Empanadas chilenas

Chilean Empanadas


  • 1 pound of flour
  • 1 pinch of baking powder
  • 20 grams lard or butter
  • 1 pinch of salt
  • 1 egg
  • 1 dash of milk

Pine (filling)

  • 1 pound ground beef
  • 2 onions Onions
  • 2 tablespoons oil
  • 1 boiled egg (hard boiled)
  • Olives
  • Raisins (sweet dried grapes)
  • Chili color (paprika)
  • Salt
  • Aliño completo is a mixture of many powdered seasonings, including oregano, aji color and cumin. It can be replaced by similar and to taste, or it is not bad at all to add a couple of meat concentrate tablets.


We will start by mixing the ingredients for the dough. Once the mixture is homogeneous, we begin to stretch it on a work surface with raw flour sprinkled on it so that it does not stick.

While we are preparing the dough in a stove we have the meat over medium heat with the seasonings. Once it is ready to be consumed, add the grated onion and adjust the flavor.

Turn off the stove and chop into small pieces the egg and olives that will be incorporated into the meat.

Empanada assembly

We have stretched the dough and on it we will put a spoonful of pine (meat mixture) close and for the brightness of the pie with a brush we paint it with a raw egg.

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