Best 8 Empanada De Chile Recipes

CHILEAN BEEF EMPANADAS DE PINO

Steps:

• For the Pino, always prepare it the day before, In a large saucepan, heat the oil and fry the meat until lightly browned about 8 minutes. Add the paprika, salt, pepper, and cumin, and saute for a few minutes. Add the broth and simmer for 30 minutes over low heat. Add the onion, mix well, and cook over medium heat until the onion is tender, about 30 minutes. Add the flour and stir well and adjust the seasoning if necessary. Cook two more minutes. Cool and refrigerate.
• instruction-step-3″>3. Preheat the oven to 350F or 180C. Bake for 30-35 minutes until golden. 4. Ser

CHILEAN EMPANADA

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.

CHILEAN-STYLE CHEESE EMPANADAS (FRITAS DE QUESO)

Steps:

• Gather the ingredients.
• In a large bowl, whisk together the flour, salt, baking powder, baking soda, and sugar.
• Gently mix the vegetable shortening into the flour.
• Place the milk and water in a saucepan and heat until almost boiling.
• Stir the hot liquid into the flour mixture. Add more water (1 tablespoon at a time) if the mixture seems too dry and crumbly, or add more flour if the mixture is too wet and sticky.
• Knead dough gently until well mixed and homogenous.
• Divide dough into 16 portions, and roll each piece into a ball. Let the dough rest for 5 minutes.
• Grate or finely chop cheese.
• Roll each ball of dough into a 6- to 7-inch circle.
• Place 1 ounce of cheese in the center of each dough circle.
• Fold the dough in half over the cheese to form a semicircle.
• Press down firmly along edges to seal.
• Roll the edge inward over itself and press down again to seal.
• Crimp edge decoratively with a fork, pressing to seal.
• In a deep-sided skillet, pot, or deep-fat fryer, heat several inches of vegetable oil to 350 F. Fry empanadas in batches, turning at least once, until golden brown.
• Drain empanadas on paper towels.
• Empanadas can be kept warm in a 200 F oven for up to 1 hour before serving. Serve warm.

EMPANADAS DE QUESO CON RAJAS (POBLANO CHILE AND CHEESE EMPANADAS)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place poblano directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
• Place 1 1/2 tablespoons Manchego cheese onto each empanada disc. Top each with 1/2 tablespoon poblano peppers. Fold dough over on top of filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together. Place empanadas on the prepared baking sheet and brush with beaten egg.
• Bake in the preheated oven until golden brown, 24 to 26 minutes.

EMPANADA DE CHILE

Steps:

• Pre heat Oven to 180c.
• Making the dough.
• On a clean bench combine flour, baking powder and salt, make a well in the centre, add butter and milk. Gradually mixing together until a dough forms, knead for a couple of minutes. At this stage if too dry add some more milk, if too wet add some more flour, until a nice dough consistency.
• Lightly dust with some flour and then place a tea towel over your dough and let it rest.
• Making the filling.
• In a saucepan heat your oil up on a medium heat, sautee off the diced onions until translucent, add your garlic and then your mince meat. Break up the mince just like you would for a bolognaise sauce, add your seasoning, salt and pepper, then your cummin and paprika. Cook and simmer for about 5-10 minutes. Turn off and let it cool.
• Assembling.
• Portion a piece of dough into a ball to about 200g, then roll it out using a rolling pin and some flour on a bench to a size of about your hand.
• Place about 3 tbspn of cold mince in the centre, add a quarter of a boiled egg a couple of pieces of olives and a pinch of sultanas.
• Brush a bit of egg wash on half the dough and fold the dough over like a pastie. Then twist and fold the edges together.
• Place on a oiled tray and baste with some egg wash.
• Bake for about 15-25 minutes, or until golden brown.
• Then Enjoy one of Chile's most popular dishes.

CHILEAN BEEF AND OLIVE EMPANADAS

Steps:

• Preheat oven to 400°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef other into crumbles; do not drain. Stir in hard-boiled eggs, olives and spices; heat through. Remove from the heat., Brush beaten egg over edges of dough circles. Place 3 tablespoons filling on 1 side. Fold dough over filling. Crimp edges and press to seal. Place on parchment-lined baking sheets. Brush tops with remaining beaten egg. Refrigerate for 15 minutes., Bake until golden brown, 20-25 minutes; serve warm with salsa, if desired.

GREEN CHILE CHICKEN AND QUESO EMPANADAS

Steps:

• Bring a pot of water to a boil; add the tomatillos, jalapeno, onion, and garlic. Simmer for 10 to 15 minutes until the tomatillos are soft. Drain and cool slightly. Combine the tomatillos, jalapeno, onion, garlic, cilantro, and lime juice in a blender. Add 1/4 cup of water and process to a coarse puree; season with a generous pinch of salt. You should have about 3 cups of this salsa verde.
• Combine the shredded chicken and queso fresco in a large mixing bowl. Pour in 1 1/2cups of the salsa verde and fold the ingredients together to moisten. Use as a filling for empanadas. Serve the remaining salsa verde on the side.
• In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
• Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
• Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
• Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.

CHILEAN EMPANADAS

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.