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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Melt the butter in a large skillet over medium heat; cook the onion, garlic, oregano, cumin, salt, and pepper in the melted butter until the onion is golden brown, 5 to 7 minutes. Add the ground pork and cook until completely browned, 7 to 10 minutes more; drain the fat from the skillet. Stir the eggs, raisins, and olives into the mixture. Whisk the water and cornstarch together in a small bowl; pour into the skillet and stir until the liquid thickens. Remove from heat and set aside.

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  • Whisk the milk and melted shortening together in a bowl until evenly blended. Stir the flour and salt together in a separate large bowl. Pour the wet mixture into the dry and whisk until well mixed into a dough. Set aside to rest for 10 minutes.

  • Preheat an oven to 400 degrees F (200 degrees C).

  • Place the dough onto a lightly-floured board and roll to about 1/8-inch thick; cut into circles with a round cookie cutter or glass. Drop equal portions of the pork mixture into the center of each circle. Fold each circle in half and press edges with a fork to seal. Brush the tops of the empanadas with beaten egg.

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

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

530 calories; 27.9 g total fat; 113 mg cholesterol; 653 mg sodium. 54.2 g carbohydrates; 16.1 g protein; Full Nutrition


Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/02/2012
My mother is from Chile and this recipe is almost exactly like hers. She used green olives with pimentos instead of black olives. An easier recipe for the dough is: four sticks of butter melted one cup of milk four cups of flour mix cover and refrigerate over night let the dough sit at room temp for about 20 minutes and it is easy to roll flaky and perfect brush empanadas with a beaten egg lightly before baking Read More
(24)

Most helpful critical review

Rating: 1 stars
09/14/2011
Im sorry that's not the way the chilean empanada are made Im from chile. There is not milk on the dough mix. Read More
(3)
32 Ratings
  • 5 star values: 14
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
12/09/2009
Muy ricas. La masa necesita más sal y yo también agregué un poquito más agua para una consistencia más deseable. Siempre omito las acetunas cuando hago las empanaditas a mi no me gustan tanto.. pero igual las tuyas las hice y resultaron riqiusimos. Gracias! Read More
(27)
Rating: 5 stars
10/02/2012
My mother is from Chile and this recipe is almost exactly like hers. She used green olives with pimentos instead of black olives. An easier recipe for the dough is: four sticks of butter melted one cup of milk four cups of flour mix cover and refrigerate over night let the dough sit at room temp for about 20 minutes and it is easy to roll flaky and perfect brush empanadas with a beaten egg lightly before baking Read More
(24)
Rating: 3 stars
05/27/2010
This is for the dough only: it wasn't bad but it wasn't the authentic empanada dough I was looking for. It wasn't flaky or pastry-like enough so I'd say the proportions of butter and flour would need to be altered. If you aren't used to eating real empanadas then this dough will do just fine but if you are cooking for Latinos you should keep looking for a better recipe. Read More
(14)
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Rating: 5 stars
09/22/2009
I had more filling then dough and it seemed the dough was a little dry but the more i worked it the less dry it became. I also used groundbeef insead because whenever I've been to chile that is what I would get plus I could not find ground pork. Very good. Esp liked that I could make the dough and it turned out great! Read More
(13)
Rating: 4 stars
08/04/2009
Thank you for this! my husband is from Chile also and he loves Empanadas; however I had no Idea where to start. Any more traditional Chilean recipies you have tucked under your sleeve would be appreciated.:) Read More
(8)
Rating: 5 stars
08/05/2009
Love the combination of the olives and raisins in these chilean-style empanadas. Read More
(7)
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Rating: 3 stars
08/24/2009
I made this recipe and found: 1- the filling to be very good and flavourful I used ground beef instead 2- the dough as described was too dry and hard to handle so I added water until it became soft and elastic (perhaps due to variation in flour) 3- i used the amounts for 18 empanadas but made 85 mini-empanadas for a party. Read More
(7)
Rating: 5 stars
10/18/2011
I made this first time ever making Empanadas and it was a HUGE hit. I will definately be making this again. The filling is so good - everyone asked what was the slight sweetness inside and they could not guess it was the raisins. Read More
(4)
Rating: 5 stars
07/27/2010
I have just made these. They are delicious! I had a teacher from Chile who used to bring empanadas to class. They taste exactly the same. Read More
(4)