Chilean Empanadas

Good meat for empanadas I think next time we will cut down on the allspice for our preference

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A few years back a sweet older Chilean man from my old job would bring in empanadas that his wife made to make some extra money. They were simply delicious! Since then I've been searching for an empanada recipe that was like his. I've found it in this one. To make it more like his, I added some chopped raisins. I adjusted some of the seasoning and added some Adobo all purpose seasoning (Goya makes it). Next time I will add some chopped hard boiled eggs to bring it closer to the empanadas that I miss so much. Instead of using the biscuits, I used empanada disks made by Goya (discos grandes para empanadas) to make it more authentic (they are found in most supermarkets, especially those located where a Spanish community lives). I too brought these to my current work place(for free though) and my co-workers loved them as well. Thank you Charmie777 for bringing a bit of nostalgia into my life.

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While I do not know if I have had empanadas, so I don't know how these compare to other empanada recipes, I found this meal delicious! It does take some time to make the meal, but I doubled it, used 1/2 that night, then froze 1/2 of the stuffing for another meal, which we had tonight. Tonight was easy: just defrost the stuffing and place into the flattened biscuit. Very yummy. Will make again and again!

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Awesome! I am so glad I made these!! They do take a little bit of time, but it isn't so bad (unless you have a demanding toddler at your feet). Totally worth it, however. I had 1.5 lbs of ground beef and doubled everything except the vinegar and allspice and the spices were perfect! I did add 1/3 cup of water during the thickening stage which worked great. The grocery had packages of 8 jumbo buttermilk biscuits on sale, so I bought two of those and am glad I did - the jumbo biscuits give you enough dough to make nice pasty-size empanadas. I ended up making 8 empanadas and refrigerating the rest. The adjustments didn't make any extra filling and I think it's because I put 3-4 Tbs of filling in each empanada. This is such a great recipe, thank you so much for posting!!!

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Awesome! Used chicken and added peas and sauteed onion. We also used empanada rounds from target, instead of biscuits. Just yummy!

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These were terrific. I omited the green pepper and added cranberries instead of the rasins and they turned out great. The spices were perfect. Definietly a recipe I wil use again and again. Thanks for sharing. Sandy

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Great recipe. I love the spices. There are so many Empanada styles I dont know which I love the most. Love them all. Thank you sandy

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I wasn't sure if these were "too much trouble" or that my little kids were being "too much trouble" while I was trying to make them! But then I tried one. These are really great and worth the little bit of effort. I made half the batch with ground turkey and half with no meat. I had to add a little water along with the spice mixture because the (veggie) pan was dry and the spices were burning my eyes! lol. I left out the cilantro. Delicious recipe! I served it with Orange and Peanut Salad and they went together nicely. Reviewed for ZWT4.

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Wow, these were great, and so easy to make! Instead of ground beef, I used the leftovers from Lime-Soaked, Cumin-Crusted Skirt Steak. Finely chopped the meat and added to the onion/pepper (used poblano peppers) mixture. Other than that followed the recipe. Reduced the recipe by half and used one can of giant refrigerated biscuits and it was perfect! Thanks for sharing.

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These were delicious! I've never had empanadas before, and these were very easy to make too. Thanks for a great meal. Made this for ZWT4 for the Chic Chefs.

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Fantastic! These have to be the easiest empanadas I have ever made! This all went together very fast and made a great little 'pocket' meal that dh can take along in his lunch box or I can pop in the freezer for a quick bite. Thanks for a great recipe! *Made for ZWT4*

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Made these for a dinner party and they were well enjoyed. The recipe is true to its ingredients and no modifications were made. I love that pre-made biscuits worked so well. Will make again!

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Good! Added onion to the meat, used sun dried tomatoes instead of raisins, out of cumin so used taco seasoning. Instead of biscuits used refrigerated pastry crust. The kiddos did not like the olives but we did. Next time will double the meat and freeze half for another meal.

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I live with a South American, who assures me that the meat mixture that this recipe uses for the empanadas is very close to authentic, but that the use of biscuits is NOT. They were very tasty, and I'll make them again, but the puffy biscuit exterior overpowered the delicious filling. I made a small batch using egg roll wrappers, and they turned out very crispy, and more delicious than those made with frozen biscuit dough. I know that I can find empanada wrappers in specialty grocers, so that's what I'll use next time.

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The flavor in these was great! I made my own biscuits, and used dried cilantro, other than that, I stuck to it. The only thing I didn't enjoy was the fact that they were a little dry. I need to come up with a dipping sauce, and then then I will make again!

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These are great! The flavors work together very well for a spicy and flavorful but not-too-hot appetizer. I felt like I was cheating by using the refrigerated biscuit dough, but I got over it - I had enough cooking to do and it eliminated a step and was delicious. Next time, maybe I'll use the filling in a homemade crust. Thanks for posting!

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We loved these, Charmie!! I did decrease the spices a bit to suit us. I am not sure what I did wrong but in step 4 there was nothing to thicken in with the meat. I used extra lean ground beef so that may have made a diff. I did use peas instead of raisins as I have a raisin hater here! I ended up adding in nearly a 1/2 cup of water to make it a bit juicy. It didn't seem to hurt the flavour. They went together very quickly after I got the hang of it. We will be fighting over the leftovers for lunch tomorrow. I made these for ZWT4. Thanks for sharing another great recipe.

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I used the filling with some variations - put some grated celery root in it because i had to use it up and I put dried cranberries in it instead of the raisins and seasoned it with cinnamon instead of allspice- and it was grea! I put the filling between two sheets of pastry dough and cut it afterwards into small squares. It was the appetizer at our big family christmas meal. It went down really well with the wine from my sisters own vineyard. The square empanadas were also well recieved by the youngsters (2-10 years)! Thankls, charmie - I love it! Perl

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I've made this twice, both times with peas instead of raisins. The first time was with biscuits the next as burritos (baked 15 min). I'm just too lazy and my hands to big to fill that many itty-bitty biscuits. I really love this thanks!

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Very good!! excellent for the husband's lunch box !! the only change I made was instead of raisins (since he does not likes then) I used frozen young peas these empanadas were soo good!! Thank you for the posting

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