Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Empanadas Chilean Recipe
    Lost? Site Map

    Empanadas Chilean

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    35 mins

    30 mins

    Codebates's Note:

    In Chile, the most traditional empanada filling is called "pino". Pino is a seasoned mixture of ground beef, onions, raisins, black olives, and hard boiled eggs. The empananda dough is quick and easy to make, and can be made ahead and stored in the refrigerator. The pino tastes best if made the day before and allowed to rest overnight before filling the empanandas.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 6

    Yield:

    10-12

    Units: US | Metric

    Directions:

    1. 1
      1. Prepare empanada dough and chill.
    2. 2
      2. Cook the onions and garlic in the vegetable oil and butter until softened. Add the ground beef, cumin, chile powder, paprika, beef bouillon, and salt and pepper to taste.
    3. 3
      3. Cook the beef, stirring and crumbling the meat, until browned. Add the flour and continue to cook for 5 or 10 minutes more.
    4. 4
      4. Remove the meat mixture and let cool. The beef mixture will keep up to 2 days in the refrigerator.
    5. 5
      5. Shape the empanadas: Separate the dough into golf ball size pieces, and roll into smooth balls. Let rest for 5 minutes. On a floured surface, roll each ball of dough into a 6 inch diameter circle, about 1/4 inch thick. Add 1 tablespoon of the beef filling, a few raisins and some chopped olives, and a slice of hard boiled egg to the middle of the circle.
    6. 6
      6. Brush the edges with water and fold the pastry in half over the filling, to make a semi-circle.
    7. 7
      7. Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.
    8. 8
      8. Mix the egg yolk with 2 tablespoons milk, and brush the empanadas with the mixture.
    9. 9
      Bake at 350 for 25-30 minutes, or until golden brown.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Empanadas Chilean

    Serving Size: 1 (213 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 297.7
     
    Calories from Fat 142
    47%
    Total Fat 15.7 g
    24%
    Saturated Fat 5.6 g
    28%
    Cholesterol 142.0 mg
    47%
    Sodium 340.4 mg
    14%
    Total Carbohydrate 21.1 g
    7%
    Dietary Fiber 2.7 g
    11%
    Sugars 10.8 g
    43%
    Protein 18.7 g
    37%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites