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Empanadas Chileajo Recipe

Name: Rocio's Mexican Kitchens EMPANADAS CHILEAJO Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12 servings
Cuisine: Chilean
Ingredients: 3 cups All-purpose flour; 180 ml Warm water; 30 ml Olive oil; 1 tsp Salt; 1 tsp Sugar (optional, for slight sweetness); 450 g Ground beef; 2 cups Onions, finely chopped; 2 tsp Garlic, minced; 1 tbsp Olive oil for sautéing; 1 tsp Smoked paprika; 0.5 tsp Ground cumin; 0.5 tsp Dried oregano; 0.25 tsp Black pepper; 8 pieces Green olives, sliced; 2 tbsp Raisins; 2 eggs Hard-boiled eggs, chopped

Inspired by Rocio's Mexican Kitchen

Time1h 30m

Serves12

Make Empanadas Chileajo Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

3 cups 00 bread flour

3/4 cup (180 ml) Warm water

2.03 tbsp (30 ml) olive oil

1 tsp Celtic sea salt

1 tsp Sugar (optional, for slight sweetness)

Filling

15 7/8 oz (450 g) Ground beef

2 cups Onions, finely chopped

2 tsp Garlic, minced

1 tbsp Olive oil for sautéing

1 tsp Smoked paprika

1/2 tsp Ground cumin

1/2 tsp Dried oregano

1/4 tsp black pepper

8 pieces Green olives, sliced

2 tbsp Raisins

2 eggs Hard-boiled eggs, chopped

Method

Overview

This Chilean-style empanadas recipe yields about 12 pastries. The dough is baked until golden and the filling combines savory beef with onions, olives, raisins, and hard-boiled eggs.

Dough preparation

Make the dough

In a large bowl, whisk together the flour and salt. Create a well in the center and add warm water and olive oil. Stir until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. If the dough is sticky, sprinkle with a bit more flour.

Cover the dough with a damp cloth and let rest for 15-30 minutes to relax the gluten.

Filling preparation

Cook the filling

In a skillet, heat the olive oil over medium heat. Add onions and sauté until translucent, about 5-6 minutes.

Add garlic and cook for about 30 seconds until fragrant.

Increase heat to medium-high, add ground beef, and cook until browned, breaking it apart as it browns. Drain excess fat if needed.

Stir in smoked paprika, cumin, oregano, and black pepper. Cook 1-2 minutes to bloom the spices.

Remove from heat and mix in olives, raisins, and chopped hard-boiled eggs. Allow the filling to cool to room temperature before using.

Assemble and bake

Roll and fill

Divide the dough into 12 equal portions. Roll each portion into a circle about 6-7 inches (15-18 cm) in diameter. Place a generous tablespoon of filling on one half of each circle.

Seal empanadas

Fold dough over filling to form a half-moon. Press edges together and crimp with a fork to seal. Create small vent slits on top.

Bake

Preheat oven to 375°F (190°C). Place empanadas on a parchment-lined baking sheet. Bake 25-30 minutes, or until the pastry is golden brown.