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The Chilean Empanada is a delightful combination of tender, flaky dough enveloping a savory-sweet filling of seasoned pork, raisins, olives, and eggs. Baked to golden perfection, these empanadas are a beloved staple in Chilean households and beyond.
This recipe is a wonderful way to explore the rich culinary heritage of Chile. Each bite offers a blend of textures and flavors, making it perfect for family meals, potlucks, or even an indulgent snack. Customize the filling or spice level to suit your taste – these empanadas are as versatile as they are delicious.
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Full Recipe:
For the Filling:
- 1 tablespoon butter
- 1 large onion, chopped
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound ground pork
- 1 cup raisins
- 1 cup chopped black olives
- 3 large hard-cooked eggs, chopped
- 1 cup water
- 1 teaspoon cornstarch
For the Dough:
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- 1 cup lukewarm milk
- 1 cup shortening, melted
- 5 cups all-purpose flour
- 2 teaspoons salt
- 2 large eggs, beaten
Directions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Filling: Melt butter in a large skillet over medium heat. Add the chopped onion, minced garlic, oregano, cumin, salt, and pepper. Sauté until the onion is golden brown, about 5–7 minutes.
- Add ground pork and cook until browned and crumbly, about 7–10 minutes. Drain excess fat. Mix in raisins, olives, and chopped hard-cooked eggs.
- In a small bowl, whisk together water and cornstarch. Pour the mixture into the skillet and stir until thickened. Remove from heat and let it cool.
- Make the Dough: Combine lukewarm milk and melted shortening in a bowl. In a separate large bowl, mix flour and salt. Gradually add the milk mixture to the flour mixture, stirring until a dough forms. Let rest for 10 minutes.
- Roll the dough out on a floured surface to ⅛-inch thickness. Cut into 12 circles using a round cutter or glass. Spoon filling into the center of each circle. Fold in half and seal edges with a fork.
- Place empanadas on the prepared baking sheet. Brush tops with beaten egg.
- Bake in the oven for 25 minutes or until golden brown.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 530 kcal | Servings: 12 empanadas
Exploring the World of Chilean Empanadas: A Culinary Journey
Empanadas are a hallmark of Latin American cuisine, each region boasting its own unique take on this versatile dish. Among these, the Chilean empanada stands out for its perfect balance of sweet and savory flavors. Rooted in the rich culinary traditions of Chile, these baked pastries are a beloved staple, enjoyed during family gatherings, national celebrations, or as a comforting snack any day of the week. Let’s dive into the history, cultural significance, and the irresistible appeal of Chilean empanadas.
The Cultural Significance of Chilean Empanadas
Empanadas are much more than just a dish in Chile; they’re a symbol of togetherness and cultural pride. They are particularly prominent during the annual celebration of Fiestas Patrias in September, when the country commemorates its independence. During these festivities, empanadas, along with traditional drinks like chicha or a glass of red wine, take center stage on tables across Chile.
The term “empanada” originates from the Spanish word “empanar,” which means to wrap or coat in bread. This concept was brought to Latin America by Spanish colonists, but it evolved in each region based on available ingredients and local culinary preferences. In Chile, the empanada has taken on a distinct identity, with its filling, or “pino,” often consisting of ground meat, onions, raisins, olives, and hard-cooked eggs.
The Unique Flavor Profile
What sets Chilean empanadas apart from other variations is their complex flavor profile. The filling, a savory mixture of ground pork or beef seasoned with oregano, cumin, and garlic, is elevated by the sweetness of raisins. Black olives and hard-boiled eggs add contrasting textures and a touch of umami, making each bite a layered and satisfying experience.
The dough, too, plays a crucial role. It is typically made with flour, milk, shortening, and eggs, creating a pastry that is soft and tender yet sturdy enough to hold the filling without breaking apart. The addition of a golden egg wash before baking gives the empanadas their signature shine and slightly crisp exterior.
The Versatility of Chilean Empanadas
One of the reasons Chilean empanadas have gained global popularity is their versatility. They can be served as a main course, a snack, or even an appetizer. The recipe can be adapted to suit different dietary preferences or ingredient availability. While the traditional filling is cherished for its authenticity, modern versions often include chicken, seafood, or vegetarian fillings featuring mushrooms, spinach, or cheese.
Empanadas also lend themselves well to different cooking methods. While this recipe features baked empanadas, fried versions are equally common in Chile and other parts of Latin America. Frying creates a crunchier exterior, offering a delightful contrast to the soft filling within.
A Dish for Every Occasion
Chilean empanadas are incredibly versatile in their role at the table. They are equally fitting for a casual weeknight meal as they are for a festive gathering. Their portability makes them ideal for picnics, school lunches, or as a quick snack on the go. When paired with a side salad, they transform into a wholesome, satisfying meal.
For those new to Chilean cuisine, these empanadas serve as a wonderful introduction. They showcase the country’s rich history of blending native ingredients with European influences, resulting in a dish that feels both familiar and exotic.
Tips for Perfect Empanadas
To achieve the perfect Chilean empanadas, attention to detail is key. Here are a few tips to keep in mind:
- Balancing the Filling: The pino should have a balance of savory, sweet, and salty elements. Adjust the amount of raisins and olives based on your preference to create a harmonious flavor profile.
- Dough Consistency: The dough should be pliable yet firm enough to hold its shape during baking. Resting the dough for at least 10 minutes allows the gluten to relax, making it easier to roll and shape.
- Sealing the Edges: Ensure the edges are properly sealed to prevent the filling from leaking out during baking. Using a fork to crimp the edges adds a decorative touch and secures the empanada.
- Golden Finish: Brushing the empanadas with a beaten egg before baking gives them a beautiful golden sheen. For added flavor, consider sprinkling a pinch of flaky salt or sesame seeds on top.
Pairing Suggestions
While Chilean empanadas are delicious on their own, pairing them with the right accompaniments can elevate the dining experience. A side of pebre, a traditional Chilean salsa made with tomatoes, onions, cilantro, and chili, adds a fresh and zesty contrast to the rich filling. For beverages, a glass of robust Chilean red wine or a chilled pisco sour perfectly complements the dish.
If you’re serving these empanadas as part of a larger meal, consider including other Chilean specialties like pastel de choclo (corn pie) or a light sopaipilla dessert to round out the menu.
Conclusion: A Culinary Tradition Worth Celebrating
Chilean empanadas are more than just a meal—they’re a celebration of culture, history, and the universal love for good food. With their rich filling, flaky pastry, and endless adaptability, these empanadas are sure to become a favorite in your kitchen.
Whether you’re recreating cherished family memories or exploring Chilean cuisine for the first time, making these empanadas is a rewarding experience. They connect us to a broader culinary tradition, reminding us of the power of food to bring people together and tell stories across generations.
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Chilean Empanadas
- Total Time: 45 minutes
Description
The Chilean Empanada is a delightful combination of tender, flaky dough enveloping a savory-sweet filling of seasoned pork, raisins, olives, and eggs. Baked to golden perfection, these empanadas are a beloved staple in Chilean households and beyond.
This recipe is a wonderful way to explore the rich culinary heritage of Chile. Each bite offers a blend of textures and flavors, making it perfect for family meals, potlucks, or even an indulgent snack. Customize the filling or spice level to suit your taste – these empanadas are as versatile as they are delicious.
Ingredients
For the Filling:
- 1 tablespoon butter
- 1 large onion, chopped
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound ground pork
- 1 cup raisins
- 1 cup chopped black olives
- 3 large hard-cooked eggs, chopped
- 1 cup water
- 1 teaspoon cornstarch
For the Dough:
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- 1 cup lukewarm milk
- 1 cup shortening, melted
- 5 cups all-purpose flour
- 2 teaspoons salt
- 2 large eggs, beaten
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Filling: Melt butter in a large skillet over medium heat. Add the chopped onion, minced garlic, oregano, cumin, salt, and pepper. Sauté until the onion is golden brown, about 5–7 minutes.
- Add ground pork and cook until browned and crumbly, about 7–10 minutes. Drain excess fat. Mix in raisins, olives, and chopped hard-cooked eggs.
- In a small bowl, whisk together water and cornstarch. Pour the mixture into the skillet and stir until thickened. Remove from heat and let it cool.
- Make the Dough: Combine lukewarm milk and melted shortening in a bowl. In a separate large bowl, mix flour and salt. Gradually add the milk mixture to the flour mixture, stirring until a dough forms. Let rest for 10 minutes.
- Roll the dough out on a floured surface to ⅛-inch thickness. Cut into 12 circles using a round cutter or glass. Spoon filling into the center of each circle. Fold in half and seal edges with a fork.
- Place empanadas on the prepared baking sheet. Brush tops with beaten egg.
- Bake in the oven for 25 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 25 minutes