To Chileans, empanadas mostly mean empanadas al horno, which are frequently baked in a wood-burning oven. The classic versions are filled with seasoned minced (not ground) meat and onions and garnished with hard-cooked egg, olives and raisins. They can be made either in the half-moon shape that they usually take throughout Latin America and the Caribbean, or in a distinctively Chilean squared-off form made by folding all but the straight side of the semicircular turnover to make a package that is often four inches across. The dough is made with lard.
Provided by Florence Fabricant
Categories side dish
Time 1h
Yield 8 to 10 large empanadas
Number Of Ingredients 13
Steps:
- Melt lard in a 10- to 12-inch skillet. Add onion and sauté on medium until it barely starts to color. Add beef. Cook until ingredients are lightly browned. Add salt and pepper to taste, cumin, paprika and hot sauce. Set aside. Heat oven to 400 degrees.
- Roll dough as thin as possible. Cut 6-inch circles. Scraps can be re-rolled one time. Place some meat mixture on one half of each circle, leaving a 1/2-inch border around filling. Top with a slice of egg, some olive pieces and a few raisins. Brush egg on empty side of circle, fold dough over to make a half-circle and crimp edges. Traditional squared empanadas can be made by folding an inch or so of each of the pointed ends of the half-circle over to make straight sides, then folding up the rounded bottom to square off the empanada.
- Arrange empanadas on a baking sheet. Squared empanadas should be placed with folded side down. Bake 10 minutes. Turn empanadas over, bake 5 minutes longer, until lightly browned on both sides. Allow to cool briefly before serving.
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Priyosree Arradha
[email protected]I'm not sure what went wrong, but my empanadas turned out terrible. I will not be making this recipe again.
Testimony Archibong
[email protected]These empanadas were the worst thing I have ever eaten. I would rather eat cardboard.
Ali fayz
[email protected]I would not recommend this recipe to anyone. The empanadas were a huge disappointment.
holly catt
[email protected]These empanadas were a waste of time and ingredients. They were bland and the pastry was tough.
Abubakr Raja
[email protected]I followed the recipe exactly, but my empanadas didn't turn out as flaky as I would have liked.
papa islam
[email protected]The empanadas were a bit too dry for my taste, but the flavor was good.
ShadowWolf Pup
[email protected]I would have liked the filling to be a bit more flavorful, but overall these empanadas were good.
Cam James
[email protected]These empanadas were a bit bland for my taste, but they were still enjoyable.
Tofayel Ahammed
[email protected]I had some trouble getting the pastry to seal properly, but the empanadas still tasted great.
JJ D A NOOB
[email protected]The empanadas were a bit too greasy for my taste, but the filling was flavorful.
Girma Negewo
[email protected]These empanadas were easy to make and turned out delicious! I would definitely recommend this recipe.
Mikkielynn Scofield
[email protected]I followed the recipe exactly and the empanadas turned out great! I will definitely be making these again.
brian louis
[email protected]These empanadas were delicious! The pastry was perfect and the filling was flavorful and juicy.
Badar Khan
[email protected]I made these empanadas for my family and they were a huge success! Everyone loved them and they were gone in no time.
Zay
[email protected]The filling was flavorful and juicy, and the pastry was flaky and crispy. I will definitely be making these again.
Langeni exaud
[email protected]These empanadas were a hit at my last party! They were so easy to make and everyone loved them.