PlatosTradicionales

Traditional Chilean Dishes

Let's Celebrate these Patriotic Festivities with the Best Chilean Beef Empanada

Chilean beef empanadas baked in the oven, with golden dough and a homemade filling of meat, onion, olive, egg, and raisins. A traditional preparation to share during the Patriotic Festivities or on any special occasion.

Chilean beef empanadas baked in the oven, golden and filled with meat, onion, olive, egg, and raisins
Preparation20 min
Cooking30 min
Total50 min
Servings6
DifficultyMedium

This recipe yields six large empanadas. The secret to closing them easily is to use the filling completely cold and leave a free edge around each dough disk.

01

Ingredients

Have everything ready before you begin.

  • ✓For the filling: 500 g of beef in small cubes
  • ✓For the filling: 2 large onions cut into feathers
  • ✓For the filling: 2 tablespoons of vegetable oil
  • ✓For the filling: 1 teaspoon of salt
  • ✓For the filling: ½ teaspoon of ground cumin
  • ✓For the filling: 1 teaspoon of sweet paprika or ají de color
  • ✓For the filling: ½ teaspoon of dried oregano
  • ✓For the filling: 6 pitted black olives
  • ✓For the filling: 12 raisins
  • ✓For the filling: 1 hard-boiled egg cut into 6 parts
  • ✓For the dough: 500 g of wheat flour
  • ✓For the dough: 1 teaspoon of salt
  • ✓For the dough: 1 teaspoon of sugar
  • ✓For the dough: 80 g of melted pork lard or butter
  • ✓For the dough: 220 ml of warm water, approximately
  • ✓For brushing: 1 beaten egg

02

Step-by-step method

  1. 01

    Heat a large skillet over medium heat and add the vegetable oil

    Heat a large skillet over medium heat and add the vegetable oil. Add the onions and salt. Cook for about 12 minutes, stirring occasionally, until they are soft and translucent, without browning them too much.

  2. 02

    Add the cubed beef and distribute it in the skillet

    Add the cubed beef and distribute it in the skillet. Cook until it completely changes color.

  3. 03

    Add the cumin, sweet paprika, and oregano

    Add the cumin, sweet paprika, and oregano. Mix for a couple of minutes to flavor the filling. Taste and adjust the salt if necessary. The filling should be flavorful, but not excessively liquid.

  4. 04

    Transfer the filling to a dish and let it cool

    Transfer the filling to a dish and let it cool. If you have time, refrigerate it to make it firmer and easier to use.

  5. 05

    To prepare the dough, mix in a large bowl the flour, salt, and sugar

    To prepare the dough, mix in a large bowl the flour, salt, and sugar. Add the melted pork lard or butter and integrate with your hands or a wooden spoon.

  6. 06

    Add the warm water gradually and knead until you get a smooth dough

    Add the warm water gradually and knead until you get a smooth, soft, and flexible dough that doesn't stick too much to your hands. If it's dry, add a few drops of the reserved water; if it's too sticky, continue kneading before adding flour.

  7. 07

    Cover the dough and let it rest for 20 minutes

    Cover the dough and let it rest for 20 minutes.

  8. 08

    Divide the dough into six equal portions

    Divide the dough into six equal portions. Form balls and stretch them with a rolling pin on a lightly floured surface to get disks of approximately 20 cm in diameter.

  9. 09

    Place in the center of each disk a portion of cold filling, a black olive

    Place in the center of each disk a portion of cold filling, a black olive, two raisins, and a sixth of the hard-boiled egg. Leave a free edge of about 2 cm.

  10. 10

    Moisten the edge with water, fold the dough over the filling forming a half-moon

    Moisten the edge with water, fold the dough over the filling forming a half-moon and press with your fingers to expel the air.

  11. 11

    Make the traditional repulgue by folding small folds inward along the edge

    Make the traditional repulgue by folding small folds inward along the edge. You can also press it with a fork. Repeat with the remaining five empanadas and place them on a baking sheet, leaving space between them.

  12. 12

    Brush the surface of the empanadas with the beaten egg

    Brush the surface of the empanadas with the beaten egg. Make a small hole in the top of each to allow steam to escape.

  13. 13

    Preheat the oven to 200 °C

    Preheat the oven to 200 °C. Bake the empanadas for 25 to 30 minutes, until the dough is golden brown. If the oven heats more on one side, rotate the baking sheet halfway through cooking.

  14. 14

    Let the empanadas rest for 5 minutes before serving

    Let the empanadas rest for 5 minutes before serving, as the inside will be very hot.

Cooking tip
  • Cool the filling completely before filling the empanadas; it will be firmer and easier to handle.
  • Don't overfill the disks and leave a free edge to seal them correctly.
  • The top hole allows steam to escape and helps prevent the empanadas from opening.
  • If you don't have sweet paprika, you can substitute it with ají de color.
  • Pork lard gives a traditional texture to the dough, but it can be replaced with butter.
  • Don't open the oven too soon so the dough can set.
  • Serve the empanadas hot, after the 5-minute rest.