Chilean Empanada


My mother is from Chile and empanadas have been a staple in our household for years. I have searched and searched and never seem to find the right one, so here is our family-favorite recipe for Chilean empanadas. My mom likes to sprinkle sugar on hers, while I prefer to dip mine in a little mustard — we all have our own cravings! This recipe makes about a dozen large empanadas, depending on the size.

Prep Time:
20 mins
Cook Time:
40 mins
Additional Time:
10 mins
Total Time:
1 hrs 10 mins
12 large empanadas



  • 1 tablespoon butter

  • 1 large onion, chopped

  • 1 teaspoon minced garlic

  • 1 teaspoon dried oregano

  • 1 teaspoon cumin

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 1 pound ground pork

  • 1 cup raisins

  • 1 cup chopped black olives

  • 3 large hard-cooked eggs, chopped

  • 1 cup water

  • 1 teaspoon cornstarch


  • 1 cup lukewarm milk

  • 1 cup shortening, melted

  • 5 cups all-purpose flour

  • 2 teaspoons salt

  • 2 large eggs, beaten


  1. Make the filling: Melt butter in a large skillet over medium heat. Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes. Add pork and cook until completely browned and crumbly, 7 to 10 minutes more. Drain fat from the skillet. Stir in raisins, olives, and hard-cooked eggs.

  2. Whisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens. Remove from the heat and set aside.

  3. Make the dough: Whisk milk and melted shortening together in a bowl until evenly blended. Stir flour and salt together in a separate large bowl. Pour milk mixture into flour mixture; whisk until well combined and a dough forms. Let rest for 10 minutes.

  4. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  5. Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 12 circles with a round cookie cutter or glass. Spoon filling into the center of each circle. Fold each circle in half and press the edges with a fork to seal. Brush the tops with beaten egg. Place empanadas onto the prepared baking sheet.

  6. Bake in the preheated oven until golden brown, about 25 minutes.

Nutrition Facts (per serving)

530 Calories
28g Fat
54g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 530
% Daily Value *
Total Fat 28g 36%
Saturated Fat 8g 41%
Cholesterol 113mg 38%
Sodium 653mg 28%
Total Carbohydrate 54g 20%
Dietary Fiber 3g 9%
Total Sugars 10g
Protein 16g
Vitamin C 2mg 9%
Calcium 74mg 6%
Iron 4mg 22%
Potassium 338mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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