Traditional Chilean baked empanadas filled with seasoned ground beef, onions, hard-boiled eggs, olives, and raisins. The pastry is tender and flaky, baked golden brown, creating Chile's most beloved handheld meal for celebrations and everyday enjoyment.
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16 items
Make dough by combining flour and salt in large bowl, then cut in cold butter cubes until mixture resembles coarse crumbs
Add warm water gradually and mix until dough comes together into cohesive ball
dough briefly on floured surface until smooth, then wrap in plastic and refrigerate for 30 minutes
Heat oil in large pan over medium heat and sauté onions until very soft and golden, about 15 minutes
Add ground beef to onions and cook, breaking up meat, until browned
Add cumin, paprika, oregano, salt, and black pepper to beef mixture and stir well
Remove filling from heat and let cool to room temperature
Preheat oven to 200°C (400°F)
Roll out dough on floured surface to 3mm thickness and cut into 15cm circles using bowl or cutter
Place 2-3 tablespoons cooled beef filling on one half of each circle, leaving 1cm border
Top each with piece of hard-boiled egg, 1-2 olives, and few raisins
Fold dough over filling to create half-moon shape and seal edges by pressing with fork or making repulgue folds
Place empanadas on parchment-lined baking sheet and brush tops with egg wash
Bake empanadas for 25-30 minutes until golden brown
