Happy independance day to all of my Chilean friends!
Today Chile is celebrating the day that they won their independance from Spain on September 18, 1810.I don’t know how it is possible that I have lived here a year and have yet to make empanadas.
In case you didn’t know, empanadas are like Chile’s cheeseburger. They are a traditional favorite and they are served in every part of the country.
The fillings vary but usually include meat, hard boiled eggs, and olives or sometimes just cheese.
I am a fan of all of these things but I think I may have mentioned before that my family is a little (ahem, a Lot) picky so I went with a very basic filling for these.
They are so good and not as hard as you may think.
I feel a little more Chilean now that I have made these. Now I just have to memorize the words to the national anthem…..which is like 5 minutes long. Maybe the ability to make empanadas will get off the hook until next year.
You must try this recipe. Trust me, you’ll thank me later.These are a very festive way to celebrate today. Viva Chile!
- 3/4 lb. ground pork
- 1 medium red onion
- 5 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 1 teaspoon oregeno
- 1 teaspoon cumin
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1/3 cup flour
- 1 cup water
- 3 cups flour
- 1/2 cup lard or vegetable shortening
- 1/2 cup milk
- 2 teaspoons salt
- 1 large egg, beaten
- 1 tablespoon water
- 1 egg plus 2 tablespoons water for brushing on tops
- Cook Pork over medium heat until fully browned. Drain and place in separate dish; cover to keep warm.
- Cook onion and garlic in 1 tablespoon of oil until soft. Add pork and seasonings to pan.
- Whisk water and flour in a small bowl until completely smooth then pour over filling. Stir contantly until it begins to thicken then remove from heat. Cover to keep warm until ready to use.
- For the pastry, melt lard or shortening in a large bowl. Add egg, milk, salt, and water and stir until combined. Add flour and mix until it forms a dough.
- Preheat oven to 400 degrees F. Roll dough out on a lightly floured surface until it about 1/8 inch thick. Cut circles with a large cookie cutter or you can use a bowl like I did. You can make them a big or small as you like.
- Spoon filling into the center of each circle and fold in half. press edges together all the way around and place on a lined baking pan.
- Brush with eggwash and bake for 20 - 30 minutes depending on size until golden brown.
Additional add-ins for traditional empanadas include: 1/2 cup raisins, 2 hardboiled eggs, or 1/2 cup olives