• Chilean empanadas

    4 votes
    Chilean empanadas
    Prep: 30 min Cook: 30 min Servings: 4
    by Arturo Féliz-Camilo
    183 recipes
    Some years ago I tried them and since then I've been a fan!


    • For the dough
    • 3 cups flour
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 1/3 cup pork lard (yes!)
    • ¾ cup warm milk
    • ¼ cup lukewarm water
    • For the meat
    • 1 lb ground meat (beef)
    • 2 lbs onion
    • 1 glass (8 oz.) white wine
    • 5 tablespoons vegetable oil
    • 4 Hard eggs
    • Olives
    • raisins
    • Cumin, orégano and black pepper to taste
    • Paprika
    • Salt.


    1. The dough
    2. Mix the flour and the baking powder. Add the melted lard, the milk and the water. Mix well until you make a soft non sticky mass. Let it rest for ½ hour, then divide in little ball portions to stretch easily.
    3. The meat
    4. Chop the onion, put in the pan and let it golden a bit, add the meat and let it cook a bit but not too much.
    5. In each disk (from the balls) add some fillomh, an olive, half an egg, some raisings and close.
    6. Sometimes is good to close with some water or battered egg (to assure it doesn't open)
    7. Pinch it a bit to assure the air flows in the oven. (make some small holes)
    8. Put them in the oven until the have a golden color. (20 to 30 minutes)

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    • Nollian
      Great recipe!
      • Arturo Féliz-Camilo
        Arturo Féliz-Camilo
        Thank you!!


      • ECK
        I have been looking for a Chilean empanadas recipe sice going to Jumbo Empanada in Toronto. I will be giving his a try!
        • Arturo Féliz-Camilo
          Arturo Féliz-Camilo
          Thanks! they are fantastic!

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