These traditional Chilean empanadas feature a rich, slow-simmered beef picadillo filling studded with sweet raisins, salty olives, and toasted almonds. The meat is finely chopped and seasoned with cumin, oregano, and ground chile for a complex, hearty flavor profile that balances savory and sweet notes. Encased in a tender, homemade pastry crust and fried until golden and crisp, these empanadas offer a delightful textural contrast between the flaky exterior and the moist, aromatic filling. A dusting of sugar adds a subtle touch typical of the region. Perfect for family gatherings, holiday celebrations, or a comforting weekend meal, these empanadas bring authentic Latin-American home-style cooking to your table.
Great Grandma Silva’S Chilean Empanadas
Description
These traditional Chilean empanadas feature a rich, slow-simmered beef picadillo filling studded with sweet raisins, salty olives, and toasted almonds. The meat is finely chopped and seasoned with cumin, oregano, and ground chile for a complex, hearty flavor profile that balances savory and sweet notes. Encased in a tender, homemade pastry crust and fried until golden and crisp, these empanadas offer a delightful textural contrast between the flaky exterior and the moist, aromatic filling. A dusting of sugar adds a subtle touch typical of the region, making them perfect for family gatherings or a comforting weekend meal.Ingredients
Directions
-
Cut the meat into 6 pieces and place in a heavy pot.
-
Cover with cold water and add the garlic clove, whole onion, and carrot.
-
Simmer gently for 2 hours until the meat is tender.
-
Turn off heat and let the meat cool in the broth until warm to the touch.
-
Reserve the broth.
-
Chop the meat very finely using a sharp knife or a food processor (do not over-process).
-
Warm the sherry in a small saucepan, add the raisins, and let steep while prepping other ingredients.
-
Heat olive oil in a large skillet and saute the minced onion until softened.
-
Stir in oregano and crushed cumin and saute for 1 minute.
-
Add the chopped beef, ground chile, and salt.
-
Cook for 15 minutes, adding enough reserved broth to make the mixture moist but not soggy.
-
Remove from heat and stir in the plumped raisins, almonds, and olives.
-
Taste and adjust seasoning with more salt, oregano, cumin, or chile powder if desired.
-
Refrigerate the picadillo filling overnight or up to 3 days.
-
For the pastry, cut the shortening and butter into the flour until crumbly.
-
Stir salt into the water.
-
Drizzle water slowly over the flour mixture, adding just enough to form a soft, pliable dough.
-
Knead gently on a floured board for 1 minute until smooth.
-
Break off golf ball-sized pieces of dough and roll each into a 6-inch circle.
-
Place 1/2 cup of picadillo on one half of each circle.
-
Fold the other half over the filling and pinch edges together; press with a fork to seal well.
-
Heat canola oil in a 2-inch deep skillet until hot enough to ripple.
-
Carefully add empanadas to the oil, spooning hot oil over the surface.
-
Fry for about 1 1/2 minutes per side, or until golden brown (about 3 minutes total).
-
Remove empanadas and drain on paper towels, blotting the surface.
-
Sprinkle lightly with sugar while still warm.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 769.0kcal
- % Daily Value *
- Total Fat 45.4g70%
- Saturated Fat 19.0g95%
- Cholesterol 232.7mg78%
- Sodium 204.3mg9%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 82.3g165%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: If not serving immediately, cool, cover, and refrigerate. To reheat, place on a cookie sheet and bake in a 350ðF oven for 10 minutes.
Filling Tip: The picadillo filling can be made up to 3 days in advance. Refrigerating overnight allows the flavors to meld beautifully. If the picadillo seems dry, add a splash of reserved broth or raisin sherry.
Cooking Safety: When frying, ensure the oil is hot but not smoking. Be careful when adding the empanadas to avoid splattering. It is important to seal the edges well so the filling doesn't leak out during frying.
Meat Preparation: Simmering the meat gently is crucial; high heat will toughen the meat. Traditional methods involve mincing the meat by hand, but a food processor works well if used briefly to avoid a pasty texture.
Yield: This recipe makes about 12 very large empanadas or 24 small turnovers.
