepper
hard-cooked eggs, chopped
chopped black olives
Muy ricas. La masa necesita más sal y yo también agregué un poquito más agua para una consistencia más deseable. Siempre omito las acetunas cuando hago las empanaditas, a mi no me gustan tanto.. pero igual las tuyas las hice y resultaron riqiusimos. Gracias!
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.
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!
Love the combination of the olives and raisins in these chilean-style empanadas.
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. :)
My mother is from Chile and this recipe is almost exactly like hers. She used green olives with pimentos instead of black olives. An easier recipe for the dough is:
four sticks of butter melted
one cup of milk
four cups of flour
mix, cover and refrigerate over night
let the dough sit at room temp for about 20 minutes and it is easy to roll, flaky and perfect
brush empanadas with a beaten egg lightly before baking
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 251
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