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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 400°F and prepare a parchment-lined baking sheet.
- 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.
- Add ground pork and cook until completely browned and crumbly, breaking meat into small pieces, about 7-10 minutes. Drain excess fat.
- Incorporate raisins, olives, and chopped hard-cooked eggs into the meat mixture.
- Whisk water and cornstarch together, then pour into the skillet. Stir until the filling thickens. Remove from heat and allow to cool completely.
- Combine lukewarm milk and melted shortening in one bowl. Mix flour and salt in another large bowl.
- Gradually blend milk mixture into flour, stirring until a cohesive dough forms. Let the dough rest for 10 minutes.
- On a floured surface, roll dough to ⅛-inch thickness. Cut 12 circular shapes using a round cutter.
- 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.
- Arrange empanadas on the prepared baking sheet. Brush tops generously with beaten egg.
- 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