Description
Chilean Meat Empanadas are savory pastries filled with seasoned ground beef, onions, raisins, olives, and hard-boiled eggs. Encased in a flaky, buttery dough, they are a traditional Chilean favorite perfect for snacks, appetizers, or a hearty meal.
Ingredients
Scale
- 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 (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
- Prepare the dough: In a large bowl, combine flour, salt, and sugar. Cut in chilled butter and lard until mixture resembles coarse crumbs.
- Add whisked egg yolks with water gradually, mixing until a smooth dough forms. Knead lightly, wrap in plastic, and refrigerate for at least 1 hour.
- Prepare the filling: Heat vegetable oil and butter in a large skillet over medium heat. Sauté onions and garlic until translucent.
- Add ground beef, breaking it up with a spoon, and cook until browned.
- Stir in cumin, chile powder, paprika, and flour. Cook 1–2 minutes to remove raw flour taste.
- Add beef broth, raisins, and olives. Simmer until mixture thickens. Season with salt and pepper. Remove from heat and let cool.
- Preheat oven to 400°F (200°C). Roll out dough on a floured surface to about 1/8-inch thickness. Cut into circles approximately 6 inches in diameter.
- Place a spoonful of beef filling and a slice of hard-boiled egg in the center of each circle. Fold dough over to create a half-moon and press edges to seal. Crimp edges with a fork.
- Brush each empanada with egg yolk and milk glaze.
- Bake for 20–25 minutes or until golden brown. Serve warm.
Notes
- Ensure filling is cooled before assembling to prevent dough from becoming soggy.
- Empanadas can be frozen before baking; bake directly from frozen, adding a few extra minutes.
- Adjust seasoning to taste; some prefer a sweeter touch by increasing raisins.
- Use a mix of lard and butter for the traditional flaky texture, but butter alone can be used if needed.
Nutrition
- Serving Size: 1 empanada
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 75mg
Keywords: Chilean empanadas, meat empanadas, baked pastries, savory empanadas, traditional Chilean recipe