Chilean empanadas


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

Pine (filled)

  • 1 pound ground beef
  • 2 onions Onions
  • 2 tablespoons of oil
  • 1 boiled egg (hard)
  • olives (olives)
  • Raisins (sweet dried grapes)
  • Colored chili (paprika)
  • Salt
  • Complete dressing, it is a mixture of many powdered condiments, oregano, colored chili and cumin are distinguished. It can be replaced by similar ones and to taste, or it is not bad to add a couple of tablets of meat concentrate.


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

While we are preparing the dough in a stove we have the meat over medium heat with the dressings. Once it is ready to eat, add the grated onion and rectify the flavor.

We turn off the stove and we dedicate ourselves to chopping the egg and the olives into small pieces that will be incorporated into the meat.

Assembling the pie

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

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