Chilean Empanada

I was so excited to find this recipe. I lived in Chile for a year and have been craving empanadas ever since. These weren’t as good as those I had in Chile but pretty close. Since other reviewers were saying the dough was too dry I only added 4 1/4 cups flour and used 2 sticks of butter instead of shortening and the dough was not dry at all and was very easy to work with. I put the dough in the fridge while I made the filling then took it out and rolled it.

Excellent empanadas! I have never eaten Chilean empanadas besides this ones, but the dough of this empanada was very similar to the ones I have eaten in Argentina. My filling was a bit different: bell pepper onion, ground turkey (instead of beef ) with the rest of the spices. The empanadas turned out excellent! It can be used as a great base for other meat empanadas!

Excellent filling recipe!! I didn’t include the raisins (personal presence). I used a roll-out, prepared pie crust instead of making the dough from scratch and it turned out perfect! I suggest making them a bit larger than a cup or cookie cutter will give you. Chilean husband says it reminds him of home.

My husband lived in Chile for 2 years and has eaten a lot of “authentic” (for lack of a better word) empanadas. We liked these, but next time we’ll go a little lighter on the raisins.

Ingredients:

1 tablespoon butter
1 large onion, chopped.

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