Reviewer:

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: 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: 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: Sep. 19, 2012

Excellent recipe!! I added about half of the corn starch and water. Also, I added more salt to dough and water. Turned out wonderfully!! Empanadas did not last at our house! Yum!!

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Reviewer:

Marcella

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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Reviewer:

Chileangoddess

Reviewed: Oct. 2, 2012

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

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Reviewer:

aminah

Home Town: Hayward, California, USA

Reviewed: Nov. 8, 2012

Five stars for the dough. It was so easy to make and tasted delicious. I can't comment on the filling, because I made my own.

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Reviewer:

lizbot1

Reviewed: Jan. 14, 2010

Delicious !!! a keeper !!

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Reviewer:

Elizabeth Swiatek

Cooking Level: Intermediate

Reviewed: Jun. 2, 2012

My empanadas came out delicious! Next time I won't put the cornstarch in the cup of water. I had to add more seasoning after that. Didn't really need the cornstarch. I also read how bland the dough was so I added oregano, and Italian seasoning to the flour and brown sugar to my butter flavored shortening and milk mixture. Definitely gave a great flavor to the crust of my delicious empanadas. A lot of work but worth it. Got meat leftover so I'll make more tomorrow for work.

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1 user found this review helpful