Chilean Empanada

    1 hour 10 minutes

    These Chilean empanadas are filled with a mixture of ground pork, hard-cooked eggs, raisins and black olives.

    1 person made this

    Serves: 12 

    • 1 tablespoon butter
    • 1 large onion, diced
    • 1 teaspoon minced garlic
    • 1 teaspoon dried oregano
    • 1 teaspoon cumin
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 450g pork mince
    • 3 hard-cooked eggs, diced
    • 1 cup raisins
    • 1 cup chopped black olives
    • 1 cup water
    • 1 teaspoon cornflour
    • 1 cup lukewarm milk
    • 1 cup shortening, melted
    • 5 cups plain flour
    • 2 teaspoons salt
    • 2 eggs, beaten

    Preparation:20min  ›  Cook:40min  ›  Extra time:10min  ›  Ready in:1hour10min 

    1. Melt the butter in a large frying pan over medium heat then 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 then drain the fat from the frying pan.
    2. Stir the eggs, raisins and olives into the mixture. Whisk the water and cornflour together in a small bowl. Pour into the frying pan and stir until the liquid thickens. Remove from heat and set aside.
    3. 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.
    4. Preheat an oven to 200 degrees C.
    5. Place the dough onto a lightly-floured board and roll to about 6mm thick. Cut into circles with a round cookie cutter or glass.
    6. 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.
    7. Bake in the preheated oven until golden brown, about 25 minutes.

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    Reviews in English (27)


    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.. pero igual las tuyas las hice y resultaron riqiusimos. Gracias!  -  09 Dec 2009  (Review from Allrecipes USA and Canada)


    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 melted one cup of milk four cups of flour mix, cover and refrigerate over night let the dough sit at room temp for about 20 minutes and it is easy to roll, flaky and perfect brush empanadas with a beaten egg lightly before baking  -  02 Oct 2012  (Review from Allrecipes USA and Canada)


    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 would need to be altered. If you aren't used to eating real empanadas, then this dough will do just fine, but if you are cooking for Latinos, you should keep looking for a better recipe.  -  27 May 2010  (Review from Allrecipes USA and Canada)