Chilean Empanada
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 browne
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 15 min
- Cook
- 42 min
- Total
- 1 hr 7 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
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. 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.
Ingredients
- Butter15 ml
- Onion1
- Garlic4.9 ml
- Oregano4.9 ml
- Cumin4.9 ml
- Salt2½ ml
- Black pepper2½ ml
- Pork454 g
- Raisins237 ml
- Black Olives237 ml
- Egg3
- Water237 ml
- Vegetable Shortening237 ml
- Wheat flour1.2 l
- Salt9.9 ml
- Egg2
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
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.
17 minStep 2
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 3
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.
10 minStep 4
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Step 5
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.
Step 6
Bake in the preheated oven until golden brown, about 25 minutes.
25 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
pork → mushroom
Chopped mushrooms plus a splash of soy. Different dish, same comfort.
egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish)
Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Chilean Empanada take?
1 hr 7 min all in — 15 min prep, 42 min cook, 10 min rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Eggs, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Baking tray, Frying pan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at ½ tsp.
What can I use instead?
butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing. pork → mushroom. Chopped mushrooms plus a splash of soy. Different dish, same comfort. egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish). Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.