Chilean · Beef
Empanadas Chilenas
Traditional Chilean baked empanadas filled with seasoned beef, onions, raisins, olives, and hard-boiled egg. These golden pastries are the national dish of Chile and are especially popular during independence day celebrations.
The Method
Instructions
Alright, let's start with the filling. Grab a large pan and heat up some oil over a medium heat. Once the oil is hot, toss in the onions and let them cook slowly. You want them to get really soft and start to caramelize, which usually takes about 15 minutes . Stir them now and then, so they don't stick and burn, but let them get that lovely golden color and sweet flavor that makes the filling so tasty.
Next, add the minced beef (or pork if you prefer) to the pan. Keep cooking it, stirring occasionally, until it's nicely browned all over. This step adds so much depth to the flavor, so don't rush it! Once the meat is cooked through, it's time to season. Sprinkle in some cumin, paprika, oregano, salt, and pepper. These spices bring a warm, comforting vibe to the filling that you'll love.
Now, stir in the raisins and olives. Let everything cook together for another 5 minutes. This helps the flavors meld beautifully and softens the raisins just a bit, adding a sweet contrast to the savory meat mixture. Once that's done, take the pan off the heat and let the filling cool completely. It's important that the mixture is quite dry, not saucy, so your empanadas don't get soggy.
While the filling cools down, let's get to the dough. In a big bowl, mix together the flour, salt, and baking powder. Then, grab some cold butter and rub it into the flour mixture with your fingertips until the texture looks like breadcrumbs. This step gives the dough a lovely crumbly texture that bakes up beautifully flaky.
Next, add just enough warm water to bring the dough together into a soft ball. You want it pliable but not sticky. Give it a quick knead on a lightly floured surface, just enough to make it smooth and elastic, then wrap it up and let it rest for about 30 minutes . This resting time helps relax the gluten and makes rolling out so much easier.
When you're ready to bake, preheat your oven to 200C/180C fan/gas 6 . While it warms up, divide your rested dough into 12 equal pieces. Roll each piece out into a circle about 15cm across,think about the size of a small saucer. Spoon a generous amount of your cooled filling right into the center of each circle. Then, add a small piece of boiled egg and a few raisins on top for that classic touch.
Brush the edges of the dough circles with egg wash,this helps the empanadas seal up nicely and gives them that beautiful golden shine. Fold each circle over the filling to create a half moon shape. Press the edges together, then crimp them by folding or pinching to seal everything inside snugly. Place the empanadas on a baking tray lined with parchment paper, brush the tops with more egg wash for that irresistible golden finish.
Pop the tray into your hot oven and bake your empanadas for about 25 to 30 minutes . Keep an eye on them as the time goes by; you want them to come out golden and crisp, with that amazing flaky crust. Once baked, let them cool just a bit before digging in,it's worth the wait, promise!
Next, add the minced beef (or pork if you prefer) to the pan. Keep cooking it, stirring occasionally, until it's nicely browned all over. This step adds so much depth to the flavor, so don't rush it! Once the meat is cooked through, it's time to season. Sprinkle in some cumin, paprika, oregano, salt, and pepper. These spices bring a warm, comforting vibe to the filling that you'll love.
Now, stir in the raisins and olives. Let everything cook together for another 5 minutes. This helps the flavors meld beautifully and softens the raisins just a bit, adding a sweet contrast to the savory meat mixture. Once that's done, take the pan off the heat and let the filling cool completely. It's important that the mixture is quite dry, not saucy, so your empanadas don't get soggy.
While the filling cools down, let's get to the dough. In a big bowl, mix together the flour, salt, and baking powder. Then, grab some cold butter and rub it into the flour mixture with your fingertips until the texture looks like breadcrumbs. This step gives the dough a lovely crumbly texture that bakes up beautifully flaky.
Next, add just enough warm water to bring the dough together into a soft ball. You want it pliable but not sticky. Give it a quick knead on a lightly floured surface, just enough to make it smooth and elastic, then wrap it up and let it rest for about 30 minutes . This resting time helps relax the gluten and makes rolling out so much easier.
When you're ready to bake, preheat your oven to 200C/180C fan/gas 6 . While it warms up, divide your rested dough into 12 equal pieces. Roll each piece out into a circle about 15cm across,think about the size of a small saucer. Spoon a generous amount of your cooled filling right into the center of each circle. Then, add a small piece of boiled egg and a few raisins on top for that classic touch.
Brush the edges of the dough circles with egg wash,this helps the empanadas seal up nicely and gives them that beautiful golden shine. Fold each circle over the filling to create a half moon shape. Press the edges together, then crimp them by folding or pinching to seal everything inside snugly. Place the empanadas on a baking tray lined with parchment paper, brush the tops with more egg wash for that irresistible golden finish.
Pop the tray into your hot oven and bake your empanadas for about 25 to 30 minutes . Keep an eye on them as the time goes by; you want them to come out golden and crisp, with that amazing flaky crust. Once baked, let them cool just a bit before digging in,it's worth the wait, promise!
Pairs Well With
