For a richer dough, substitute lard for shortening. Feel free to experiment with the filling! Diced potatoes or chopped bell peppers would be delicious additions. Empanadas can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking.
Chilean Empanada
-
PREP TIME20 mins
-
COOK TIME40 mins
-
TOTAL TIME1 hrs 10 mins
-
SERVING12 People
-
VIEWS117
Transport yourself to the sun-kissed shores of Chile with these savory hand pies. Filled with a rich and flavorful pork mixture, studded with sweet raisins and briny olives, and encased in a flaky, golden crust, these empanadas are a true taste of South American comfort food.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate54 g
-
Cholesterol113 mg
-
Fiber3 g
-
Protein16 g
-
Saturated Fat8 g
-
Sodium653 mg
-
Sugar10 g
-
Fat28 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 12 mins Make the filling: Melt butter in a large skillet over medium heat. Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown (5-7 minutes). Add pork and cook until completely browned and crumbly (7-10 minutes). Drain fat from the skillet. Stir in raisins, olives, and hard-cooked eggs.
02 Step
Recipe View 2 mins Whisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens. Remove from the heat and set aside.
03 Step
Recipe View 10 mins Make the dough: Whisk milk and melted shortening together in a bowl until evenly blended. Stir flour and salt together in a separate large bowl. Pour milk mixture into flour mixture; whisk until well combined and a dough forms. Let rest for 10 minutes.
04 Step
Recipe View 2 mins Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
05 Step
Recipe View 10 mins Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 12 circles with a round cookie cutter or glass. Spoon filling into the center of each circle. Fold each circle in half and press the edges with a fork to seal. Brush the tops with beaten egg. Place empanadas onto the prepared baking sheet.
06 Step
Recipe View 25 mins Bake in the preheated oven until golden brown, about 25 minutes.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Esta Swaniawski
Apr 18, 2025This recipe is fantastic! The dough is so easy to work with, and the filling is packed with flavor.
Nathaniel Bins
Jan 6, 2025I've made these several times, and they always turn out perfectly. Thank you for sharing this wonderful recipe!
Maegan Lowe
May 8, 2024My family loved these empanadas. They disappeared in minutes!