Chilean Empanada Recipe - Allrecipes.com
Chilean Empanada Recipe
  • READY IN ABOUT 1¼ hrs

Chilean Empanada

Read Reviews (21)

"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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Original recipe makes 12 large empanadas Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 40 mins
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2009

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!

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Most Helpful Critical Review
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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Sep 22, 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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Aug 24, 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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Aug 05, 2009

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

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Aug 04, 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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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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Jul 27, 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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Nutrition

  • Calories
  • 530 kcal
  • 27%
  • Carbohydrates
  • 54.2 g
  • 17%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 27.9 g
  • 43%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 16.1 g
  • 32%
  • Sodium
  • 653 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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