Chilean Empanada

This recipe for Chilean empanadas makes about one dozen baked pastries filled with ground pork, hard-cooked eggs, raisins, and black olives.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 530 Calories

Ingredients

• 1 cup raisins
• 2 teaspoons salt
• 1 cup water
• 5 cups all-purpose flour
• 1 tablespoon butter
• 1 teaspoon cornstarch
• 1 large onion, chopped
• 1 pound ground pork
• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• 2 large eggs, beaten
• 1 cup lukewarm milk
• 1 teaspoon cumin
• 1 cup chopped black olives
• 3 large hard-cooked eggs, chopped
• 1 cup shortening, melted
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2

Bake in the preheated oven until golden brown, about 25 minutes.

Step 3

Make the filling: Melt butter in a large skillet over medium heat. Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes. Add pork and cook until completely browned and crumbly, 7 to 10 minutes more. Drain fat from the skillet. Stir in raisins, olives, and hard-cooked eggs.

Step 4

Whisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens. Remove from the heat and set aside.

Step 5

Make the dough: Whisk milk and melted shortening together in a bowl until evenly blended. Stir flour and salt together in a separate large bowl. Pour milk mixture into flour mixture; whisk until well combined and a dough forms. Let rest for 10 minutes.

Step 6

Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 12 circles with a round cookie cutter or glass. Spoon filling into the center of each circle. Fold each circle in half and press the edges with a fork to seal. Brush the tops with beaten egg. Place empanadas onto the prepared baking sheet.