Crispy Chilean Empanadas with sauce

Beef • 50 min • Comfort

Easy and Crispy Chilean Beef Empanadas filled with seasoned beef, onions, olives, raisins, and egg, served with fresh homemade Pebre sauce for a hearty family meal.

• 2 tbsp oil
• 2 lb beef sirloin or top sirloin, finely chopped
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1 tsp salt
• Black pepper to taste
• 1/2 tsp cumin
• 1/2 cup water
• 1 large onion, finely diced
• 1 tbsp all-purpose flour

• 1/2 cup milk
• 1/2 cup warm water
• 2 tsp fine salt
• 1 lb all-purpose flour
• 2 egg yolks
• 3 oz melted vegetable shortening

• 20 black olives
• 40 raisins
• 2 hard-boiled eggs, quartered
• 1 egg, beaten for brushing

• 2 ripe tomatoes, finely diced
• 1/4 onion, finely chopped
• 1 garlic clove, minced
• 2 tbsp fresh coriander, chopped
• 1 small green chili pepper, finely chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt to taste

1. Prepare the beef filling

Heat the oil in a large skillet over medium-high heat. Add the beef and cook for 3 minutes without stirring. Turn and brown for another 3 minutes.

2. Season the meat

Add the paprika, oregano, salt, pepper, and cumin. Stir well.

3. Add the onion

Add the onion and water. Reduce the heat and simmer for 30 minutes.

4. Thicken the filling

Add the flour and stir well until the mixture thickens slightly. Taste and adjust the seasoning if needed. Let the filling cool completely

5. Prepare the dough liquid

In a small bowl, combine the milk, warm water, and salt. Stir until the salt dissolves completely.

6. Make the dough

In a large bowl, combine the flour and egg yolks. Add the melted shortening and mix until crumbly. Gradually add the milk mixture and knead for about 10 minutes until soft and elastic.

7. Divide the dough

Preheat the oven to 350°F. Divide the dough into 10 portions and cover with a clean towel.

8. Roll and fill

Roll each portion into a thin 8-inch circle. Add 2 tbsp of beef filling, 1 quarter of hard-boiled egg, 1 to 2 olives, and a few raisins.

9. Seal the empanadas

Brush the edges with a little water or milk. Fold and seal tightly, removing as much air as possible. Brush with beaten egg.

10. Bake

Place the empanadas on a baking sheet and bake for 30 to 35 minutes until golden brown.

11. Prepare the pebre sauce

Combine the tomatoes, onion, garlic, coriander, chili pepper, olive oil, lemon juice, and salt in a bowl. Let the sauce rest for 10 minutes before serving.

12. Serve

Serve the empanadas warm with pebre sauce on the side.

· Prep Time: 30 minutes
· Cook Time: 20 minutes
· Total Time: 50 minutes

· Large skillet
· Large mixing bowl
· Rolling pin
· Baking sheet
· Knife & cutting board
· Pastry brush

· Ground beef can be used instead of chopped beef for a simpler version.
· Raisins are traditional but can be omitted if preferred.
· Green olives can replace black olives.
· Pebre sauce tastes even better after resting for a few minutes.
· Store extra dough wrapped in the refrigerator for up to 2 days.

· Refrigerator: Up to 4 days.
· Freezer: Up to 2 months.
· Reheat: Warm in the oven at 350°F for 10 minutes.

• Traditional Chilean comfort food
• Rich and savoury filling
• Perfect for parties and family meals
• Golden flaky crust
• Delicious with fresh Pebre sauce

You may also enjoy our Pabellon Bowl with sauce, try the Beginner’s Teriyaki Chicken , or go for a Canadian Sheperd’s Pie.