Chilean Empanadas Recipe

Name: Chilean Empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups all-purpose flour; 1 tablespoon baking powder; 1/4 teaspoon salt; 1 egg yolk; 1 egg, beaten; 1 1/2 cups milk, warm; 1 cup butter, melted; 2 tablespoons oil; 1 teaspoon paprika; 4 onions, finely chopped; 1/2 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon oregano; 1 lb ground beef; 3 hard-boiled eggs, slice; 20 kalamata olives; 60 raisins (optional)

Servings: persons

4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 egg yolk
1 egg, beaten
1 1/2 cups milk, warm
1 cup butter, melted
2 tablespoons oil
1 teaspoon paprika
4 onions, finely chopped
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1 lb ground beef
3 hard-boiled eggs, slice
20 kalamata olives
60 raisins (optional)

1
Prepare dough: sift flour with baking powder and salt. Add egg yolk, egg, milk, and butter. Mix to make a stiff dough. Divide into 20 pieces and roll each thinly into circle.
2
Stuffing (pino): In frying pan, heat oil with paprika and saute onions until soft. Add chili powder, oregano, cumin and salt. Add meat and mix onions, cook until it is no longer pink.
3
Prepare empanadas: place a spoonful of stuffing on half of each dough circle; add a slice of egg, 1 or 2 olives, and a 3 raisins (optional). Fold dough over filling. Wet the edge with milk.
4
Bake at 400 degree oven lightly browned.

1484

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 4 cups all-purpose flour, 1 tablespoon baking powder, 1/4 teaspoon salt, 1 egg yolk, and more.

Yes, Chilean Empanadas falls under the Soups & Stews 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.

Chilean Empanadas

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