1/5 Photos of Chilean Empanadas
I grew up next to a woman from chile. She would make great empanadas!! This recipe is very close to hers! Very tasty and different! This is an easy recipe in that it uses refrigerated biscuits instead of a homemade dough.
My Private Note
Units: US | Metric
- 1 tablespoon olive oil
- 1/2 lb lean ground beef
- 1/2 green bell pepper, chopped
- 2 tablespoons chopped garlic
- 1/3 cup raisins, chopped
- 1/4 cup pimento stuffed olive, chopped
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon flour
- 1 3/4 teaspoons allspice
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 cup monterey jack cheese, grated
- 1/3 cup cilantro, chopped
- 2 (12 ounce) packages refrigerated buttermilk biscuits
- 1 egg, beaten with 1 tablespoon water
- 1Heat oil in heavy skillet over medium heat.
- 2Add beef, bell pepper and garlic.
- 3Cook until beef loses its pink color and vegetables begin to soften, about 6 minutes.
- 4Add raisins and next 6 ingredients and cook until mixture is thick, about 5 minutes.
- 5Season to taste with salt and pepper.
- 6Mix in cheese and cilantro.
- 7Preheat oven to 375º.
- 8Roll out one biscuit on lightly floured surface to 4-inch circle.
- 9Brush half the dough with egg wash.
- 10Place 1 rounded tablespoon filling on dough.
- 11Fold over to crate half circle; press edges to seal.
- 12Using fork, crimp edges.
- 13Place on large baking sheet.
- 14Brush with egg wash.
- 15Bake until golden brown, about 12 minutes.
Browse Our Top Savory Pies Recipes
Nutritional Facts for Chilean Empanadas
Serving Size: 1 (1252 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 171.9
- Calories from Fat 76
- Total Fat 8.4 g
- Saturated Fat 2.9 g
- Cholesterol 22.0 mg
- Sodium 382.8 mg
- Total Carbohydrate 17.6 g
- Dietary Fiber 0.4 g
- Sugars 4.0 g
- Protein 6.4 g
The following items or measurements are not included:
pimento stuffed olives