CHILEAN EMPANADA
My mother is from Chile and these have been a staple of our household for years. I have searched and searched and never seem to find the right one, so here is our family favorite. My mom likes to sprinkle sugar on hers. I prefer a little mustard to dip it in. We all have our own cravings. This recipe makes about a dozen large empanadas, depending on the size.
Provided by Alicia Moore Lutz
Categories World Cuisine Recipes Latin American South American Chilean
Time 1h10m
Yield 12
Number Of Ingredients 18
Steps:
- Melt the butter in a large skillet over medium heat; cook the onion, garlic, oregano, cumin, salt, and pepper in the melted butter until the onion is golden brown, 5 to 7 minutes. Add the ground pork and cook until completely browned, 7 to 10 minutes more; drain the fat from the skillet. Stir the eggs, raisins, and olives into the mixture. Whisk the water and cornstarch together in a small bowl; pour into the skillet and stir until the liquid thickens. Remove from heat and set aside.
- Whisk the milk and melted shortening together in a bowl until evenly blended. Stir the flour and salt together in a separate large bowl. Pour the wet mixture into the dry and whisk until well mixed into a dough. Set aside to rest for 10 minutes.
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the dough onto a lightly-floured board and roll to about 1/8-inch thick; cut into circles with a round cookie cutter or glass. Drop equal portions of the pork mixture into the center of each circle. Fold each circle in half and press edges with a fork to seal. Brush the tops of the empanadas with beaten egg.
- Bake in the preheated oven until golden brown, about 25 minutes.
Nutrition Facts : Calories 530.2 calories, Carbohydrate 54.2 g, Cholesterol 112.7 mg, Fat 27.9 g, Fiber 2.6 g, Protein 16.1 g, SaturatedFat 8.1 g, Sodium 653.3 mg, Sugar 10 g
CHILEAN-STYLE EMPANADAS DE PINO
Steps:
- Gather the dough ingredients.
- Sift the flour into a bowl and then stir in 1 teaspoon of the salt and all of the sugar.
- Mix the butter and shortening (or lard) into the flour mixture with a pastry cutter, or with two knives, until fairly well incorporated.
- Whisk the egg yolks with 1 cup of water.
- Stir in 1/2 cup of the water-egg mixture, a little bit at a time, until the dough starts to come together smoothly.
- Keep kneading the dough, adding more of the water-egg mixture as needed. A few tablespoons of extra water may be needed. The dough will become smooth, although somewhat soggy until it has thoroughly chilled.
- Cover the dough with plastic wrap and refrigerate for about 1 hour. The dough can also be kept in the fridge for up to two days. When ready to use, the dough should be soft and smooth, not elastic. When poking a hole in the dough with a finger, the indentation should remain. Reserve.
- Gather the filling ingredients.
- Heat the vegetable oil and butter in a skillet over medium-low heat.
- Add the chopped onions and cook, stirring frequently, until the onions are softened and fragrant.
- Add the garlic and cook for 1 minute more.
- Add the ground beef, cumin, chili powder, paprika, beef bouillon (dissolved in the hot water), and salt and pepper to taste.
- Cook the beef, stirring and crumbling the meat with a spatula, until well-browned.
- Add the flour and continue to cook for 2 to 3 minutes.
- Remove the skillet from the heat and stir the raisins and black olives into the beef mixture.
- Let the filling cool completely. The filling will keep up for up to two days in the refrigerator.
- Gather the ingredients.
- Preheat the oven to 350 F and grab a baking sheet.
- Separate the empanada dough into golf-ball-size pieces and roll into smooth balls.
- Let the dough balls rest for 5 minutes.
- Roll each ball of dough on a floured surface into a 6-inch circle of about 1/4-inch in thickness.
- Add 1 tablespoon of the beef filling and one slice of hardboiled egg into the middle of the circle.
- Brush the edges with water and fold the pastry in half over the filling to make a semi-circle. Seal the edges by pressing down with fingers.
- Brush the sealed edge lightly with water, then turn the edge toward the middle and press with fingers to seal.
- Mix the egg yolk with 2 tablespoons of milk and brush the empanadas with the mixture.
- Bake for 25 to 30 minutes or until golden brown.
Nutrition Facts : Calories 351 kcal, Carbohydrate 31 g, Cholesterol 110 mg, Fiber 2 g, Protein 13 g, SaturatedFat 7 g, Sodium 339 mg, Sugar 6 g, Fat 20 g, ServingSize 18 empanadas (18 servings), UnsaturatedFat 0 g
EMPANADAS
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
- In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
- Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.
- In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
- Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
- Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.
- For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)
EMPANADAS DE POLLO (EASY CHICKEN EMPANADAS)
Transform your leftover cooked chicken into these tasty empanadas. This delicious, crispy, and tender Mediterranean-inspired finger food is easy to make!
Provided by Fioa
Categories Main Dish Recipes Savory Pie Recipes Chicken Pie Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with cooking spray.
- Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 4 minutes. Add garlic and cook for 1 minute more. Mix in cooked chicken, salt, nutmeg, and black pepper; cook 1 minute more.
- Arrange pastry discs on a flat work surface. Dab a little water around the rims. Place a large tablespoonful of the chicken mixture in the center; fold pastry over and press with a fork to seal.
- Transfer empanadas to the prepared baking sheets. Brush with beaten egg.
- Bake in the preheated oven until golden, about 20 minutes.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 21 g, Cholesterol 29.3 mg, Fat 5.2 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 1.6 g, Sodium 398.5 mg, Sugar 0.3 g
CHILEAN EMPANADAS
Stuffed with a savory blend of ground beef, raisins and green olives, these cheesy Chilean Empanadas are sure to impress your guests.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 12 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g
EMPANADAS CHILENAS
Estas empanadas procedentes de la cocina chilena encantarán a todos ya que están rellenas de carne molida y queso además de otros exquisitos ingredientes.
Provided by My Food and Family
Categories Recetas de cena
Time 1h10m
Yield 12 porciones
Number Of Ingredients 12
Steps:
- Prepara la masa para empanadas según la receta, pero añádele 1/2 cdta. de páprika a la mezcla de harina antes de cortar la manteca; ponla a un lado.
- Cocina las cebollas revolviéndolas con el aderezo en una sartén mediana a fuego medio por 5 min. o hasta que estén tiernas. Agrega la carne, las uvas pasas, las aceitunas, el chile, el comino y la páprika restante; mezcla todo bien. Cocina la carne, revolviéndola, por 12 min. o hasta que se dore y se evapore casi todo el líquido. Deja que se enfríe por completo.
- Calienta el horno a 400°F. Forma 12 bolas con la masa, utilizando aproximadamente 2 cdas. de masa para cada una. Utilizando un rodillo forma un disco de 6 pulgs.con cada bola. Pon aproximadamente 1/4 taza de la mezcla de carne en el centro de cada disco. Usa un pincel para untar la mitad del huevo batido alrededor del borde de los discos; dóblalos por la mitad. Sella los bordes con un tenedor. Coloca las empanadas sobre una charola (bandeja) para hornear forrada con papel para hornear (parchment paper); barnízalas con el resto del huevo batido.
- Hornea las empanadas 15 min. o hasta que estén bien doradas.
Nutrition Facts : Calories 290, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BASIC EMPANADAS
These tasty and convenient Latin-American-style turnovers can be frozen for up to three months, individually wrapped in plastic and placed in resealable plastic bags. There's no need to thaw before baking, they can go right from the freezer to the oven.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 2h
Number Of Ingredients 13
Steps:
- Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
- Add onion and jalapenos; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.
- Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
- Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
- To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.
Nutrition Facts : Calories 565 g, Fat 24 g, Fiber 2 g, Protein 32 g
CHILEAN EMPANADAS
I grew up next to a woman from chile. She would make great empanadas!! This recipe is very close to hers! Very tasty and different! This is an easy recipe in that it uses refrigerated biscuits instead of a homemade dough.
Provided by Charmie777
Categories Savory Pies
Time 45m
Yield 20 empanadas
Number Of Ingredients 15
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.
Nutrition Facts : Calories 172, Fat 8.5, SaturatedFat 2.9, Cholesterol 22, Sodium 382.8, Carbohydrate 17.6, Fiber 0.5, Sugar 4.1, Protein 6.5
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