Chilean Empanada
Make Chilean Empanada once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around under an hour, and it serves 4. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Hard
Ingredients
- 1 tbsp Butter
- 1 large Chopped Onion
- 1 tsp Garlic
- 1 tsp Dried Oregano
- 1 tsp Ground Cumin
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 lb Ground Pork
- 1 cup Raisins
- 1 cup Black Olives
- 3 large Eggs
- 1 cup Water
- 1 cup Shortening
- 5 cup All purpose flour
- 2 tsp Salt
- 2 Beaten Eggs
Method
- 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.
Tips for the best Chilean Empanada
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Let the pork come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Swap the pork for chicken thigh or tempeh — keep the cooking time similar and check for doneness.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Is this Chilean Empanada recipe hard to make?
It is rated hard: 16 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for chopped onion?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Chilean Empanada ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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