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Recipe: Empanadas Chilenas (Chilean Empanadas)

This is a recipe my Mom makes very often, especially in September (Chilean independence’s day) every year we just HAVE to have them, they are so delicious!
I LOVE empanadas!

chilean empanada recipe

So now that my Mom is here in California we decided to make them together, I’ve cook Empanadas for my Hubby before, but there’s something so awesome about cooking with my Mom :)

So I figured I should share out the version of the Chilean Empanadas with all the conversions for cooking in the USA, we also replaced the ingredients to cook them in California. So get your ingredients together because this is not just fun, is SOOO YUMMY!

Note: One important note is that normally Chilean empanadas have raisins along with the meat mix. And while this is traditional, I am not a fan of them, and no one in my family really likes them, so we leave them out. BUT if you like raisins, give them a try!




  • 1 pound of ground beef
  • 6 small yellow onions
  • 8 boiled eggs
  • 1 can of black olives
  • 2 tablespoons of garlic
  • 1 tablespoon of olive oil
  • Salt / Pepper / Paprika / Oregano
  • Raisins (If you want, I don't like them in my Empanadas though)



  • 5 cups of all-purpose flour
  • 5 eggs
  • 1 cup shortening
  • 1 tablespoon of salt
  • 3/4 cup of warm water




MAKING THE FILLING: Start getting ready by boiling the eggs, and chopping the onions.


Cook the ground beef with olive oil, garlic, salt, paprika, pepper, and oregano at slow temperature.

Once it’s completely cooked, add the chopped onions and cook high temperature for 5 minutes, after that set on low temperature until onions are cook and mix is juicy.


Slice eggs and pour olives on a bowl, all the fillings are ready!



Melt the shortening at a low temperature.



On the mixer pour the flour, salt, eggs, water, and melted Crisco.



Mix until dough is soft, separate in little balls



Set your work area, roll the dough, and fill.



I like slicing a few eggs so that I can grab two slices per empanada along with a couple of olives.



After filling run your finger with warm water on the edge so the empanada is sealed.



Press carefully and cut the extra.



You can close them the way you want, but I listed here the instructions for my favorite, they just look so cute!



We also close some with just a simple folding edge. Like my Mom shares on the pictures below.



After they are all done we brush the top with egg yolk so they look more glittery and brown.



All ready to go to the oven!  We cook them for about 30 to 45 min depending on the size at 350°



And here they are all ready!, steamy and YUMMY!

A special thank to my Mom that had the patience to cook with me while I took pictures like a crazy woman lol


And what better way to enjoy them than with the in-laws and my Mom! Pisco Sour, a good glass of Red wine, Pebre (Chilean pico de Gallo), and salad, my favorite dinner!


Let me know if you have any questions!

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Wednesday 19th of September 2018

I’m so happy I found this recipe! My husband is Chilean and we live in China. So there’s no way we can find anything that’s even remotely similar to Chilean empanadas. I’ve tried improvising before but it didn’t work out so great. This recipe looks legit. Can’t wait to give it a try tomorro. Thanks so much!!!

Allison Burke

Tuesday 25th of November 2014

Hi Joy, How many Empanada's will this recipe make? I made Chilean Empanada's few years back and oh my was it so good! Looking forward to making this recipe for appetizers for Thanksgiving!

Thank you, Allison Burke


Sunday 19th of October 2014

Your empanadas look absolutely delicious, but I am surprised that your recipe does not have cumin.


Saturday 20th of September 2014

How many empanadas does this yield?


Thursday 1st of May 2014

Estas empanadas (o empanadillas como se diria en mi Puerto Rico) las puedo hacer fritas???