Sizzling Chilean Empanadas Recipe: Homemade Savory Bliss

Crispy, golden chilean empanadas burst with savory flavors that transport you straight to the vibrant streets of santiago.

Meat-filled pastries have deep roots in local culinary traditions.

Skilled home cooks pass down generations-old techniques for crafting these delectable hand pies.

Each bite tells a story of cultural heritage and passion for delicious food.

Flaky dough cradles perfectly seasoned fillings that sing with authentic spices.

Regional ingredients make these empanadas truly special and irresistible.

You’ll want to roll up your sleeves and start cooking right now.

Why Chilean Empanadas Always Hit the Spot

• Savor Authentic Chilean Flavor: Experience the true taste of Chile with this traditional empanada recipe that brings genuine South American culinary heritage right to your kitchen.
• Master Complex Cooking Technique: Learn an intricate cooking process that transforms simple ingredients into a stunning pastry, developing impressive culinary skills through each step.
• Customize with Creative Fillings: Enjoy endless possibilities by experimenting with different meat, vegetable, or spice combinations while maintaining the classic empanada structure.
• Perfect for Social Gatherings: Impress friends and family with a delicious dish that serves multiple people, ideal for potlucks, parties, or casual weekend meals that spark conversation.

What Goes Into Authentic Chilean Empanadas

• Ground Pork: A savory protein that forms the base of the empanada filling and provides rich flavor.
• Hard-Cooked Eggs: Chopped eggs that add texture and additional protein to the filling.

• Onion, Garlic: Aromatic base that creates depth and complexity in the filling.
• Oregano, Cumin, Salt, Pepper: Spices that provide traditional Chilean seasoning and enhance the meat's flavor.
• Raisins, Olives: Sweet and briny ingredients that add interesting flavor contrast to the savory filling.

• Flour, Salt: Core components that create the empanada dough's structure.
• Milk, Shortening: Liquid and fat that help bind the dough and create a tender texture.
• Cornstarch, Water: Thickening agents that help bind the filling and create a cohesive mixture.
• Egg: Used for brushing the empanadas to create a golden, shiny exterior.

How to Fold, Fill, and Bake Chilean Empanadas

Step 1: Warm Up the Oven

Preheat your oven to 400°F. Grab a baking sheet and line it with parchment paper to prevent sticking.

Step 2: Create Flavor-Packed Filling

• Chopped onions
• Minced garlic
• Oregano
• Cumin
• Salt
• Pepper

Sauté until onions turn a beautiful golden brown, which takes about 5-7 minutes.

Step 3: Brown the Meat

Add ground pork to the skillet and cook until it’s completely browned and crumbly. This usually takes 7-10 minutes.

Drain any excess fat from the pan.

Step 4: Add Delicious Mix-Ins

• Raisins
• Olives
• Chopped hard-cooked eggs

Step 5: Thicken the Filling

Whisk water and cornstarch together in a small bowl.

Pour this mixture into the skillet and stir until the filling thickens. Remove from heat and let it cool down completely.

Step 6: Prepare the Dough

Mix lukewarm milk with melted shortening in one bowl. In another large bowl, combine flour and salt.

Slowly add the milk mixture to the flour, stirring until a smooth dough forms. Let the dough rest for 10 minutes.

Step 7: Shape the Empanadas

Dust your work surface with flour. Roll out the dough to about ⅛-inch thickness.

Use a round cutter or glass to create 12 circles. Place a spoonful of filling in the center of each circle.

Step 8: Seal and Prepare

Fold each circle in half and crimp the edges with a fork to seal. Place the empanadas on the prepared baking sheet.

Step 9: Add the Finishing Touch

Brush the tops of the empanadas with beaten egg for a beautiful golden shine.

Step 10: Bake to Perfection

Slide the baking sheet into the oven and bake for 25 minutes, or until the empanadas turn a gorgeous golden brown color.

Handy Empanada Tips for Golden Results

• Drain ground pork thoroughly to prevent soggy empanadas and ensure a crispy texture.
• Use cold, chopped hard-cooked eggs for better flavor integration and smoother filling consistency.
• Seal empanada edges firmly with a fork to prevent filling from leaking during baking.
• Allow filling to cool completely before assembling to maintain dough integrity and prevent tearing.
• Experiment with alternative meats like beef or chicken for varied flavor profiles while keeping traditional cooking method.

Delicious Variations of Classic Chilean Empanadas

• Beef Bliss Empanadas: Replace ground pork with seasoned ground beef, add diced bell peppers for extra crunch and color.
• Vegetarian Verde Empanadas: Swap meat with black beans, roasted corn, and diced zucchini for a plant-based protein-packed version.
• Spicy Seafood Empanadas: Use chopped shrimp or crab meat instead of pork, mix in jalapeños and cilantro for a zesty coastal flavor.
• Breakfast Brunch Empanadas: Incorporate scrambled eggs, crispy bacon bits, and cheese for a morning-style filling that transforms the traditional recipe.

What to Serve with Chilean Empanadas for a Full Spread

• Savor with Robust Red Wine: Chilean Carménère perfectly complements the rich, spicy filling with its bold flavor profile and smooth tannins, enhancing the empanada's savory notes.
• Pair with Tangy Chimichurri Sauce: Fresh, zesty chimichurri sauce cuts through the meat's richness, adding bright herbal notes that elevate the empanada's complex taste.
• Refresh with Chilean Pilsner: A crisp, light beer balances the empanada's hearty texture, providing a clean palate cleanser between bites and highlighting the dish's traditional flavors.
• Cool Down with Cucumber Salad: A simple, refreshing cucumber salad with lime and cilantro offers a light, cool contrast to the warm, spiced empanadas, creating a balanced dining experience.

How to Keep Empanadas Fresh and Flavorful

• Refrigerate: Store leftover empanadas in an airtight container for up to 3-4 days. Wrap each empanada individually in plastic wrap or aluminum foil to maintain moisture and prevent drying out.
• Freeze: Place cooled empanadas in a freezer-safe container or freezer bag. Separate layers with parchment paper. Freeze for up to 2-3 months. Label with the date to track freshness.
• Reheat Oven Method: Preheat oven to 350°F. Place frozen or refrigerated empanadas on a baking sheet. Warm for 10-15 minutes until heated through and crispy. Avoid overheating to prevent dryness.
• Microwave Quick Option: Warm refrigerated empanadas for 30-45 seconds.

Common Questions About Chilean Empanadas

• What are the key ingredients that define Chilean empanadas?

The key ingredients include ground pork, onions, garlic, oregano, cumin, raisins, olives, and hard-cooked eggs. These components create the traditional flavor profile that makes Chilean empanadas unique.

• Is there a specific technique for sealing empanadas?

Use a fork to crimp and seal the edges after folding the dough circle in half. This ensures a tight seal and creates a classic decorative border that prevents the filling from leaking during baking.

• Can I make the dough ahead of time?

Yes, you can prepare the dough in advance. After mixing, wrap it in plastic and refrigerate for up to 24 hours. Let the dough come to room temperature before rolling and filling.

Chilean Empanadas Recipe

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4.9 from 9 reviews

• Total Time: 45–50 minutes
• Yield: 12 1x

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Description

Savor hearty Chilean empanadas, a delectable pastry filled with seasoned ground beef, onions, and traditional spices. Rich flavors and flaky dough invite you to explore South American culinary comfort in each delightful bite.

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Ingredients

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Meat and Protein:

• 1 pound (454 grams) ground pork
• 3 large eggs, chopped

Vegetables and Seasonings:

• 1 large onion, chopped
• 1 tablespoon butter
• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Flavor Enhancers and Liquid Ingredients:

• 1 cup raisins
• 1 cup chopped black olives
• 1 cup water
• 1 teaspoon cornstarch

Dough Ingredients:

• 1 cup lukewarm milk
• 1 cup shortening, melted
• 5 cups all-purpose flour
• 2 teaspoons salt
• 2 large eggs, beaten

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Instructions

1. Preheat the oven to 400°F and prepare a parchment-lined baking sheet.
2. In a large skillet, melt butter over medium heat. Sauté onions, garlic, oregano, cumin, salt, and pepper until onions turn golden, approximately 5-7 minutes.
3. Add ground pork and cook until completely browned and crumbly, breaking meat into small pieces, about 7-10 minutes. Drain excess fat.
4. Incorporate raisins, olives, and chopped hard-cooked eggs into the meat mixture.
5. Whisk water and cornstarch together, then pour into the skillet. Stir until the filling thickens. Remove from heat and allow to cool completely.
6. Combine lukewarm milk and melted shortening in one bowl. Mix flour and salt in another large bowl.
7. Gradually blend milk mixture into flour, stirring until a cohesive dough forms. Let the dough rest for 10 minutes.
8. On a floured surface, roll dough to ⅛-inch thickness. Cut 12 circular shapes using a round cutter.
9. Place a spoonful of cooled filling in the center of each dough circle. Fold into half-moon shapes and crimp edges with a fork to seal.
10. Arrange empanadas on the prepared baking sheet. Brush tops generously with beaten egg.
11. Bake for 25 minutes until surfaces turn golden brown and crispy.

Notes

• Customize Filling: Swap ground pork with beef, chicken, or vegetarian alternatives like lentils for dietary preferences.
• Egg Alternatives: Replace hard-cooked eggs with diced potatoes or additional vegetables for egg-free versions.
• Gluten-Free Option: Use gluten-free flour blend and ensure cornstarch is certified gluten-free for celiac-friendly empanadas.
• Freezer-Friendly Hack: Prepare and freeze unbaked empanadas for quick future meals, adding 5-10 extra minutes to baking time when cooking from frozen.

• Prep Time: 20 minutes
• Cook Time: 25–30 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Chilean

Nutrition

• Serving Size: 12
• Calories: 360
• Sugar: 3 g
• Sodium: 450 mg
• Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 10 g
• Cholesterol: 90 mg