Chilean Empanada
personRecipeLibrary
Chile Pork recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicChile speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53514.
Provider record: TheMealDB meal 53514 · updated 2026-06-30 21:24:36
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 1 tablespoon Butter
- 1 large Onion
- 1 tsp minced Garlic
- 1 tsp Dried Oregano
- 1 tsp Cumin
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 lb Ground Pork
- 1 cup Raisins
- 1 cup Black Olives
- 3 Large Eggs
- 1 cup Water
- 1 cup Shortening
- 5 Cups All purpose flour
- 2 tsp Salt
- 2 Beaten Eggs
Directions
- Make the filling: Melt butter in a large skillet over medium heat. Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes. Add pork and cook until completely browned and crumbly, 7 to 10 minutes more. Drain fat from the skillet. Stir in raisins, olives, and hard-cooked eggs.
- Whisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens. Remove from the heat and set aside.
- Make the dough: Whisk milk and melted shortening together in a bowl until evenly blended. Stir flour and salt together in a separate large bowl. Pour milk mixture into flour mixture; whisk until well combined and a dough forms. Let rest for 10 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 12 circles with a round cookie cutter or glass. Spoon filling into the center of each circle. Fold each circle in half and press the edges with a fork to seal. Brush the tops with beaten egg. Place empanadas onto the prepared baking sheet.
- Bake in the preheated oven until golden brown, about 25 minutes.