CHILEAN MEAT PIE
This is a variation of Chilean empanadas that I made to simplify my husband's favorite recipe from his home country. The meat filling is a harmonious mix of beef, raisins, and olives that will make your tongue tingle when you take your first bite. And don't be surprised when you've eaten more of the pie than you had planned.
Provided by Regan Vogt Penning
Categories World Cuisine Recipes Latin American South American Chilean
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil in a skillet over medium heat; fry onions until transparent, about 5 minutes. Add ground beef, paprika, and 1 1/2 teaspoons sugar. Cook and stir until beef is browned, about 5 minutes more.
- Dissolve bouillon cube in hot water; stir into beef mixture. Add oregano, salt, and pepper. Simmer over low heat until flavors combine, 5 to 10 minutes. Stir in olives and raisins; remove from heat and let cool.
- Preheat oven to 400 degrees F (200 degrees C).
- Sift flour, 1 teaspoon salt, and 1 pinch sugar together in a bowl. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, mixing until dough sticks together. Shape dough into 2 equal balls. Roll out crusts to fit a 9-inch pie pan. Place bottom crust in pie pan.
- Spoon filling into pie crust; use a slotted spoon to avoid transferring oil. Pour in beaten eggs; cover with top crust. Pinch edges together; cut 4 slits in the top for vents.
- Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until golden, 35 to 40 minutes more.
Nutrition Facts : Calories 714.2 calories, Carbohydrate 53.5 g, Cholesterol 140.3 mg, Fat 46.7 g, Fiber 4.2 g, Protein 21.9 g, SaturatedFat 12 g, Sodium 849.7 mg, Sugar 13.1 g
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Chanuka Nuwan
[email protected]This pie is a bit too spicy for my taste. Next time I'll use less chili powder.
zahid Meerani
[email protected]I'm allergic to eggs, so I used a vegan egg substitute in the crust. It worked perfectly!
911-BABA
[email protected]This is a great recipe for a special occasion. It's sure to impress your guests.
Jishan Mirza
[email protected]I used a store-bought pie crust to save time. The pie still turned out delicious.
Justice Andrew
[email protected]I substituted ground turkey for the beef and chicken and it turned out great. This is a very versatile recipe.
Lalu Yadav
[email protected]This pie is a bit time-consuming to make, but it's worth it. The flavor is incredible.
Sora the dora yaya
[email protected]I've made this recipe several times and it always turns out perfectly. It's a keeper!
James Camacho
[email protected]This is the best meat pie I've ever had. The filling was so delicious and the crust was so flaky.
Mia Wells
[email protected]I'm from Chile and this recipe is very authentic. It brought back memories of my childhood.
Meme Fan
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it!
deepen karki
[email protected]The combination of beef, chicken, and pork in this pie was perfect. It was so flavorful and juicy.
Scholars High
[email protected]I love how easy this recipe was to follow. Even though I'm not a very experienced cook, I was able to make this dish without any problems.
Marquez
[email protected]This Chilean meat pie was a hit with my family! The flavors were amazing and the crust was perfectly flaky. I will definitely be making this again.