CHILEAN EMPANADAS
I grew up next to a woman from chile. She would make great empanadas!! This recipe is very close to hers! Very tasty and different! This is an easy recipe in that it uses refrigerated biscuits instead of a homemade dough.
Provided by Charmie777
Categories Savory Pies
Time 45m
Yield 20 empanadas
Number Of Ingredients 15
Steps:
- Heat oil in heavy skillet over medium heat.
- Add beef, bell pepper and garlic.
- Cook until beef loses its pink color and vegetables begin to soften, about 6 minutes.
- Add raisins and next 6 ingredients and cook until mixture is thick, about 5 minutes.
- Season to taste with salt and pepper.
- Mix in cheese and cilantro.
- Preheat oven to 375º.
- Roll out one biscuit on lightly floured surface to 4-inch circle.
- Brush half the dough with egg wash.
- Place 1 rounded tablespoon filling on dough.
- Fold over to crate half circle; press edges to seal.
- Using fork, crimp edges.
- Place on large baking sheet.
- Brush with egg wash.
- Bake until golden brown, about 12 minutes.
Nutrition Facts : Calories 172, Fat 8.5, SaturatedFat 2.9, Cholesterol 22, Sodium 382.8, Carbohydrate 17.6, Fiber 0.5, Sugar 4.1, Protein 6.5
CHILEAN EMPANADA
My mother is from Chile and these have been a staple of our household for years. I have searched and searched and never seem to find the right one, so here is our family favorite. My mom likes to sprinkle sugar on hers. I prefer a little mustard to dip it in. We all have our own cravings. This recipe makes about a dozen large empanadas, depending on the size.
Provided by Alicia Moore Lutz
Categories World Cuisine Recipes Latin American South American Chilean
Time 1h10m
Yield 12
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 530.2 calories, Carbohydrate 54.2 g, Cholesterol 112.7 mg, Fat 27.9 g, Fiber 2.6 g, Protein 16.1 g, SaturatedFat 8.1 g, Sodium 653.3 mg, Sugar 10 g
CILANTRO SAUCE FOR CHILEAN EMPANADAS
I learned to make empanadas over 25 years ago from a Chilean friend. It's the empanada recipe that has beef, onions, garlic, hard-boiled eggs, raisins, etc. While I could find similar recipes for the empanadas on RecipeZaar, I could not find one for the sauce that you pour inside the empanada after baking it, and before eating it. And well...............that's just a shame! So I thought I'd post the one I was taught to make. After making this batch, I pour smaller servings into individual little bowls so each person can spoon a little sauce into their empanada before every bite. Please feel free to tweek according to taste. Also, we think this sauce tastes better the next day after making it. Enjoy!
Provided by GarlicQueen 1
Categories Sauces
Time 15m
Yield 3-4 cups, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Chop cilantro and green onions.
- Mince garlic.
- Put chopped cilantro, green onions and minced garlic in a bowl.
- Add oil and lemon juice.
- Pour hot water over all to cover. (like the consistency of thick soup).
- Add hot sauce to taste.
- Add more lemon juice to taste if needed.
- Let sit for about 5 minutes to soften vegetables.
Nutrition Facts : Calories 50, Fat 4.6, SaturatedFat 0.6, Sodium 7.8, Carbohydrate 2.3, Fiber 0.8, Sugar 0.7, Protein 0.6
BRIANNA'S EMPANADA WITH CHIMICHURRI SAUCE
Provided by Brianna Jenkins
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat a large skillet over medium-high heat and coat with the olive oil. Add the ground beef and break it up with a wooden spoon. Stir the beef and cook it until browned. Remove the beef from the pan to a dish. Drain all but 1 tablespoon of fat from the pan. Return the pan to the heat and add the onion, cooking until softened, about 8 minutes. Stir in the garlic, chile powder, cumin, and coriander and cook for 3 minutes. Add the ground beef back into the pan and stir to combine. Turn off the heat and let cool for 5 minutes. Stir in the green chiles and chopped egg.
- Fill a small bowl with water.
- Lay out a few of the empanada wrappers on a flat surface. Top the center of each wrapper with about 3 tablespoons of the beef filling. Dip your finger lightly in the water and run it along the edges of the wrapper. Fold the wrapper over the beef, into a half moon shape and pinch it shut. Repeat with the remaining wrappers and filling ingredients.
- Heat a deep saute pan over high heat and pour in enough canola oil to fill the pan halfway up the sides. Heat the oil to 350 degrees F. Fry the empanadas until golden brown, 1 to 2 minutes on each side. Be sure to flip them so they cook on both sides. Remove from the pan and drain them on paper towels. Transfer the empanadas to a serving platter and serve with the Chimichurri Sauce for dipping.
- To make Chimichurri Sauce:
- Grate 2 tablespoons of zest from the lemons and squeeze out 1/4 cup of juice. Add the zest and juice to a food processor or blender along with the cilantro, parsley, mint, garlic, salt, red pepper flakes, and olive oil. Pulse to blend the ingredients. If the sauce is too thick, add more oil and lemon juice. The sauce should be just thin enough to pour. Transfer the sauce to a serving bowl and serve with the empanadas.
- Yield: about 2 cups
CUBAN PICADILLO EMPANADA AND CILANTRO CREAM SAUCE
Provided by Tyler Florence
Categories appetizer
Time 2h25m
Yield 20 servings
Number Of Ingredients 29
Steps:
- For the filling: Heat the oil in a large saute pan set over medium-high heat. Add the turkey and sprinkle with salt and pepper. Cook, stirring to break up the turkey, until browned and cooked through, about 5 minutes. Using a slotted spoon, transfer the turkey to a bowl and keep the fat in the pan. Add the chili powder, coriander, cumin, garlic, onions and bell peppers, and cook until soft and fragrant, 7 to 8 minutes. Add the meat back to the pan and stir to incorporate. Add the tomato puree, raisins, capers, olives, thyme and bay leaf, and cook until all of the flavors come together and the liquid is absorbed, about 10 minutes. Season with the lime juice, salt and pepper. Cool the filling completely.
- For the dough: In a large bowl, sift together the flour, masa harina, baking powder and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup water, and work it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
- Lightly flour a rolling pin and a clean surface. Divide the dough in half. Refrigerate half of the dough and roll out the other half of the dough to 1/8-inch thick. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough. Repeat with the remaining dough.
- In a small bowl, beat the egg with 1 tablespoon water. Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill for at least 30 minutes.
- For the sauce: In a small mixing bowl, add the crema, cilantro and lime juice. Mix thoroughly and season with salt and pepper.
- Preheat the oven to 375 degrees F. Grease a baking sheet.
- Place the empanadas on the prepared baking sheet and brush the tops with some egg wash. Using a fork, prick a few holes in the tops of the empanadas for the steam to escape. Bake until the empanadas are golden brown, 30 minutes.
CHILEAN EMPANADAS
Stuffed with a savory blend of ground beef, raisins and green olives, these cheesy Chilean Empanadas are sure to impress your guests.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Prepare Empanada Dough as directed, adding 1/2 tsp. paprika to flour mixture before cutting in lard; set aside.
- Cook and stir onions in dressing in medium skillet on medium heat 5 min. or until onions are tender. Add meat, raisins, olives, peppers, cumin and remaining paprika; mix well. Cook and stir 12 min. or until meat is browned and most the liquid is cooked off. Cool completely.
- Heat oven to 400°F. Shape dough into 12 balls, using about 2 Tbsp. for each. Flatten each to 6-inch round. Add cheese and hard-cooked egg to meat mixture; mix well. Spoon about 1/4 cup onto center of each round. Brush edges evenly with half the beaten egg; fold in half. Seal edges with fork. Place on parchment-covered baking sheet. Brush with remaining beaten egg.
- Bake 15 min. or until golden brown.
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g
AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO)
My husband and I returned recently from a wonderful trip to Puerto Rico. While there we fell in love with "empanadas de pollo" (chicken pies), that we found at roadside stands along Route 3. Here is a version we came up with once we returned--delicious!
Provided by NatalieC
Categories World Cuisine Recipes Latin American Caribbean
Time 1h10m
Yield 12
Number Of Ingredients 17
Steps:
- Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
- Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
- Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
- Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.
Nutrition Facts : Calories 280.4 calories, Carbohydrate 25.1 g, Cholesterol 29.5 mg, Fat 14 g, Fiber 1.1 g, Protein 12.8 g, SaturatedFat 2.7 g, Sodium 859.9 mg, Sugar 0.6 g
CILANTRO AND CHICKEN EMPANADAS RECIPE
Bake up this Cilantro and Chicken Empanadas Recipe and impress your guests! This easy chicken empanadas recipe features toasted almonds, grated Parmesan, fresh cilantro and parsley.
Provided by My Food and Family
Categories Home
Time 55m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Prepare Empanada Dough as directed; set aside. Process next 5 ingredients in food processor until mixture forms thick paste. Stir in chicken.
- Heat oven to 400°F. Shape dough into 24 balls, using about 1 Tbsp. for each. Flatten each to 4-inch round. Spoon about 1 heaping Tbsp. chicken mixture onto center of each round. Brush edges evenly with half the egg; fold in half. Seal edges with fork; place on parchment-covered baking sheet. Brush with remaining egg.
- Bake 15 min. or until golden brown.
Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
More about "cilantro sauce for chilean empanadas recipes"
CILANTRO SAUCE FOR CHILEAN EMPANADAS RECIPE - FOOD NEWS
From foodnewsnews.com
PALEO YUKKA EMPANADAS WITH JALAPEñO CILANTRO SALSA
From spiceroots.com
CUBAN PICADILLO EMPANADAS & CILANTRO MAYO - MEEM'S KITCHEN
From meemskitchen.com
BEEF EMPANADAS WITH CHIMICHURRI DIPPING SAUCE - FUFU'S KITCHEN
From fufuskitchen.com
CHILEAN-STYLE EMPANADAS – WHAT2COOK
From what2cook.net
CHILEAN BEEF EMPANADAS - PILAR'S CHILEAN FOOD & GARDEN
From chileanfoodandgarden.com
CHILEAN CHEESE EMPANADAS - BAKERITA
From bakerita.com
GREEN SAUCE FOR EMPANADAS RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
CILANTRO JALAPENO SAUCE - EASY EVERYDAY RECIPES FROM ...
From fifteenspatulas.com
RECIPE FLASHBACK: MINI CHILEAN EMPANADAS AL HORNO {OVEN ...
From singerskitchen.com
PEBRE RECIPE - AUTHENTIC CHILEAN SALSA - BACON IS MAGIC
From baconismagic.ca
12 STEPS TO PERFECT TRADITIONAL CHILEAN EMPANADAS | WINE ...
From winemag.com
PEBRE SAUCE - PILAR'S CHILEAN FOOD & GARDEN
From chileanfoodandgarden.com
10 BEST EMPANADA SAUCE RECIPES - YUMMLY
From yummly.com
JALAPEñO CILANTRO CHIMICHURRI SAUCE + EMPANADAS - FEEL ...
From feel-good-foods.com
CHILEAN EMPANADAS - A DELICIOUS FOOD TRADITION - PEPE'S …
From pepeschile.com
CILANTRO SAUCE RECIPE FOR TACOS, NACHOS, AND MORE
From umamigirl.com
FRIED EMPANADAS WITH CILANTRO, MEAT, EGG, TOMATO AND CHILI ...
From dreamstime.com
CILANTRO GARLIC SAUCE (POLLO TROPICAL INSPIRED) - A SASSY ...
From asassyspoon.com
EMPANADAS PERUANAS - SOUTH AMERICA TO THE WORLD
From southamericatotheworld.com
CHILE FOOD: 17 TRADITIONAL CHILEAN DISHES YOU MUST TRY ...
From rainforestcruises.com
SMOKY POTATO AND CAPER EMPANADAS WITH CILANTRO SAUCE ...
From foodnewsnews.com
SMOKY POTATO AND CAPER EMPANADAS WITH CILANTRO SAUCE RECIPE
From seriouseats.com
BISON EMPANADAS WITH CHILEAN PEBRE – BENJAMIN LEE BISON
From buysomebison.com
AVOCADO EMPANADAS WITH CILANTRO SAUCE - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
CILANTRO CHIMICHURRI - KEVIN IS COOKING
From keviniscooking.com
RECIPES - CHORIZO EMPANADAS WITH CILANTRO DIPPING SAUCE
From hallmarkchannel.com
RECIPE: CHILEAN EMPANADAS - RECIPELINK.COM
From recipelink.com
FRIED EMPANADAS WITH CILANTRO, MEAT, EGG, TOMATO AND CHILI ...
From dreamstime.com
CILANTRO SAUCE RECIPE | MYRECIPES
From myrecipes.com
CHILEAN EMPANADAS DE PINO RECIPE - THE SPRUCE EATS
From thespruceeats.com
TOP 20 CHILEAN FOODS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
RECIPE FOR CLASSIC CHILEAN EMPANADAS | CANADIAN LIVING
From canadianliving.com
WHAT TO SERVE WITH EMPANADAS (15 ... - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
CHILEAN EMPANADAS RECIPE - FOOD.COM | RECIPE | RECIPES ...
From pinterest.com
You'll also love