Chilean Meat Empanadas
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
45 mins
-
Total Time
2 hrs 40 mins
-
Servings
10 empanadas
-
Calories
579 kcal
-
Course
Main Course
-
Cuisine
South American
Chilean Meat Empanadas
Report
They come baked or fried and in a variety of shapes and endless number of fillings, though empanadas de pino are the most widespread Chilean empanada. “De pino” is a variation of the Mapuche word pinu, which just means cooked meat, though it has grown to signify a mixture of ground beef and onions, plus hard-boiled egg, olives, and raisins.
Share:
Ingredients
For the dough
- 4 cups all-purpose flour plus extra for dusting
- 1 1/2 teaspoons kosher salt
- 3 tablespoons granulated sugar
- 2 tablespoons (1 oz) unsalted butter chilled
- 12 tablespoons (6 oz) lard
- 2 large egg yolks whisked with 3/4 cup (175 ml) water
For the beef filling
- 2 tablespoons Mild vegetable oil
- 2 tablespoons (1 oz) unsalted butter
- 3 White onions chopped
- 2 garlic cloves minced
- 1 pound ground beef preferably 85/15
- 2 teaspoons ground cumin
- 1 teaspoon chile powder
- 1 tablespoon paprika
- 1/2 cup canned beef broth or homemade beef stock
- 2 tablespoons all-purpose flour plus more for the work surface
- 1/2 cup raisins
- 1/2 cup pitted and chopped black olives
- 2 hard-boiled eggs sliced
- Kosher salt and freshly ground black pepper
To glaze
- 1 large egg yolk beaten with 2 tablespoons whole milk
Instructions
Make the dough
- Place the flour for the dough in a large mixing bowl, then add the salt and sugar. In a small bowl, use a fork to mash the butter and lard together. Add to the dry ingredients and use your hands to knead it all together.
- Slowly add the beaten egg mixture to the flour, until the dough starts to become uniform and smooth. Cover with a tea towel and let rest in the refrigerator for 1 hour.
Make the beef filling
- In a medium skillet over medium heat, warm the oil and butter. Add the onions and garlic and sauté until soft, 5 to 7 minutes.
- Stir in the beef, cumin, chile powder, and paprika, and cook, stirring continuously, for 3 minutes.
- Pour in the beef stock. Season with salt and pepper and cook for about 10 minutes. Add the flour and cook for 3 minutes more. Remove from the heat and stir in the raisins and olives. Let cool.
- Preheat the oven to 350°F (180°C). Line two rimmed baking sheets with parchment paper.
- Divide the dough into 10 equal pieces, shape into balls, and let rest for 10 minutes. On a floured surface, stretch or roll each ball into a 6-inch (15-cm) square, about 1/4 inch (5 mm) thick.
- Place 2 tablespoons of the beef filling in the middle of each square, and top with one slice of hard-boiled egg. Brush the edges of the dough with water and fold the square in half. Brush the sealed edge with water and press with your fingers or use a fork to seal. Place on the prepared baking sheet.
Bake the empanadas
- Brush the empanadas with the egg yolk glaze and bake until golden brown, 35 to 40 minutes.
Nutrition Information
Show Details
Serving
1empanada
Calories
579kcal
(29%)
Carbohydrates
53g
(18%)
Protein
17g
(34%)
Fat
34g
(52%)
Saturated Fat
11g
(55%)
Monounsaturated Fat
13g
Trans Fat
3g
Cholesterol
135mg
(45%)
Sodium
553mg
(23%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 10empanadas
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Serving | 1empanada | |
| Calories | 579kcal | 29% |
| Carbohydrates | 53g | 18% |
| Protein | 17g | 34% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 3g | 150% |
| Cholesterol | 135mg | 45% |
| Sodium | 553mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
Argentinian Beef Empanadas Tucumanas (Hand-Cut Beef, Egg, and Green Onion Empanadas)
South American, Argentinian
5.0
(18 reviews)
