Chilean Empanadas Recipe

Name: Chilean Empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat oil in heavy skillet over medium heat.
2
Add beef, bell pepper and garlic.
3
Cook until beef loses its pink color and vegetables begin to soften, about 6 minutes.
4
Add raisins and next 6 ingredients and cook until mixture is thick, about 5 minutes.
5
Season to taste with salt and pepper.
6
Mix in cheese and cilantro.
7
Preheat oven to 375u00b0.
8
Roll out one biscuit on lightly floured surface to 4-inch circle.
9
Brush half the dough with egg wash.
10
Place 1 rounded tablespoon filling on dough.
11
Fold over to crate half circle; press edges to seal.
12
Using fork, crimp edges.
13
Place on large baking sheet.
14
Brush with egg wash.
15
Bake until golden brown, about 12 minutes.

724

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/2 lb lean ground beef, 1/2 green bell pepper, chopped, 2 tablespoons chopped garlic, and more.

Yes, Chilean Empanadas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilean Empanadas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions