Main course
Chilean Empanada
These Chilean empanadas are savory hand pies, generously filled with a rich mix of ground pork and onions. They're seasoned with oregano and cumin, then brightened with the unexpected additions of raisins, briny olives, and creamy hard-cooked eggs. The filling is cooked until deeply browned, creating a robust base for these contrasting flavors. Encased in a simple, shortening-based dough, these substantial pastries bake up golden and ready for a meal.
Method
6 steps · 35 min total
- 01
Cook Pork Filling
Melt 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. - 02
Finish and Thicken Filling
Fold the raisins, olives, and hard-cooked eggs into the cooked pork. Pour in 1 cup water, stirring continuously until the liquid thickens slightly. Remove the skillet from the heat and set the filling aside to cool.
