13 Golden Empanadas Chilenas Recipes That Make Snacking Extra Fun

Snacks have a special way of bringing joy, especially when they take the form of golden, crispy empanadas. These tasty pockets of goodness come in a variety of flavors that are sure to please every palate. Whether you’re in the mood for traditional beef or want to try something new like sweet potato and goat cheese, there’s an empanada for every occasion. Let me share some of my favorite recipes that might just inspire your next snack adventure. These ideas are perfect for when you’re looking for something fun and delicious to make.

Classic Beef Empanadas

Chilean empanadas are a beloved staple of the country’s cuisine, often enjoyed during festive occasions or as a comforting meal any day of the week. The classic beef empanada, in particular, features a savory filling made with ground beef, spices, and onions, all encased in a flaky pastry shell.

These empanadas are perfect for sharing with family and friends or serving at gatherings, showcasing the rich flavors that are emblematic of Chilean culture.

Making classic beef empanadas may seem intimidating at first, but with a few simple steps, you can create a delicious dish that will impress everyone at your table. The dough can be prepared from scratch or you can use store-bought pastry if you’re short on time.

Once you get the hang of folding and sealing the empanadas, you’ll find that they aren’t only fun to make but also incredibly rewarding to eat.

Ingredients (Serves 4-6)

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/2 teaspoon salt
• 1/4 cup cold water
• 1 pound ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt (to taste)
• 2 hard-boiled eggs, chopped
• 1/2 cup black olives, sliced
• 1 egg (for egg wash)

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the chilled butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms.

Knead lightly until smooth, then wrap in plastic wrap and refrigerate for at least 30 minutes.

2. Cook the Filling: In a large skillet over medium heat, add the ground beef and cook until browned. Drain any excess fat. Add the chopped onion and garlic to the skillet and cook until the onion is translucent.

Stir in the cumin, paprika, black pepper, and salt. Remove from heat and allow the mixture to cool slightly.

3. Combine Ingredients: Once the beef mixture has cooled, stir in the chopped hard-boiled eggs and sliced olives, making sure they’re evenly distributed throughout the filling.

4. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Using a round cutter or a bowl, cut out circles approximately 4-5 inches in diameter.

Gather any scraps, re-roll, and cut additional circles.

5. Fill the Empanadas: Place a heaping tablespoon of the beef filling in the center of each dough circle. Be careful not to overfill, as this will make sealing difficult.

6. Seal the Empanadas: Fold the dough over to create a half-moon shape, pressing the edges together to seal. To guarantee a secure seal, crimp the edges with a fork or twist the dough to create a decorative edge.

7. Prepare for Baking: Preheat your oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Beat the egg and brush the mixture over the top of each empanada to give them a golden finish when baked.

8. Bake: Bake in the preheated oven for 25-30 minutes, or until the empanadas are golden brown. Remove from the oven and let cool slightly before serving.

Extra Tips

When preparing classic beef empanadas, consider customizing the filling to suit your preferences—add ingredients like bell peppers, raisins, or different spices for unique variations.

If you’re making a large batch, empanadas freeze well; just make sure they’re fully cooled before storing them in an airtight container. To reheat, simply bake them from frozen at 375°F (190°C) until heated through for a quick and satisfying snack.

Enjoy your culinary adventure!

Chicken and Cheese Empanadas

Chilean empanadas are a beloved staple of Chilean cuisine, and among the many fillings, chicken and cheese stands out as a delectable choice. These savory pastries feature a crispy golden crust enveloping a flavorful mixture of tender chicken and melted cheese, making them perfect for a snack, appetizer, or even a main dish.

Whether you’re hosting a gathering or simply craving a taste of Chile, these empanadas are sure to please. Making chicken and cheese empanadas is a delightful culinary adventure, allowing you to explore the rich flavors and textures of this traditional dish. The recipe is fairly straightforward, and with a little time and attention to detail, you’ll be rewarded with a batch of delicious empanadas that will transport you straight to the vibrant streets of Santiago.

Let’s plunge into the ingredients and cooking instructions to create this mouthwatering dish for 4-6 people.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup shredded cheese (preferably a melting cheese like mozzarella or queso blanco)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 package of empanada dough (store-bought or homemade)
• 1 egg, beaten (for egg wash)

Cooking Instructions

1. Prepare the Filling: In a medium skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.

Then, add the minced garlic and cook for an additional minute until fragrant. This step builds a flavorful base for the filling.

2. Combine Ingredients: In a large mixing bowl, combine the cooked chicken, sautéed onion and garlic mixture, shredded cheese, cumin, paprika, salt, and pepper.

Mix well until all ingredients are thoroughly combined. This guarantees that every bite of the empanada is filled with the delicious flavor of the filling.

3. Assemble the Empanadas: Preheat your oven to 400°F (200°C). Take a round piece of empanada dough and place a generous tablespoon of the chicken and cheese filling in the center.

Carefully fold the dough over to form a half-moon shape, pressing the edges together to seal. You can crimp the edges with a fork for a decorative touch. Repeat this step until all the filling is used.

4. Apply Egg Wash: Place the assembled empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg, which will give the empanadas a beautiful golden color when baked.

This step is key to achieving that appealing crust.

5. Bake: Bake the empanadas in the preheated oven for 20-25 minutes or until they’re golden brown.

Keep an eye on them towards the end of the baking time to prevent over-browning. This step allows the dough to become flaky and crispy while making sure the filling is heated through.

6. Serve: Once baked, remove the empanadas from the oven and let them cool slightly before serving.

They can be enjoyed warm on their own or with a side of pebre, a traditional Chilean salsa. This final step enhances the flavors and presentation of your dish.

Extra Tips

For an added twist, consider incorporating spices or herbs into the filling, such as fresh cilantro or oregano, to elevate the flavor profile.

If you’d like to make the empanadas ahead of time, you can assemble them and freeze them before baking. Just remember to add a few extra minutes to the baking time if you’re cooking them from frozen.

Enjoy your delicious chicken and cheese empanadas, a true taste of Chile!

Spinach and Feta Empanadas

Spinach and feta empanadas are a delightful twist on the classic Chilean dish, perfect for a light lunch or an appetizer at your next gathering. The combination of fresh spinach and tangy feta cheese creates a delicious filling that’s both nutritious and satisfying. Wrapped in a flaky, golden crust, these empanadas can be baked or fried to your liking, making them a versatile option for any occasion.

This recipe is easy to follow and allows for customization based on your preferences. You can add herbs or spices to the filling for an extra kick, or use different types of cheese to suit your taste. Whether you serve them with a side of salsa, a yogurt dip, or simply enjoy them on their own, spinach and feta empanadas are sure to impress your family and friends.

Ingredients (Serves 4-6)

• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 package of empanada dough (store-bought or homemade)
• 1 egg, beaten (for egg wash)

Cooking Instructions

1. Prepare the Filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.

Then, add the chopped spinach and cook until wilted, about 2-3 minutes more. Season with dried oregano, salt, and pepper. Remove from heat and let the mixture cool slightly.

2. Combine the Ingredients: In a mixing bowl, combine the sautéed spinach mixture with the crumbled feta cheese. Mix well until evenly combined. Taste and adjust the seasoning if necessary.

3. Preheat the Oven: If you’re baking the empanadas, preheat your oven to 375°F (190°C).

4. Fill the Empanadas: On a clean surface, roll out the empanada dough circles to about 1/8 inch thickness if using homemade dough. Place about 1 tablespoon of the spinach and feta filling in the center of each dough circle. Be careful not to overfill.

5. Seal the Empanadas: Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal. You can crimp the edges with a fork for an extra decorative touch. Repeat with the remaining dough and filling.

6. Prepare for Baking or Frying: If baking, place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a golden color. If frying, heat oil in a deep skillet over medium-high heat.

7. Bake or Fry: If baking, place the baking sheet in the preheated oven and bake for 20-25 minutes or until golden brown. If frying, carefully add the empanadas to the hot oil in batches, cooking for about 3-4 minutes per side, or until golden and crispy. Drain on paper towels.

8. Serve: Allow the empanadas to cool slightly before serving. Enjoy them warm with your choice of dipping sauce.

Extra Tips

When making spinach and feta empanadas, feel free to experiment with additional ingredients such as sun-dried tomatoes, olives, or even a touch of nutmeg for added flavor.

If you’re using store-bought dough, make sure to thaw it properly before use for the best results. For a healthier option, consider baking instead of frying, and serve them with a revitalizing salad on the side for a complete meal. Enjoy your empanadas fresh out of the oven or fried, as they’re best enjoyed warm!

Spicy Chorizo Empanadas

Chilean empanadas are a beloved dish that combines flaky pastry with delicious, savory fillings. Among the many variations, Spicy Chorizo Empanadas stand out for their bold flavors and satisfying texture. The combination of spicy chorizo and other ingredients creates a mouthwatering filling that’s sure to please any crowd.

These empanadas make for a perfect appetizer, snack, or even a light meal, and they’re great for sharing during gatherings or celebrations.

In this recipe, we’ll guide you through the process of making your own Spicy Chorizo Empanadas from scratch. While the idea of making empanadas may seem intimidating, it’s actually quite simple with the right ingredients and steps. The flaky pastry envelops the zesty chorizo filling, creating a delightful experience with every bite.

So roll up your sleeves and get ready to impress your family and friends with these delicious Chilean treats!

Ingredients (Serves 4-6):

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 teaspoon salt
• 1/4 cup ice water
• 1 pound spicy chorizo sausage, casing removed
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 bell pepper, diced
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1/4 cup fresh cilantro, chopped
• 1 egg, beaten (for egg wash)

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the flour and salt. Add the chilled, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.

Once combined, form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Cook the Filling: In a large skillet over medium heat, add the chorizo sausage. Cook, breaking it apart with a spatula until browned and cooked through, about 5-7 minutes. Remove excess grease if necessary.

Add the chopped onion, garlic, and bell pepper to the skillet, and sauté for another 3-4 minutes until the vegetables are soft. Stir in the cumin, smoked paprika, cayenne pepper, and cilantro, mixing well. Remove from heat and let the filling cool slightly.

3. Roll Out the Dough: After the dough has chilled, remove it from the refrigerator and place it on a floured surface. Roll it out to about 1/8 inch thickness. Use a round cutter or a glass to cut out circles, approximately 4-5 inches in diameter.

4. Fill and Seal: Preheat your oven to 400°F (200°C). Take one dough circle and place a spoonful of the chorizo filling in the center. Be careful not to overfill.

Moisten the edges of the dough with a little water, fold the dough over to create a half-moon shape, and press the edges together to seal. Use a fork to crimp the edges for an extra seal and decorative touch. Repeat this process with the remaining dough and filling.

5. Bake the Empanadas: Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a nice golden color while baking.

Bake in the preheated oven for 20-25 minutes, or until they’re golden brown and crispy.

6. Serve: Once baked, remove the empanadas from the oven and let them cool slightly before serving. They’re best enjoyed warm and can be served with salsa, guacamole, or a squeeze of lime.

Extra Tips:

When preparing Spicy Chorizo Empanadas, feel free to customize the filling by adding ingredients like cheese, olives, or jalapeños for an extra kick.

If you prefer a slightly milder taste, you can opt for a less spicy chorizo or reduce the amount of cayenne pepper used. Additionally, consider making a larger batch and freezing some uncooked empanadas for quick meals later on—just add a few extra minutes to the baking time if cooking from frozen.

Enjoy your cooking adventure!

Mushroom and Ricotta Empanadas

Mushroom and Ricotta Empanadas are a delightful twist on the traditional Chilean pastries, offering a rich and creamy filling that perfectly complements the flaky crust. These empanadas aren’t only delicious but also versatile, making them an ideal choice for appetizers, snacks, or a light meal. The combination of earthy mushrooms and smooth ricotta cheese creates a savory flavor profile that’s sure to please any palate.

Creating these empanadas is a straightforward process, and you can easily customize them to suit your taste. Whether you choose to use fresh herbs or add a bit of spice, the possibilities are endless. With a golden-brown exterior and a warm, cheesy filling, Mushroom and Ricotta Empanadas are perfect for sharing at gatherings or enjoying on a cozy night in.

Ingredients (Serves 4-6)

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup cold water
• 1/2 teaspoon salt
• 1 cup mushrooms, finely chopped
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Cooking Instructions

1. Prepare the Dough: In a large bowl, combine the flour and salt. Add the chilled diced butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough forms a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Cook the Mushroom Filling: In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the finely chopped mushrooms and cook for 5-7 minutes until they’re softened and any liquid has evaporated. Season with oregano, salt, and pepper. Remove from heat and let cool slightly.
3. Combine the Filling Ingredients: In a mixing bowl, combine the cooked mushrooms, ricotta cheese, and grated Parmesan cheese. Mix well until all ingredients are thoroughly combined. Taste and adjust seasoning if necessary.
4. Roll Out the Dough: On a floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cutter or a glass to cut out circles of dough, approximately 4-5 inches in diameter.
5. Fill the Empanadas: Place a tablespoon of the mushroom and ricotta filling in the center of each dough circle. Be careful not to overfill, as this can cause the empanadas to burst during cooking. Fold the dough over the filling to create a half-moon shape, pressing the edges together to seal. Use a fork to crimp the edges for a decorative touch.
6. Prepare for Baking: Preheat your oven to 375°F (190°C). Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a shiny finish.
7. Bake the Empanadas: Bake in the preheated oven for 20-25 minutes or until golden brown. Keep an eye on them to ascertain they don’t over-bake.
8. Serve and Enjoy: Once baked, remove the empanadas from the oven and let cool for a few minutes. Serve warm, and enjoy your delicious Mushroom and Ricotta Empanadas!

Extra Tips

When making Mushroom and Ricotta Empanadas, feel free to experiment with different types of mushrooms or even add sautéed spinach for an extra layer of flavor.

If you’re short on time, you can use store-bought empanada dough to speed up the process. For an added kick, consider incorporating a pinch of red pepper flakes into the filling.

These empanadas also freeze well; just make sure to bake them straight from the freezer, adding a few extra minutes to the cooking time. Enjoy your culinary adventure!

Quinoa and Black Bean Empanadas

Chilean empanadas are a beloved staple, showcasing a variety of fillings wrapped in a deliciously flaky pastry. One modern twist on this classic dish is the Quinoa and Black Bean Empanadas. This vegetarian option isn’t only packed with protein and fiber but also bursting with flavors. The combination of quinoa, black beans, spices, and vegetables makes these empanadas both satisfying and nutritious, perfect for a light lunch or a hearty snack.

Making these empanadas involves preparing a savory filling and then encasing it in a golden-brown pastry. While the process may seem intimidating, the result is well worth the effort. Whether you’re hosting a gathering or simply enjoying a cozy meal at home, these Quinoa and Black Bean Empanadas will impress your family and friends with their delightful taste and texture.

Ingredients (Serves 4-6)

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 package (14 oz) empanada dough discs (store-bought or homemade)
• 1 egg, beaten (for egg wash)

Cooking Instructions

1. Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it cool slightly.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing for about 5 minutes until they soften. Add the minced garlic and continue to cook for another minute until fragrant.
3. Combine Ingredients: In a mixing bowl, combine the cooked quinoa, sautéed vegetables, black beans, cumin, smoked paprika, salt, and black pepper. Mix well until all ingredients are evenly distributed.
4. Fill the Empanadas: Preheat your oven to 400°F (200°C). Take one empanada dough disc and place about 2 tablespoons of the quinoa and black bean filling in the center. Be careful not to overfill. Moisten the edges of the dough with a little water, then fold the dough over to create a half-moon shape. Press the edges firmly to seal, and use a fork to crimp the edges for added security.
5. Prepare for Baking: Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to achieve a golden-brown color when baked.
6. Bake: Bake in the preheated oven for 20-25 minutes or until the empanadas are golden and crispy. Keep an eye on them to confirm they don’t burn.
7. Serve: Once baked, remove them from the oven and let them cool for a few minutes. Serve warm with your favorite dipping sauce or salsa.

Extra Tips

When making Quinoa and Black Bean Empanadas, feel free to customize the filling according to your preferences. You can add corn, diced tomatoes, or even some chopped cilantro for extra flavor.

If you prefer a spicier kick, consider adding jalapeños or a dash of hot sauce to the filling mixture. Additionally, empanadas can be frozen before baking; just make sure to separate them with parchment paper and store them in an airtight container.

When ready to enjoy, bake them directly from the freezer, adding a few extra minutes to the cooking time.

Shrimp and Avocado Empanadas

Shrimp and Avocado Empanadas are a delightful twist on traditional Chilean empanadas, perfectly combining the rich flavors of succulent shrimp with the creamy texture of ripe avocados. These savory pastries aren’t only delicious but also make for an impressive dish at any gathering or family dinner. The flaky dough encases a mouthwatering filling that’s both fresh and satisfying, making it an ideal choice for seafood lovers.

Making these empanadas can be a fun and rewarding experience. Whether you’re hosting a dinner party or simply looking to indulge in a comforting meal at home, these shrimp and avocado empanadas are sure to please both your palate and your guests. Serve them with a tangy dipping sauce or fresh salsa to elevate the experience even further.

Ingredients (serving size: 4-6 people)

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 1 pound shrimp, peeled and deveined
• 1 ripe avocado, diced
• 1/2 cup diced red onion
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Juice of 1 lime
• Salt and pepper to taste
• 1 egg (for egg wash)

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough comes together. Knead gently on a floured surface for a minute, then wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Cook the Shrimp: In a skillet over medium heat, add a splash of oil and sauté the minced garlic and diced onion until fragrant and translucent. Add the shrimp, cumin, paprika, salt, and pepper. Cook for 3-4 minutes until the shrimp turn pink and are cooked through. Remove from heat and let cool slightly.
3. Mix the Filling: In a bowl, combine the cooked shrimp mixture with diced avocado and lime juice. Gently mix to avoid mashing the avocado, and adjust seasoning with additional salt and pepper if needed.
4. Roll Out the Dough: Preheat your oven to 375°F (190°C). Take the chilled dough out of the refrigerator and roll it out on a floured surface to about 1/8 inch thick. Use a round cutter or a glass to cut out circles of dough (approximately 4-5 inches in diameter).
5. Fill the Empanadas: Place about a tablespoon of the shrimp and avocado filling in the center of each dough circle. Be careful not to overfill, as this can make sealing difficult. Fold the dough over to create a half-moon shape and pinch the edges to seal. For a decorative touch, you can crimp the edges with a fork.
6. Egg Wash and Bake: Place the filled empanadas on a baking sheet lined with parchment paper. Beat the egg and brush the mixture over the top of each empanada to give them a golden color when baked. Bake in the preheated oven for 20-25 minutes, or until they’re golden brown and flaky.

Extra Tips

When making shrimp and avocado empanadas, confirm that your shrimp is fresh for the best flavor. If you prefer a spicier kick, consider adding diced jalapeños or a splash of hot sauce to the filling.

To save time, you can prepare the dough and filling in advance and assemble the empanadas just before baking. These empanadas can also be frozen before baking; just add a few extra minutes to the baking time if cooking from frozen.

Enjoy your delicious homemade shrimp and avocado empanadas!

Traditional Chilean Pino Empanadas

Chilean Pino Empanadas are a quintessential dish that showcases the rich culinary heritage of Chile. These savory pastries are filled with a delicious mixture known as “pino,” which typically consists of ground beef, onions, hard-boiled eggs, olives, and spices. The empanadas are then baked until golden brown, resulting in a crispy exterior that perfectly complements the flavorful filling.

Enjoyed by locals and visitors alike, Pino Empanadas are often served during celebrations, family gatherings, or simply as a comforting meal at home. The beauty of these empanadas lies not only in their taste but also in the versatility of their filling. While the classic pino is made with beef, you can easily adapt the recipe to include other proteins or even a vegetarian option.

Regardless of the variation, these empanadas are sure to please anyone who takes a bite. They’re best paired with a rejuvenating salad or a glass of Chilean wine, making them a perfect addition to any dining experience.

Ingredients (Serves 4-6 People):

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup cold water
• 1/2 teaspoon salt
• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 hard-boiled eggs, chopped
• 1/2 cup black olives, pitted and sliced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 egg (for egg wash)

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the flour and salt. Add the cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until a dough forms. Knead gently on a floured surface for about 2 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Make the Filling: In a skillet over medium heat, cook the chopped onion until translucent, about 5 minutes. Add the ground beef and cook until browned, stirring to break up any lumps. Season with cumin, paprika, salt, and pepper. Remove from heat and let the mixture cool slightly before adding the chopped hard-boiled eggs and sliced olives.
3. Roll Out the Dough: Preheat your oven to 400°F (200°C). On a floured surface, take the chilled dough and roll it out to about 1/8 inch thick. Use a round cutter (about 5-6 inches in diameter) to cut out circles of dough. Gather and re-roll any scraps to make additional circles.
4. Fill the Empanadas: Place a generous spoonful of the pino filling in the center of each dough circle. Be careful not to overfill. Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, and then crimp the edges with a fork for an extra seal and decoration.
5. Bake the Empanadas: Arrange the filled empanadas on a baking sheet lined with parchment paper. Beat the egg and brush it over the tops of the empanadas to give them a beautiful golden color when baked. Bake in the preheated oven for 25-30 minutes, or until the empanadas are golden brown.
6. Serve and Enjoy: Once baked, let the empanadas cool slightly before serving. They can be enjoyed warm or at room temperature and are often accompanied by a side of pebre (a Chilean condiment).

Extra Tips:

When making Pino Empanadas, confirm that your filling is cool before placing it in the dough to prevent the dough from becoming soggy. You can also experiment with different fillings, such as chicken, pork, or vegetables, to suit your tastes.

If you’d like to make the empanadas ahead of time, you can freeze them after filling and before baking. Just bake them directly from the freezer, adding an extra few minutes to the cooking time. Enjoy your cooking adventure!

Mixed Veggie Empanadas

Chilean empanadas are a delightful and versatile dish that can be filled with an array of ingredients, offering a burst of flavor in every bite. Among the many variations, mixed veggie empanadas stand out for their vibrant combination of vegetables, making them a perfect choice for vegetarians and anyone looking to enjoy a lighter meal.

These empanadas aren’t only delicious but also an excellent way to use up leftover vegetables, showcasing the freshness and quality of seasonal produce. The flaky crust enveloping the colorful filling adds to the overall appeal, making these empanadas a favorite for gatherings, picnics, or even as a comforting snack at home.

They’re easy to prepare and can be baked or fried, allowing you to choose the cooking method that best suits your preference. Whether served with a spicy dipping sauce or enjoyed on their own, mixed veggie empanadas are sure to impress.

Ingredients (Serves 4-6 people):

• 2 cups of all-purpose flour
• 1/2 cup of unsalted butter, cold and cubed
• 1/2 teaspoon of salt
• 1/4 cup of cold water
• 1 tablespoon of olive oil
• 1 small onion, finely chopped
• 1 bell pepper, diced (any color)
• 1 zucchini, diced
• 1 cup of corn (fresh or canned)
• 1 cup of spinach, chopped
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to incorporate the butter into the flour until the mixture resembles coarse crumbs.

Gradually add cold water, mixing until the dough comes together. Form it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Cook the Filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and diced bell pepper, sautéing for about 5 minutes until softened.

Add the diced zucchini and cook for another 3-4 minutes. Stir in the corn and chopped spinach, cooking until the spinach has wilted. Season the mixture with cumin, paprika, salt, and pepper, then remove from heat and allow to cool.

3. Roll Out the Dough: Once the dough has chilled, flour a clean surface and roll it out to about 1/8 inch thick. Use a round cutter or a glass to cut out circles, approximately 4-5 inches in diameter.

4. Fill the Empanadas: Place a tablespoon of the veggie filling in the center of each dough circle. Be careful not to overfill.

Fold the dough over the filling to create a half-moon shape, then crimp the edges with a fork or pinch them to seal.

5. Bake or Fry the Empanadas: Preheat your oven to 375°F (190°C) if baking. Place the filled empanadas on a baking sheet lined with parchment paper.

Brush the tops with the beaten egg for a shiny finish. Bake for 20-25 minutes or until golden brown. If frying, heat oil in a skillet and fry the empanadas for about 3-4 minutes on each side until golden and crispy.

6. Serve and Enjoy: Allow the empanadas to cool slightly before serving. Enjoy them warm, either alone or with your favorite dipping sauce.

Extra Tips: To enhance the flavor of your mixed veggie empanadas, consider adding herbs like cilantro or basil to the filling.

You can also experiment with different vegetables based on what you have on hand, such as mushrooms, carrots, or peas. If you have extra dough, you can freeze it for future use. Just thaw and roll it out when you’re ready to make more empanadas!

Sweet Potato and Goat Cheese Empanadas

Sweet Potato and Goat Cheese Empanadas are a delicious twist on traditional Chilean empanadas, providing a perfect balance of sweet and savory flavors. The creamy goat cheese complements the natural sweetness of the sweet potatoes, resulting in a delightful filling that’s both satisfying and unique.

These empanadas aren’t only perfect for a family meal but also make an excellent appetizer for gatherings and parties. With their golden-brown crust and flavorful interior, they’re sure to be a hit among your family and friends.

Making these empanadas can be a fun and rewarding cooking experience. You’ll first need to prepare the dough, which is simple and can be made from scratch or purchased pre-made. The filling requires some basic preparation, but the end result is worth the effort. Whether you’re a seasoned cook or a beginner, this recipe will guide you through the steps to create these mouthwatering empanadas.

Ingredients (Serving Size: 4-6 people)

• 2 medium sweet potatoes
• 4 oz goat cheese, crumbled
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 cups all-purpose flour
• 1/2 teaspoon salt (for dough)
• 1/2 cup cold water
• 1 egg (for egg wash)

Cooking Instructions

1. Prepare the Sweet Potatoes: Start by peeling and dicing the sweet potatoes into small cubes. Boil them in a pot of salted water until they’re tender, which should take about 15-20 minutes.

Once cooked, drain the water and mash the sweet potatoes in a bowl until smooth. Set aside to cool.

2. Sauté the Onion and Garlic: In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.

Then, add the minced garlic and continue to sauté for an additional 1-2 minutes, ensuring that the garlic doesn’t burn.

3. Combine the Filling: In a mixing bowl, combine the mashed sweet potatoes, sautéed onion and garlic, crumbled goat cheese, ground cumin, paprika, salt, and pepper.

Mix everything together until well combined. Taste and adjust seasoning if needed.

4. Prepare the Dough: In a large mixing bowl, combine the flour and 1/2 teaspoon of salt. Gradually add cold water, mixing until a dough forms.

Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.

5. Roll out the Dough: After resting, divide the dough into small balls (about the size of a golf ball). Roll out each ball into a round disc, approximately 6 inches in diameter, on a lightly floured surface.

6. Fill the Empanadas: Place a generous spoonful of the sweet potato filling in the center of each dough disc. Fold the dough over to create a half-moon shape and press the edges together to seal.

You can crimp the edges with a fork for an extra decorative touch.

7. Prepare for Baking: Preheat your oven to 375°F (190°C). Place the filled empanadas on a baking sheet lined with parchment paper.

Beat the egg in a small bowl and brush the egg wash over the top of each empanada for a golden finish.

8. Bake the Empanadas: Bake the empanadas in the preheated oven for 25-30 minutes, or until they’re golden brown.

Remove them from the oven and let them cool for a few minutes before serving.

Extra Tips

When making Sweet Potato and Goat Cheese Empanadas, consider adding some fresh herbs like thyme or rosemary to the filling for an extra burst of flavor.

Additionally, feel free to experiment with different types of cheese or even add some sautéed spinach for added nutrition. If you’re short on time, you can use store-bought dough, but homemade dough will give you that authentic taste and texture.

Enjoy your empanadas with a side of salsa or a simple green salad for a complete meal!

Ham and Cheese Empanadas

Chilean empanadas are a beloved staple of the country’s culinary tradition, known for their flaky crust and delightful fillings. Among the most popular varieties is the ham and cheese empanada, which combines savory ham with gooey melted cheese, making for a delicious snack or meal. These empanadas are perfect for gatherings, picnics, or simply as a comforting dish at home.

Making ham and cheese empanadas at home is easier than you might think! With a few simple ingredients, you can create these delicious pastries that will impress your family and friends. The key to getting the perfect empanada is to guarantee the dough is well-prepared and the filling is balanced in flavor. Let’s plunge into this delightful recipe!

Ingredients (Serves 4-6 people)

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, chilled and cubed
• 1/4 cup cold water
• 1 cup cooked ham, diced
• 1 cup shredded cheese (such as mozzarella or cheddar)
• 1 egg, beaten (for egg wash)
• Optional: chopped parsley for garnish

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, combine the flour and salt. Add the cubed butter and mix with your fingers or a fork until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
2. Prepare the Filling: While the dough is chilling, prepare the filling by mixing the diced ham and shredded cheese in a bowl. If desired, you can add herbs or spices to enhance the flavor. Set the filling aside.
3. Roll Out the Dough: After the dough has chilled, take it out of the refrigerator and divide it into small balls (about the size of a golf ball). On a floured surface, roll each ball out into a circle about 1/8 inch thick. The circle should be large enough to hold a generous spoonful of filling.
4. Fill the Empanadas: Place a spoonful of the ham and cheese mixture in the center of each dough circle. Be careful not to overfill, as this can cause the empanadas to burst during baking.
5. Seal the Empanadas: Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp the edges with a fork for a decorative touch.
6. Prepare for Baking: Preheat your oven to 400°F (200°C). Place the empanadas on a baking sheet lined with parchment paper. Brush the tops of the empanadas with the beaten egg to give them a golden color once baked.
7. Bake: Bake the empanadas in the preheated oven for 20-25 minutes, or until they’re golden brown and crispy.
8. Serve: Remove the empanadas from the oven and let them cool slightly before serving. Garnish with chopped parsley if desired.

Extra Tips

For an extra layer of flavor, consider sautéing onions or peppers and mixing them into the filling. You can also experiment with different types of cheese for a unique twist.

If you have leftover empanadas, they can be stored in the fridge for a few days or frozen for longer storage. When ready to eat, simply reheat them in the oven for a crispy finish. Enjoy your delicious ham and cheese empanadas!

Apple Cinnamon Dessert Empanadas

Apple Cinnamon Dessert Empanadas are a delightful twist on the traditional Chilean empanada. These sweet pastries are filled with a warm and comforting mixture of tender apples, cinnamon, and sugar, all enveloped in a flaky crust. Perfect for a cozy dessert or a special treat, these empanadas can be enjoyed warm with a scoop of ice cream or dusted with powdered sugar. They embody the perfect balance of sweet and spice, making them a favorite among both kids and adults alike.

Making Apple Cinnamon Dessert Empanadas is a straightforward process that yields delicious results. The dough is simple to prepare, and the filling can be customized based on your preferences. Whether you prefer tart Granny Smith apples or sweeter varieties, this recipe can accommodate your taste. With just a few ingredients and some basic kitchen tools, you’ll be on your way to creating these scrumptious empanadas that will impress your family and friends.

Ingredients (Serves 4-6)

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup cold water
• 3 medium apples, peeled, cored, and diced
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 egg (for egg wash)
• Powdered sugar (for dusting, optional)

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the diced cold butter and mix until the mixture resembles coarse crumbs. Slowly add the cold water, one tablespoon at a time, mixing until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Make the Filling: In a medium bowl, combine the diced apples, brown sugar, ground cinnamon, and lemon juice. Toss the ingredients together until the apples are well coated. Set the filling aside to allow the flavors to meld.
3. Roll Out the Dough: Once the dough has chilled, remove it from the refrigerator. On a floured surface, roll out the dough to about 1/8-inch thickness. Use a round cutter or a glass to cut out circles, about 4-6 inches in diameter. Gather the scraps, re-roll, and cut out additional circles.
4. Fill the Empanadas: Preheat your oven to 375°F (190°C). Take one of the dough circles and place a spoonful of the apple filling in the center. Be careful not to overfill. Fold the dough over the filling to create a half-moon shape, and press the edges together to seal. Use a fork to crimp the edges for a decorative touch. Repeat this step for all the dough circles.
5. Prepare for Baking: Place the filled empanadas on a parchment-lined baking sheet. In a small bowl, beat the egg and brush it over the tops of the empanadas for a golden finish.
6. Bake: Bake the empanadas in the preheated oven for 25-30 minutes, or until they’re golden brown. Remove them from the oven and allow them to cool slightly before serving.

Extra Tips

For an added layer of flavor, consider experimenting with different spices such as nutmeg or ginger in the apple filling. If you want a richer filling, you can add a handful of raisins or walnuts for texture.

Additionally, serve the empanadas warm with a scoop of vanilla ice cream or a drizzle of caramel sauce to elevate the dessert experience. Enjoy your Apple Cinnamon Dessert Empanadas!

Chocolate Hazelnut Empanadas

Chocolate Hazelnut Empanadas are a delightful twist on the traditional Chilean empanada. These sweet pastries are filled with a rich, creamy chocolate hazelnut spread, making them a perfect dessert or snack for any occasion. The combination of flaky pastry and a luscious chocolate filling will satisfy any sweet tooth, and they’re surprisingly easy to make.

Ideal for gatherings, these empanadas can be enjoyed warm or at room temperature and are certain to impress your family and friends.

To make these delectable treats, you’ll need to prepare a simple dough that’s both tender and flaky. The key to achieving the perfect texture is to handle the dough gently and avoid overworking it. Once the dough is prepared and rolled out, the fun begins with filling them with chocolate hazelnut spread, folding them into classic empanada shapes, and baking until golden brown.

Perfect for serving 4-6 people, these Chocolate Hazelnut Empanadas are great for parties, or simply as a sweet indulgence.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 teaspoon salt
• 1/4 cup ice water
• 1/2 cup chocolate hazelnut spread (such as Nutella)
• 1 egg, beaten (for egg wash)
• Powdered sugar (for dusting, optional)

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
2. Chill the Dough: Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough helps to relax the gluten and keeps the butter cold, which is essential for a flaky crust.
3. Roll Out the Dough: After chilling, remove the dough from the refrigerator and divide it into two halves. On a lightly floured surface, roll out one half of the dough to about 1/8-inch thick. Using a round cutter (about 4-5 inches in diameter), cut out circles from the dough.
4. Fill the Empanadas: Place a teaspoon of chocolate hazelnut spread in the center of each dough circle. Be careful not to overfill them, as this can make sealing difficult.
5. Seal the Empanadas: Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal. For an extra decorative touch, you can use a fork to crimp the edges.
6. Prepare for Baking: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the filled empanadas on the prepared baking sheet.
7. Egg Wash: Brush the tops of the empanadas with the beaten egg to give them a beautiful golden color when baked.
8. Bake: Bake in the preheated oven for 15-20 minutes, or until the empanadas are golden brown. Keep an eye on them to make certain they don’t over-bake.
9. Cool and Serve: Once baked, remove from the oven and let cool slightly. Optionally, dust with powdered sugar before serving.

Extra Tips:

When making Chocolate Hazelnut Empanadas, feel free to experiment with different fillings such as almond butter or fruit preserves to suit your taste.

Additionally, if you’re short on time, you can use store-bought pastry dough to simplify the process. Always allow the empanadas to cool a bit before serving, as the filling can be quite hot. Enjoy these treats fresh out of the oven for the best flavor and texture!