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