Chilean Empanada

Chilean Empanada

22
Alicia Moore Lutz 6

"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."

Ingredients

1 h 10 m {{adjustedServings}} servings 530 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 530 kcal
  • 27%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 54.2g
  • 17%
  • Protein:
  • 16.1 g
  • 32%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 653 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

22
  1. 26 Ratings

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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.....

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 wo...

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...