Savory baked pastry filled with spiced ground beef, onions, and raisins
Traditional Chilean empanadas filled with a classic mixture of ground beef, caramelized onions, olives, hard-boiled eggs, and raisins. These golden pastries are a staple at Chilean celebrations and street markets.
Serves 12
Heat oil and cook onions until golden. Add ground beef and brown, breaking it up as it cooks. Season with cumin and salt.
Cook onions slowly for deep caramelization
Stir in raisins, olives, and chopped eggs. Mix until well combined and let cool.
Place 2 tablespoons of filling on each pastry circle. Fold in half and crimp edges with a fork.
Place on baking sheet and bake at 190°C for 20-25 minutes until golden brown.
Let cool for 5 minutes on a wire rack before serving.
Make filling the day before for easier assembly
Freeze empanadas before baking for even crispier pastry
Serve with fresh salsa or hot sauce
Seafood empanadas with shrimp and sea bass
Vegetarian version with roasted vegetables and cheese
Cheese and corn empanadas for a different flavor
Store in airtight container up to 3 days, or freeze up to 3 months
Empanadas have Spanish origins but became quintessentially Chilean with the addition of local ingredients like cumin and the distinctive pino filling.
Yes, it's a great time-saver. Just follow package instructions.
Yes, deep fry at 175°C until golden. They'll be crispier.
Per serving · 12 servings total
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