Empanadas Chilenas Recipes

CHILEAN-STYLE EMPANADAS DE PINO

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.

CHILEAN EMPANADAS

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.

BAKED MEAT-FILLED EMPANADAS (EMPANADAS AL HORNO)

Steps:

• Melt lard in a 10- to 12-inch skillet. Add onion and sauté on medium until it barely starts to color. Add beef. Cook until ingredients are lightly browned. Add salt and pepper to taste, cumin, paprika and hot sauce. Set aside. Heat oven to 400 degrees.
• Roll dough as thin as possible. Cut 6-inch circles. Scraps can be re-rolled one time. Place some meat mixture on one half of each circle, leaving a 1/2-inch border around filling. Top with a slice of egg, some olive pieces and a few raisins. Brush egg on empty side of circle, fold dough over to make a half-circle and crimp edges. Traditional squared empanadas can be made by folding an inch or so of each of the pointed ends of the half-circle over to make straight sides, then folding up the rounded bottom to square off the empanada.
• Arrange empanadas on a baking sheet. Squared empanadas should be placed with folded side down. Bake 10 minutes. Turn empanadas over, bake 5 minutes longer, until lightly browned on both sides. Allow to cool briefly before serving.

CHILEAN EMPANADA

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.

GREEN CHILE CHICKEN AND QUESO EMPANADAS

Steps:

• Bring a pot of water to a boil; add the tomatillos, jalapeno, onion, and garlic. Simmer for 10 to 15 minutes until the tomatillos are soft. Drain and cool slightly. Combine the tomatillos, jalapeno, onion, garlic, cilantro, and lime juice in a blender. Add 1/4 cup of water and process to a coarse puree; season with a generous pinch of salt. You should have about 3 cups of this salsa verde.
• Combine the shredded chicken and queso fresco in a large mixing bowl. Pour in 1 1/2cups of the salsa verde and fold the ingredients together to moisten. Use as a filling for empanadas. Serve the remaining salsa verde on the side.
• In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
• Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
• Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
• Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.

EMPANADAS FRITAS DE QUESO

Steps:

• Sift the flour, baking powder, and salt into a large mixing bowl. Combine the lard and milk in a saucepan, and heat until the milk is hot. Pour the hot milk into the flour mixture, and stir until a dough forms. Turn out onto a floured surface, and knead until smooth and elastic. Cover, and allow to rest for 15 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll the dough out on a floured surface 1/4-inch thick. Cut into 4-inch rounds. Brush the outer edges of each circle with beaten egg, and fill with a small mound of cheese. Fold each circle in half to form a half-moon; press the edges with your fingers or a fork to seal. Place the empanadas onto a parchment paper-lined baking sheet. Brush the tops with remaining egg.
• Bake in preheated oven until golden-brown, about 20 minutes.
• Alternatively, the empanadas may be deep fried in 375 degrees F (190 degrees C) oil. If deep frying, do not brush the outsides of the empanadas with egg. Drain on paper towels.

CHILEAN BEEF AND OLIVE EMPANADAS

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.

EMPANADAS DE HORNO

Steps:

• TO prepare dough: sift flour with baking powder and salt. Add egg yolk, egg, milk and shortening.
• Mix to make a stiff dough.
• Divide into 20 pieces and roll each thinly into a circle. Stuffing or pino In frying pan, heat oil with paprika and saute onions until soft. Add chilli powder, oregano, cumin and salt. Add meat and mix with onions.
• Cook until meat is no longer pink.
• To prepare empanadas: Place a spoonful of stuffing on half of each dough circle. Add slices of egg, raisins and olives.
• Fold dough over filling.
• Wet the edge with milk, fold over again and seal.
• Bake in a 200 degrees C oven until cooked and lightly browned.
• Serve hot.

EMPANADAS CHILEAN

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.