Chilean Empanada

    Chilean Empanada

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

    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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