Chilean Empanada Recipes

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CHILEAN EMPANADAS



Chilean Empanadas image

I grew up next to a woman from chile. She would make great empanadas!! This recipe is very close to hers! Very tasty and different! This is an easy recipe in that it uses refrigerated biscuits instead of a homemade dough.

Provided by Charmie777

Categories     Savory Pies

Time 45m

Yield 20 empanadas

Number Of Ingredients 15

1 tablespoon olive oil
1/2 lb lean ground beef
1/2 green bell pepper, chopped
2 tablespoons chopped garlic
1/3 cup raisins, chopped
1/4 cup pimento stuffed olive, chopped
1 1/2 tablespoons red wine vinegar
1 tablespoon flour
1 3/4 teaspoons allspice
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 cup monterey jack cheese, grated
1/3 cup cilantro, chopped
2 (12 ounce) packages refrigerated buttermilk biscuits
1 egg, beaten with 1 tablespoon water

Steps:

  • Heat oil in heavy skillet over medium heat.
  • Add beef, bell pepper and garlic.
  • Cook until beef loses its pink color and vegetables begin to soften, about 6 minutes.
  • Add raisins and next 6 ingredients and cook until mixture is thick, about 5 minutes.
  • Season to taste with salt and pepper.
  • Mix in cheese and cilantro.
  • Preheat oven to 375º.
  • Roll out one biscuit on lightly floured surface to 4-inch circle.
  • Brush half the dough with egg wash.
  • Place 1 rounded tablespoon filling on dough.
  • Fold over to crate half circle; press edges to seal.
  • Using fork, crimp edges.
  • Place on large baking sheet.
  • Brush with egg wash.
  • Bake until golden brown, about 12 minutes.

Nutrition Facts : Calories 172, Fat 8.5, SaturatedFat 2.9, Cholesterol 22, Sodium 382.8, Carbohydrate 17.6, Fiber 0.5, Sugar 4.1, Protein 6.5

CHILEAN-STYLE EMPANADAS DE PINO



Chilean-Style Empanadas de Pino image

These traditional Chilean empanadas are filled with a mixture of ground beef, onions, raisins and black olives.

Provided by Marian Blazes

Categories     Snack     Appetizer     Dinner     Lunch

Time 2h5m

Number Of Ingredients 28

For the Empanada Dough:
4 cups flour
1 1/2 teaspoons salt
3 tablespoons sugar
12 tablespoons lard (chilled, or vegetable shortening)
2 tablespoons butter (chilled)
2 egg yolks
1 cup water
For the Beef Filling:
2 tablespoons vegetable oil
2 tablespoons butter
3 large onions (finely chopped)
2 cloves garlic (minced)
1 pound ground beef
2 teaspoons cumin
1 teaspoon chili powder
1 tablespoon paprika
1 beef bouillon cube
1/4 cup water (hot)
Salt to taste
Freshly ground black pepper to taste
2 tablespoons flour
1/2 cup raisins
1/2 cup black olives, chopped
For Assembly:
2 hard-boiled eggs (sliced)
1 egg yolk
2 tablespoons milk

Steps:

  • Gather the dough ingredients.
  • Sift the flour into a bowl and then stir in 1 teaspoon of the salt and all of the sugar.
  • Mix the butter and shortening (or lard) into the flour mixture with a pastry cutter, or with two knives, until fairly well incorporated.
  • Whisk the egg yolks with 1 cup of water.
  • Stir in 1/2 cup of the water-egg mixture, a little bit at a time, until the dough starts to come together smoothly.
  • Keep kneading the dough, adding more of the water-egg mixture as needed. A few tablespoons of extra water may be needed. The dough will become smooth, although somewhat soggy until it has thoroughly chilled.
  • Cover the dough with plastic wrap and refrigerate for about 1 hour. The dough can also be kept in the fridge for up to two days. When ready to use, the dough should be soft and smooth, not elastic. When poking a hole in the dough with a finger, the indentation should remain. Reserve.
  • Gather the filling ingredients.
  • Heat the vegetable oil and butter in a skillet over medium-low heat.
  • Add the chopped onions and cook, stirring frequently, until the onions are softened and fragrant.
  • Add the garlic and cook for 1 minute more.
  • Add the ground beef, cumin, chili powder, paprika, beef bouillon (dissolved in the hot water), and salt and pepper to taste.
  • Cook the beef, stirring and crumbling the meat with a spatula, until well-browned.
  • Add the flour and continue to cook for 2 to 3 minutes.
  • Remove the skillet from the heat and stir the raisins and black olives into the beef mixture.
  • Let the filling cool completely. The filling will keep up for up to two days in the refrigerator.
  • Gather the ingredients.
  • Preheat the oven to 350 F and grab a baking sheet.
  • Separate the empanada dough into golf-ball-size pieces and roll into smooth balls.
  • Let the dough balls rest for 5 minutes.
  • Roll each ball of dough on a floured surface into a 6-inch circle of about 1/4-inch in thickness.
  • Add 1 tablespoon of the ​beef filling and one slice of hardboiled egg into the middle of the circle.
  • Brush the edges with water and fold the pastry in half over the filling to make a semi-circle. Seal the edges by pressing down with fingers.
  • Brush the sealed edge lightly with water, then turn the edge toward the middle and press with fingers to seal.
  • Mix the egg yolk with 2 tablespoons of milk and brush the empanadas with the mixture.
  • Bake for 25 to 30 minutes or until golden brown.

Nutrition Facts : Calories 351 kcal, Carbohydrate 31 g, Cholesterol 110 mg, Fiber 2 g, Protein 13 g, SaturatedFat 7 g, Sodium 339 mg, Sugar 6 g, Fat 20 g, ServingSize 18 empanadas (18 servings), UnsaturatedFat 0 g

CHILEAN BEEF EMPANADAS DE PINO



Chilean Beef Empanadas de Pino image

A traditional Chilean empanada with the perfect dough and filling.

Provided by Pilar Hernandez

Categories     Savory

Time 1h45m

Yield 12

Number Of Ingredients 20

For the Pino,
• 1 kilo or 2 pounds of ground beef 90%
• 1 cup beef broth
• 3 large or 4 medium onions chopped into small cubes
• 2 tablespoons all-purpose flour
• 2 tablespoons red pepper or paprika or Merken (Chilean smoked chili)
• 1/2 teaspoon ground cumin
• salt and pepper
• 4 tablespoons vegetable oil
Optional,
• 20 black olives
• 40 raisins
• 4 hard-boiled eggs
For the dough,
• 1 cup whole milk
• 1 cup of warm water
• 1 tablespoon salt
• 1 kilo or 2 pounds of all-purpose flour
• 2 eggs
• 180 grams/ 6,5 oz of melted shortening, warm

Steps:

  • For the Pino, always prepare it the day before, In a large saucepan, heat the oil and fry the meat until lightly browned about 8 minutes. Add the paprika, salt, pepper, and cumin, and saute for a few minutes. Add the broth and simmer for 30 minutes over low heat. Add the onion, mix well, and cook over medium heat until the onion is tender, about 30 minutes. Add the flour and stir well and adjust the seasoning if necessary. Cook two more minutes. Cool and refrigerate.
  • instruction-step-3″>3. Preheat the oven to 350F or 180C. Bake for 30-35 minutes until golden. 4. Ser

Nutrition Facts : Calories 430 calories, Sugar 2.7 g, Sodium 588.4 mg, Fat 21.4 g, SaturatedFat 5.9 g, TransFat 0.2 g, Carbohydrate 39.8 g, Fiber 2 g, Protein 18.7 g, Cholesterol 168.9 mg

EMPANADAS CHILEAN



Empanadas Chilean image

In Chile, the most traditional empanada filling is called "pino". Pino is a seasoned mixture of ground beef, onions, raisins, black olives, and hard boiled eggs. The empananda dough is quick and easy to make, and can be made ahead and stored in the refrigerator. The pino tastes best if made the day before and allowed to rest overnight before filling the empanandas.

Provided by Codebates

Categories     Chilean

Time 1h5m

Yield 10 10-12, 6 serving(s)

Number Of Ingredients 13

3 large onions, chopped
1 lb ground beef
2 teaspoons cumin
1 teaspoon chili powder
1 tablespoon paprika
1 beef bouillon cube, dissolved in
1/4 cup hot water
2 tablespoons flour
1/2 cup raisins
1/2 cup chopped olive
2 hard-boiled eggs, sliced
1 egg yolk
2 tablespoons milk

Steps:

  • 1. Prepare empanada dough and chill.
  • 2. Cook the onions and garlic in the vegetable oil and butter until softened. Add the ground beef, cumin, chile powder, paprika, beef bouillon, and salt and pepper to taste.
  • 3. Cook the beef, stirring and crumbling the meat, until browned. Add the flour and continue to cook for 5 or 10 minutes more.
  • 4. Remove the meat mixture and let cool. The beef mixture will keep up to 2 days in the refrigerator.
  • 5. Shape the empanadas: Separate the dough into golf ball size pieces, and roll into smooth balls. Let rest for 5 minutes. On a floured surface, roll each ball of dough into a 6 inch diameter circle, about 1/4 inch thick. Add 1 tablespoon of the beef filling, a few raisins and some chopped olives, and a slice of hard boiled egg to the middle of the circle.
  • 6. Brush the edges with water and fold the pastry in half over the filling, to make a semi-circle.
  • 7. Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.
  • 8. Mix the egg yolk with 2 tablespoons milk, and brush the empanadas with the mixture.
  • Bake at 350 for 25-30 minutes, or until golden brown.

Nutrition Facts : Calories 297.8, Fat 15.8, SaturatedFat 5.6, Cholesterol 142.1, Sodium 340.4, Carbohydrate 21.2, Fiber 2.8, Sugar 10.9, Protein 18.8

CHILEAN EMPANADA



Chilean Empanada image

My mother is from Chile and these have been a staple of our household for years. I have searched and searched and never seem to find the right one, so here is our family favorite. My mom likes to sprinkle sugar on hers. I prefer a little mustard to dip it in. We all have our own cravings. This recipe makes about a dozen large empanadas, depending on the size.

Provided by Alicia Moore Lutz

Categories     World Cuisine Recipes     Latin American     South American     Chilean

Time 1h10m

Yield 12

Number Of Ingredients 18

1 tablespoon butter
1 large onion, chopped
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon cumin
½ teaspoon salt
½ teaspoon ground black pepper
1 pound ground pork
3 hard-cooked eggs, chopped
1 cup raisins
1 cup chopped black olives
1 cup water
1 teaspoon cornstarch
1 cup lukewarm milk
1 cup shortening, melted
5 cups all-purpose flour
2 teaspoons salt
2 eggs, beaten

Steps:

  • Melt the butter in a large skillet over medium heat; 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; drain the fat from the skillet. Stir the eggs, raisins, and olives into the mixture. Whisk the water and cornstarch together in a small bowl; pour into the skillet and stir until the liquid thickens. Remove from heat and set aside.
  • 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.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Place the dough onto a lightly-floured board and roll to about 1/8-inch thick; cut into circles with a round cookie cutter or glass. 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.
  • Bake in the preheated oven until golden brown, about 25 minutes.

Nutrition Facts : Calories 530.2 calories, Carbohydrate 54.2 g, Cholesterol 112.7 mg, Fat 27.9 g, Fiber 2.6 g, Protein 16.1 g, SaturatedFat 8.1 g, Sodium 653.3 mg, Sugar 10 g

CHILEAN EMPANADAS



Chilean Empanadas image

Stuffed with a savory blend of ground beef, raisins and green olives, these cheesy Chilean Empanadas are sure to impress your guests.

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield 12 servings

Number Of Ingredients 12

1 Empanada Dough
1 tsp. paprika, divided
1 small onion, chopped
1/4 cup KRAFT Zesty Italian Dressing
1 lb. lean ground beef
1/4 cup raisins
2 Tbsp. chopped green olives
1 jalapeño pepper, seeded, chopped
1 tsp. ground cumin
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 hard-cooked egg, chopped
1 egg, beaten

Steps:

  • Prepare Empanada Dough as directed, adding 1/2 tsp. paprika to flour mixture before cutting in lard; set aside.
  • Cook and stir onions in dressing in medium skillet on medium heat 5 min. or until onions are tender. Add meat, raisins, olives, peppers, cumin and remaining paprika; mix well. Cook and stir 12 min. or until meat is browned and most the liquid is cooked off. Cool completely.
  • Heat oven to 400°F. Shape dough into 12 balls, using about 2 Tbsp. for each. Flatten each to 6-inch round. Add cheese and hard-cooked egg to meat mixture; mix well. Spoon about 1/4 cup onto center of each round. Brush edges evenly with half the beaten egg; fold in half. Seal edges with fork. Place on parchment-covered baking sheet. Brush with remaining beaten egg.
  • Bake 15 min. or until golden brown.

Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g

CHILEAN BEEF AND OLIVE EMPANADAS



Chilean Beef and Olive Empanadas image

Lorain is known as the International City, because people came from all over the world to work. During the summer, the city hosts a festival to celebrate the diverse community. One year, I got to help my Chilean friend's mom prepare these for the festival. They bring back happy memories! -Kristyne Mcdougle, Lorain, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 20 servings.

Number Of Ingredients 12

1 pound ground beef
1/2 large onion, finely chopped
3 hard-boiled large eggs, chopped
1/3 cup chopped pitted green olives
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
2 packages (14 ounces each) frozen empanada dough discs, thawed
1 large egg, beaten
Salsa Verde, optional

Steps:

  • Preheat oven to 400°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef other into crumbles; do not drain. Stir in hard-boiled eggs, olives and spices; heat through. Remove from the heat., Brush beaten egg over edges of dough circles. Place 3 tablespoons filling on 1 side. Fold dough over filling. Crimp edges and press to seal. Place on parchment-lined baking sheets. Brush tops with remaining beaten egg. Refrigerate for 15 minutes., Bake until golden brown, 20-25 minutes; serve warm with salsa, if desired.

Nutrition Facts : Calories 184 calories, Fat 8g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 338mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 1g fiber), Protein 9g protein.

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EASY HOMEMADE CHILEAN EMPANADAS | EMPANADAS CHILENAS
2019-03-16 For the Chilean Empanadas Filling: Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water to cover the eggs. Bring to a rolling boil over high heat, remove the pan from the heat, cover, and stand for 15 minutes. Meanwhile, prepare a bowl of ice water. Carefully pour out the hot water; transfer the cooked eggs to ...
From camilamade.com


CHILEAN EMPANADA ALLRECIPES.COM RECIPE
Chilean empanada allrecipes.com recipe. Learn how to cook great Chilean empanada allrecipes.com . Crecipe.com deliver fine selection of quality Chilean empanada allrecipes.com recipes equipped with ratings, reviews and mixing tips. Get one of our Chilean empanada allrecipes.com recipe and prepare delicious and healthy treat for your family or friends. Good …
From crecipe.com


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