Piño Chilean Empanada Filling

READY IN: 35mins
Recipe by eric

The "official" empanada filling from Chile, found on Wikibooks

Top Review by Oliver & Fischer's Mommy

This is a very tasty empanada filling...not too sweet, not too salty...just right. I left out the hardboiled egg and made part of the recipe as listed and part with beans to replace the meat. My husband loved the meat filling and I loved the bean filling. Thanks!

Ingredients Nutrition

Directions

  1. Preparation: chop onion, mince garlic.
  2. Saute onion in olive oil and add garlic. Once onions are translucent add beef and brown. While browning, add salt, sugar, spices, and bay leaf.
  3. Simmer for 20 minutes uncovered.
  4. Remove bay leaf, and add olives and raisins.
  5. Serve in your choice of empanada dough, made from scratch or frozen (I use Cubanita brand).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a