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Chilean Empanadas

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Why I Love This Recipe

Small empanadas were often party hors d’oeuvres when I was a child in Argentina. Empanadas are time consuming to make because the dough can be tricky, but they’re delicious – well worth the effort.

Margaret W.

Ingredients You'll Need

Empanada “Pino” Filling Mixture - makes 120 small empanadas (you can freeze the extra empanadas to cook another time)
1/2 pound hamburger
1/2 pound ground pork
2 medium onions, chopped
1/4 teaspoon garlic powder
2 shakes Worcestershire
1/4 cup ketchup
1 teaspoon salt
Green olives (seedless)

Dough - makes 30 empanadas
1 cup milk
3/4 stick of butter
1/4 teaspoon salt
4 C flour


Empanada “Pino” Filling:
Fry the beef, pork, onions, garlic. Add in Worcestershire sauce, ketchup and salt. Leave this “pino” mixture in the refrigerator for two days. Add some raisins, to taste, and one or two green olives per empanada.

Dough: (you’ll save a few hours by buying prepared dough “discos” at a Latin American grocery store)
Boil milk, butter and salt. Add flour and mix well. Knead 12 times. Keep dough covered on a plate over hot water. Roll 3/8 inch thick, cut with a glass, roll each piece flat.

Place a spoonful or two, depending on the size of your dough discs, of empanada mix on half of the dough disc. Then add an olive or two. Lightly wet half of the dough’s edge with a tiny bit of water. Fold the disc over and seal the edges of the empanada. If a piece of empanada dough gets a hole in it, toss that piece and start over with a new one. Finish the empanada’s edges with a fork or Google empanada folding instructions. Quickly and carefully fry each little empanada in hot oil until golden. Best served warm.

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