Time
0 min
Serving
12 persons
Calories
530
My mother is from Chile and empanadas have been a staple in our household for years. I have searched and searched and never seem to find the right one, so here is our family-favorite recipe for Chilean empanadas. My mom likes to sprinkle sugar on hers, while I prefer to dip mine in a little mustard — we all have our own cravings! This recipe makes about a dozen large empanadas, depending on the size.
Ingredients
- butter: 1 Tbsp
- onion: 1 piece (chopped)
- garlic: 1 tsp (minced)
- oregano: 1 tsp (dried)
- cumin: 1 tsp
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- ground pork: 1 pound
- raisins: 1 cup
- black olives: 1 cup (chopped)
- hard-cooked eggs: 3 piece (chopped)
- water: 1 cup
- cornstarch: 1 tsp
- lukewarm milk: 1 cup
- shortening: 1 cup (melted)
- all-purpose flour: 5 cups
- salt: 2 tsp
- eggs: 2 piece (beaten)
Metric Conversion
Stages of cooking
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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 to 7 minutes. Add pork and cook until completely browned and crumbly, 7 to 10 minutes more. Drain fat from the skillet. Stir in raisins, olives, and hard-cooked eggs.
-
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.
-
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.
-
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
-
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.
-
Bake in the preheated oven until golden brown, about 25 minutes.
