Main course
Chilean Empanada
Chilean empanadas are savory pastries filled with a mix of ground pork, onions, spices, and a unique combination of raisins, olives, and hard-cooked eggs. The filling is cooked until deeply browned, creating a rich base for the sweet and briny additions. Encased in a simple, shortening-based dough, these hand pies bake up golden and ready to eat.
35 minServes 4
Method
6 steps · 35 min total
- 01
Cook the Filling
Start by melting 1 tablespoon butter in a large skillet over medium heat. Add the onion, garlic, oregano, cumin, salt, and pepper, stirring often until the onion turns golden brown, about 5 to 7 minutes. Stir in the ground pork, breaking it up as it cooks, until it's completely browned and crumbly, which should take another 7 to 10 minutes. Drain any excess fat from the skillet, then fold in the raisins, olives, and hard-cooked eggs. - 02
Thicken the Filling
In a small bowl, whisk 1 cup water. Pour this into the skillet with the pork filling, stirring continuously until the liquid thickens. Take the skillet off the heat and set the filling aside to cool slightly.
