Chilean Empanada

Flip it!

My empanadas came out delicious! Next time I won’t put the cornstarch in the cup of water. I had to add more seasoning after that. Didn’t really need the cornstarch. I also read how bland the dough was so I added oregano, and Italian seasoning to the flour and brown sugar to my butter flavored shortening and milk mixture. Definitely gave a great flavor to the crust of my delicious empanadas. A lot of work but worth it. Got meat leftover so I’ll make more tomorrow for work.

This was very nice and easy to make, although I had assistance from a stand mixer to make the dough. Otherwise, I think the dough would be a lot of work. Next time, though, I’ll probably put some chilli flakes in it. There is a little bit of heat, but I like it spicier.

I made this, first time ever making Empanadas, and it was a HUGE hit. I will definately be making this again. The filling is so good – everyone asked what was the slight sweetness inside and they could not guess it was the raisins.


1 tablespoon butter
1 large onion, chopped
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound ground pork
3 hard-cooked eggs, chopped
1 cup raisins
1 cup chopped black olives
1 cup water
1 teaspoon cornstarch
1 cup lukewarm milk
1 cup shortening, melted5 cups all-purpose flour
2 teaspoons salt
2 eggs, beaten.


Melt the butter in a large skillet over medium heat; cook the onion, garlic, oregano, cumin, salt, and pepper in the melted butter until the onion is golden brown, 5 to 7 minutes. Add the ground pork and cook until completely browned, 7 to 10 minutes more; drain the fat from the skillet. Stir the eggs, raisins, and olives into the mixture. Whisk the water and cornstarch together in a small bowl; pour into the skillet and stir until the liquid thickens. Remove from heat and set aside.
Whisk the milk and melted shortening together in a bowl until evenly blended. Stir the flour and salt together in a separate large bowl. Pour the wet mixture into the dry and whisk until well mixed into a dough. Set aside to rest for 10 minutes.
Preheat an oven to 400 degrees F (200 degrees C).
Place the dough onto a lightly-floured board and roll to about 1/8-inch thick; cut into circles with a round cookie cutter or glass. Drop equal portions of the pork mixture into the center of each circle. Fold each circle in half and press edges with a fork to seal. Brush the tops of the empanadas with beaten egg.
Bake in the preheated oven until golden brown, about 25 minutes.