Chilean Empanadas
Transport your taste buds to South America with these irresistibly flaky and savory Chilean Empanadas, a traditional treat bursting with bold flavors. Featuring a buttery homemade dough and a luscious filling of spiced ground beef, sweet raisins, briny black olives, and creamy hard-boiled eggs, each empanada offers a perfect balance of textures and tastes. The secret to achieving their golden, flaky crust lies in the egg wash, which seals the handmade pastry to perfection. Ideal for parties, appetizers, or a satisfying meal, these empanadas are baked until crisp, making them a lighter alternative to fried versions. If you're craving authentic Chilean cuisine or an easy yet impressive baked dish, these empanadas are your ticket to culinary adventure.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 200 grams Butter
- 1 teaspoon Salt
- 200 milliliters Warm water
- 500 grams Ground beef
- 2 medium Onions (finely chopped)
- 2 tablespoons Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Oregano (dried)
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 50 grams Raisins
- 10 Black olives
- 2 Hard-boiled eggs (quartered)
- 1 Egg (beaten, for egg wash)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Add the cold butter in chunks, and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
Gradually add the warm water to the flour mixture, kneading until a smooth dough forms. Cover the dough with a damp kitchen towel, and let it rest for 30 minutes.
Heat the olive oil in a large skillet over medium heat. Add the finely chopped onions and sauté until translucent, about 5 minutes.
Stir in the ground beef and cook until browned, breaking it apart with a spoon as it cooks.
Season the beef with cumin, paprika, oregano, salt, and pepper. Mix well, then add the raisins. Cook the mixture for another 5 minutes, then remove it from heat and allow it to cool.
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten and roll out into a circle about 6 inches in diameter on a floured surface.
Place a spoonful of the beef mixture in the center of each dough circle. Add one black olive and a quarter of a hard-boiled egg on top of the filling.
Fold the dough over the filling to create a half-moon shape. Press the edges together firmly, then crimp them with a fork to seal.
Place the empanadas on the prepared baking sheet. Brush each with the beaten egg to achieve a golden crust during baking.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
Remove from the oven, let cool slightly, and serve warm. Enjoy your delicious Chilean Empanadas!
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 30.5 g | 153% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 2430 mg | 106% | |
| Total Carbohydrate | 90.5 g | 33% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 7.5 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 263 mg | 20% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 425 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
