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Chilean Empanadas
Chilean

Chilean Empanadas

Delicious and flaky empanadas filled with seasoned meat and olives, a classic Chilean breakfast item that will impress your family and friends.

Total Time1 minute
Servings12
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
14
Protein
30
Carbs
16
Fat
2
Fiber
0g
Sodium
Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg
  • 1/4 cup cold water
  • 1 pound ground beef
  • 1 onion, finely chopped
  • 2 hard-boiled eggs, chopped
  • 1/2 cup black olives, pitted and chopped
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh parsley (optional)
  • 1 egg, for egg wash
Instructions
  1. 1In a large bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
  2. 2In a separate bowl, beat together the egg and cold water. Gradually add to the flour mixture, mixing just until a dough forms. Do not overwork the dough. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  3. 3While the dough chills, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent. Add the ground beef, cumin, salt, and pepper, cooking until the beef is browned. Stir in the chopped hard-boiled eggs and olives. Remove from heat and let cool.
  4. 4Preheat the oven to 375°F (190°C).
  5. 5On a floured surface, roll out the dough to about 1/8-inch thick. Cut out circles using a 6-inch round cutter.
  6. 6Place a heaping tablespoon of the meat filling in the center of each dough circle. Fold over to create a half-moon shape, and crimp the edges to seal, ensuring no filling escapes.
  7. 7Place the empanadas on a baking sheet lined with parchment paper. Beat the additional egg and brush over the tops of the empanadas for a golden finish.
  8. 8Bake in the preheated oven for 20-25 minutes, or until golden brown. Allow to cool slightly before serving.
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