Chilean Empanada Recipe

All-purpose flour: The base for the dough, giving it structure and texture.

Salt: Enhances the flavor of the dough and filling.

Unsalted butter: Adds richness and helps create a flaky crust.

Cold water: Binds the dough together without melting the butter.

Ground beef: The main protein in the filling, providing savory flavor.

Onion: Adds sweetness and depth when cooked with the beef.

Garlic: Gives a warm, aromatic taste to the filling.

Paprika: Adds a mild smoky flavor and color.

Cumin: Brings earthiness and warmth to the filling.

Oregano: Offers a hint of herbal brightness.

Raisins: Adds a touch of sweetness that balances the savory meat.

Black olives: Provide a salty, slightly tangy bite.

Hard-boiled eggs: Classic ingredient that adds texture and richness inside the empanadas.

One of the trickiest parts of making these Chilean empanadas is getting the dough just right, especially when you’re mixing the butter into the flour. Here’s a simple way to do it so your dough turns out crumbly and perfect for rolling out later.

1. Start with cold, diced butter. This helps keep the dough flaky.
2. Add the butter to the flour and salt mixture.
3. Use your fingers or a pastry cutter to gently rub or cut the butter into the flour until the mixture looks like coarse crumbs. You want little bits of butter still visible, not completely mixed in.
4. Slowly pour in the cold water while stirring with a fork or your hand until the dough just comes together. Don’t add too much water or it will get sticky.

Doing this step carefully makes the dough flaky and tender after baking, instead of tough. The little chunks of cold butter melt in the oven and create those yummy layers.

When I first tried this, I squeezed the butter too much and ended up with a greasy mess. Now, I try to handle the dough as little as possible and keep everything cold. Also, chilling the dough before rolling it out helps it relax and stops it from shrinking in the oven.

This way, your empanadas will have that perfect golden crust that’s crispy on the outside but soft inside—just like they should be!

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, making the empanadas slightly healthier.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor to the dough.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned similarly to ground beef.

• finely chopped onion - Substitute with shallots: Shallots have a milder and sweeter flavor, which can add a different depth to the filling.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it won't provide the same fresh garlic flavor.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor that can enhance the overall taste of the filling.

• cumin - Substitute with ground coriander: Ground coriander has a citrusy flavor that can complement the other spices in the filling.

• oregano - Substitute with thyme: Thyme has a similar earthy flavor and can be used as a direct substitute for oregano.

• raisins - Substitute with dried cranberries: Dried cranberries provide a similar sweetness and texture but with a slightly tart flavor.

• sliced black olives - Substitute with capers: Capers add a briny and tangy flavor that can replace the saltiness of black olives.

• hard-boiled eggs - Substitute with scrambled eggs: Scrambled eggs can provide a similar texture and protein content, though the flavor will be slightly different.

• Allow the empanadas to cool completely after baking. This prevents condensation, which can make the dough soggy.
• For short-term storage, place the cooled empanadas in an airtight container. Store them in the refrigerator for up to 3 days.
• If you plan to store them longer, wrap each empanada individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents freezer burn.
• Place the wrapped empanadas in a single layer on a baking sheet and freeze for about 2 hours. This initial freezing step ensures they don't stick together.
• Once frozen, transfer the empanadas to a resealable freezer bag or an airtight container. Label with the date to keep track of freshness.
• To reheat refrigerated empanadas, preheat your oven to 350°F (175°C). Place them on a baking sheet and heat for 10-15 minutes, or until warmed through.
• For frozen empanadas, preheat the oven to 375°F (190°C). Bake them directly from the freezer for 20-25 minutes, or until they are hot and the dough is crispy.
• Avoid microwaving as it can make the dough chewy and unevenly heated. The oven method ensures a crisp exterior and evenly heated filling.
• If you prefer, you can also reheat empanadas in an air fryer. Set the air fryer to 350°F (175°C) and heat for 8-10 minutes, checking halfway through to ensure even heating.

• Oven Method: Preheat your oven to 350°F (175°C). Place the empanadas on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Heat for about 15-20 minutes or until the empanadas are warmed through and the crust is crispy.

• Toaster Oven Method: If you have a toaster oven, preheat it to 350°F (175°C). Place the empanadas directly on the rack or on a small baking sheet. Heat for 10-15 minutes, checking occasionally to ensure they don't overcook.

• Microwave Method: Place the empanadas on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Heat on medium power for 1-2 minutes. Note that this method may make the crust less crispy.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the empanadas in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until they are warmed through and the crust is crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the empanadas in the air fryer basket in a single layer. Heat for 5-7 minutes, checking halfway through to ensure they are evenly heated and crispy.

• Steaming Method: If you prefer a softer crust, you can steam the empanadas. Place them in a steamer basket over boiling water. Cover and steam for about 5-7 minutes until heated through.

• Oven: Used to bake the empanadas until they are golden brown and cooked through.

• Mixing bowl: Essential for combining the flour, salt, and butter to form the dough.

• Plastic wrap: Used to wrap the dough and refrigerate it, allowing it to rest and firm up.

• Skillet: Necessary for cooking the ground beef, onions, and garlic together to create the filling.

• Rolling pin: Helps to roll out the dough evenly on a floured surface.

• Floured surface: Provides a non-stick area to roll out the dough without it sticking.

• Circle cutter: Used to cut the rolled-out dough into circles for the empanadas.

• Baking sheet: Holds the empanadas while they bake in the oven.

• Knife: Useful for finely chopping the onions and quartering the hard-boiled eggs.

• Cutting board: Provides a safe surface for chopping ingredients.

• Measuring cups: Ensures precise measurement of the flour, water, and other ingredients.

• Measuring spoons: Used to measure out the salt, paprika, cumin, and oregano accurately.

• Wooden spoon: Handy for stirring the filling mixture in the skillet.

• Cooling rack: Allows the baked empanadas to cool evenly after they come out of the oven.

Prepare the filling: Cook the ground beef, onion, and garlic mixture a day ahead and store it in the fridge. This allows the flavors to meld and saves time on the day of baking.

Use a food processor: Quickly mix the flour, salt, and butter in a food processor to achieve a crumbly texture faster than by hand.

Pre-cut dough circles: Roll out and cut the dough circles in advance. Store them between sheets of parchment paper in the fridge.

Batch baking: Bake multiple empanadas at once by using multiple baking sheets to save time.