Best Chilean Empanadas Recipes

CHILEAN EMPANADAS

Steps:

• Heat oil in heavy skillet over medium heat.
• Add beef, bell pepper and garlic.
• Cook until beef loses its pink color and vegetables begin to soften, about 6 minutes.
• Add raisins and next 6 ingredients and cook until mixture is thick, about 5 minutes.
• Season to taste with salt and pepper.
• Mix in cheese and cilantro.
• Preheat oven to 375º.
• Roll out one biscuit on lightly floured surface to 4-inch circle.
• Brush half the dough with egg wash.
• Place 1 rounded tablespoon filling on dough.
• Fold over to crate half circle; press edges to seal.
• Using fork, crimp edges.
• Place on large baking sheet.
• Brush with egg wash.
• Bake until golden brown, about 12 minutes.

CILANTRO SAUCE FOR CHILEAN EMPANADAS

Steps:

• Chop cilantro and green onions.
• Mince garlic.
• Put chopped cilantro, green onions and minced garlic in a bowl.
• Add oil and lemon juice.
• Pour hot water over all to cover. (like the consistency of thick soup).
• Add hot sauce to taste.
• Add more lemon juice to taste if needed.
• Let sit for about 5 minutes to soften vegetables.

EMPANADAS CHILEAN

Steps:

• 1. Prepare empanada dough and chill.
• 2. Cook the onions and garlic in the vegetable oil and butter until softened. Add the ground beef, cumin, chile powder, paprika, beef bouillon, and salt and pepper to taste.
• 3. Cook the beef, stirring and crumbling the meat, until browned. Add the flour and continue to cook for 5 or 10 minutes more.
• 4. Remove the meat mixture and let cool. The beef mixture will keep up to 2 days in the refrigerator.
• 5. Shape the empanadas: Separate the dough into golf ball size pieces, and roll into smooth balls. Let rest for 5 minutes. On a floured surface, roll each ball of dough into a 6 inch diameter circle, about 1/4 inch thick. Add 1 tablespoon of the beef filling, a few raisins and some chopped olives, and a slice of hard boiled egg to the middle of the circle.
• 6. Brush the edges with water and fold the pastry in half over the filling, to make a semi-circle.
• 7. Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.
• 8. Mix the egg yolk with 2 tablespoons milk, and brush the empanadas with the mixture.
• Bake at 350 for 25-30 minutes, or until golden brown.

CHILEAN BEEF AND OLIVE EMPANADAS

Steps:

• Preheat oven to 400°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef other into crumbles; do not drain. Stir in hard-boiled eggs, olives and spices; heat through. Remove from the heat., Brush beaten egg over edges of dough circles. Place 3 tablespoons filling on 1 side. Fold dough over filling. Crimp edges and press to seal. Place on parchment-lined baking sheets. Brush tops with remaining beaten egg. Refrigerate for 15 minutes., Bake until golden brown, 20-25 minutes; serve warm with salsa, if desired.

CHILEAN EMPANADAS

Steps:

• Prepare Empanada Dough as directed, adding 1/2 tsp. paprika to flour mixture before cutting in lard; set aside.
• Cook and stir onions in dressing in medium skillet on medium heat 5 min. or until onions are tender. Add meat, raisins, olives, peppers, cumin and remaining paprika; mix well. Cook and stir 12 min. or until meat is browned and most the liquid is cooked off. Cool completely.
• Heat oven to 400°F. Shape dough into 12 balls, using about 2 Tbsp. for each. Flatten each to 6-inch round. Add cheese and hard-cooked egg to meat mixture; mix well. Spoon about 1/4 cup onto center of each round. Brush edges evenly with half the beaten egg; fold in half. Seal edges with fork. Place on parchment-covered baking sheet. Brush with remaining beaten egg.
• Bake 15 min. or until golden brown.

VEGETARIAN CHILEAN EMPANADAS

Steps:

• Preheat oven to 375. In a large skillet, sauté the onions and peppers in the oil on medium-low for 2 minutes or until the onions soften, and add the garlic and fry another minute. Add the mushrooms and spices, and continue to fry until mushrooms soften 2-3 minutes.
• While this is cooking, pulse the olives and beans in a processor to the consistency of finely ground meat, and add to the mixture. Add the lentils and raisins. Add a little flour, as needed to absorb the moisture released by the mushrooms, and finish off with the vinegar, cheese and cilantro. Turn off heat.
• Roll out the biscuits into thin rounds, top with a rounded tablespoon of the mixture, moisten the edges with egg, fold over and press the edges together with a fork, and brush the tops again with egg. Bake for 15-20 minutes until golden brown.

OVEN EMPANADAS WITH SHRIMP AND CHEESE (CHILEAN RECIPE) RECIPE - (4.7/5)

Steps:

• Make the filling Make a medium white sauce, as following: Microwaves White sauce 1 cup of whole milk 1 spoonful of butter 1 spoonful and half of flour salt and pepper In a pitcher pyrex place the butter by 30 seg. in high (100%), add the flour and mix well as a cream, Incorporated the milk stirring well, add the salt and pepper(remember we will add cheese) Cook by 3 minutes in 50% until be thicken. Add the grated cheese, the mozarella and the shrimps stir well and heat at microwaves by 1 minute at 100%. Stir and place by 1 minute more at microwaves to 100%.until the cheese is dissolved. Let chill by a while. . For the empanadas you can make use a shape like the picture or a cut roll to make them. The dough Method Join the flour , salt and baking powder,and add the butter or margarine, making crumbles. Add the hot milk slowly and made the dough, wrap in a kitchen towel and set aside by 30 minutes. Make a roll with dough and cut in 12 pieces . With a roll pin extend the dough and with a plate or a shape, make the empanadas. Filling with the seafood and cheese mix.(about one tablespoon by empanada) And double the borders. Brush the borders with white egg to seal the edges . Reserve the empanadas in a oven tray. Brush the empanadas with a mix of yolk and water. Preheat the oven about 180° C and bake the empanadas about 25 a 30 minutes or when are little brown and golden. Serve wam.

SPICY CHILEAN EMPANADAS

Steps:

• Sauté onions, add meat, peppers, spices then add herbs. If meat is too dry add white wine Set aside to cool , do not drain the meat too much , keep moist. Make the pastry, let sit 1/2 hour, separate into 30 small or 15 large balls. Roll out into rounds, cut with bowl, fill with meat filling, top with kalamata olive,raisins, and hard boiled egg according to taste. Seal pastries brush with beaten egg. Bake in 375 oven for 20-30 min depending on size.