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Recipe: Empanadas Chilenas

This is a recipe my Mom has made, specially in September (Chilean independence’s day) ever since I can remember, I LOVE empanadas!

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 now I’m sharing our recipe with all of you, we did all the conversions and replaced the ingredients to cook them in California. So get your ingredients together because this is not just fun, is SOOO YUMMY!

recipe empanadas

INGREDIENTS:

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

FILLING: Start getting ready by boiling the eggs, and chopping the onions
chilean recipe

Cook the ground beef with olive oil, garlic, salt, paprika, pepper and oregano at slow temperature. Once it’s completely cook, 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.
chilean empanada

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

comida chilena
CRUST:
Melt the shortening at low temperature

homedade empanadas

On the mixer pour the flour, salt, eggs, water and melted crisco

recetas chilenas

Mix until dough is soft, separate in little balls

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Set you work area, roll the dough and fill.

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

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Press carefully and cut the extra.

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

[ Click  image to enlarge ]

We also close some with just folding the edges

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

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

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

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So what better way to enjoy them then with the in-laws and my Mom! Pisco Sour, a good glass of Red wine, pebre and salad, my perfect dinner <3

familia poodle

Let me know if you have any questions!

Joy



About Joy

Joy Kelley is a Chilean Designer & lettering Artist. Mom to 3 little boys. Crafter. Pattern lover. Color obsessed. Lemon pie dependent. And the hand behind the HowJoyful Studio & HowJoyful Shop

32 replies
  1. Veronica
    Veronica says:

    Hi Joy,

    I was looking for a recipe for Chilean empanadas and the one posted here seems to be so rich and look so delicious I’ll be sure to try soon.

    Thanks for a beautiful step-by-step orientation, loved to read your story.

    Congratularions on your wedding and best wishes, always.

    Veronica
    Florida

  2. Drea
    Drea says:

    These look just like the one my Mimi used to make! I am stealing your recipe. I’m going to impress the fam at the next gathering. Thank you for an amazing tutorial!

  3. kai
    kai says:

    This looks delicious!!! my mum and I are going to try making your empanadas! thank you for posting!

  4. ric la
    ric la says:

    We going to eat the Empanadas with any kind of sauce or dipping or eat them just like that .

    • Joy
      Joy says:

      Most people like to eat them just like that, I like to eat them with “pebre” witch is like a salsa, almost like Pico de gallo =]

      • Roxanna Anderson
        Roxanna Anderson says:

        Do you have a pebre recipe to share? If so, I would love to have it.

        Thanks so much!

  5. Gayloyd
    Gayloyd says:

    Have I missed something? Are there no raisins in your recipe. Your tutorial is excellent. I have never been able to get the edges turned as nicely. Will be preparing tomorrow, but with some raisins.

    • Joy
      Joy says:

      I totally forgot that some pople like adding raisins, in my family no one likes them so we totally avoid them. And actually in years I have have only faced a few raisins in the Empanadas I’ve bought in Chile, and when that happens I always just toss them away hehe

  6. Mattea
    Mattea says:

    Do these do well in the freezer? I was imagining making them ahead of time, not baking them, and pulling them out when we want some or to bring to a potluck (mix things up without a casserole)

    • Joy
      Joy says:

      Hi Mattea, I am unsure of how they do in the freezer, just because the only ones I’ve ever freeze are the ones filled with cheese, usually I never make enough of this, so we eat them all!! Sorry I can’t be of more help =[

    • Roxanna Anderson
      Roxanna Anderson says:

      Hello, I hope you find this reply. My mom is from Bolivia and my dad is from Chile. My mom taught me how to store and keep as they take work to do. If you want to freeze them, place on a parchment lined cookie sheet in the freezer long enough form them to keep their shape. She then puts pairs in baggies and then stores them frozen until ready to bake and serve. I use my FoodSaver.That way they stay moist. And oh yes, they are just as yummy that way. ;)

      I just baked my last two. I made them about 7 months ago.( maybe even longer) I cant remember. Anyhow, still fresh and yummy!

      I can’t wait to try these Chilean empanandas. I have been looking for a good recipe. My routine when I land in Santiago, Chile, find the nearest empanada stand to hold me until I get to my destination., lol!

  7. Nicole
    Nicole says:

    Hi Joy,
    Thank you soooo much for the Chilean empanada recipe. I was looking for an authentic recipe and found your great site!!!! I made them today and they turned out great!!!
    Do you make the fried cheese empanadas? I love the cheese ones too!!!

    Nicole

    • Joy
      Joy says:

      Hi nicole, yes the fried cheese empanadas are one of my favorites ever! I also love to add some ham and oregano for a different flavor, you should try them too =]
      XO

  8. Oscar
    Oscar says:

    Hi Joy, muy buena tu presentacion mi esposa esta haciendo empanadas y le quedan riquisimas !!!! pero UFFFF siempre hay un pero, las puntas le quedan duras cual seria el secreto para que queden mas blandas? si lo hay o una formula la compartirias conmigo? de antemano mil gracias y God bless

    Oscar

  9. carmen
    carmen says:

    I STARTED LOOKING FOR AN EASIER WAY TO MAKE THE DOUGH FOR EMPANADAS. I HAVE BEEN MAKING EMPANADAS FOR MORE THAN FOURTY YEARS.MY KIDS LOVE THEM. I MUST SAY MY EMPANADAS ARE VERY GOOD BUT THE DOUGH IS VERY HARD TO MAKE. I AM CHILEAN,HAVE LIVED IN NORTH CAROLINA FOR MANY YEARS.I AM ALSO A DESIGNER ,OF FLOWERS I OWN CARMEN’S FLOWER BOUTIQUE IN PINEHURST. THANK YOU SO MUCH FOR THE RECEPE I WILL MAKE IT BEFORE THE NEW YEARS.

  10. Cata D.
    Cata D. says:

    I can’t wait to try this recipe. My chileno husband and 1/2 chilena daughter have been asking me to make empanadas forever, although we can find them in Washington, DC. I suspected the dough had Crisco – I was hoping there was another way. Any other fat that would work?

    • Joy
      Joy says:

      Hi Cata!

      I found a natural fat at a Mexican supermarket not so long a go, so I would definitely recommend you to check markets that have central or south-american products =]

  11. Solange
    Solange says:

    Que deliciosas se ven tus empanadas!. Un dia de estos las hare. Estas me traen recuerdos de Chile, familia, amigos, pisco sours, fondas….
    Feliz Navidad y un 2014 expectacular para ti y familia.

  12. Bill
    Bill says:

    I’m with you on the raisins, but, come on, you’ve got to have them! :-)

    I noticed the way you close them is different from the traditional fold on sides and top. Do some Chilean people do them this way?

    Going to give this a shot. I miss having empanadas. Thanks.

  13. Idalys
    Idalys says:

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

  14. Zoe
    Zoe says:

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

  15. Allison Burke
    Allison Burke says:

    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

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