Chilean Empanada

Chilean Empanada

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."


1 h 10 m servings 530 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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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  • Prep

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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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  1. 26 Ratings


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...

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 melt...

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...

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...

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 the...

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.