Cilantro Sauce For Chilean Empanadas Recipes

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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



Chilean Empanadas image

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

1 tablespoon olive oil
1/2 lb lean ground beef
1/2 green bell pepper, chopped
2 tablespoons chopped garlic
1/3 cup raisins, chopped
1/4 cup pimento stuffed olive, chopped
1 1/2 tablespoons red wine vinegar
1 tablespoon flour
1 3/4 teaspoons allspice
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 cup monterey jack cheese, grated
1/3 cup cilantro, chopped
2 (12 ounce) packages refrigerated buttermilk biscuits
1 egg, beaten with 1 tablespoon water

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



Chilean Empanada image

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

1 tablespoon butter
1 large onion, chopped
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon cumin
½ teaspoon salt
½ 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, melted
5 cups all-purpose flour
2 teaspoons salt
2 eggs, beaten

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



Cilantro Sauce for Chilean Empanadas image

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

2 bunches cilantro
1 -2 bunch green onion
garlic, lots
2 tablespoons oil
2 tablespoons lemon juice (approximately 1/2 lemon)
hot water
hot sauce

BRIANNA'S EMPANADA WITH CHIMICHURRI SAUCE

Provided by Brianna Jenkins

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 20



Brianna's Empanada with Chimichurri Sauce image

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

1 tablespoon olive oil
1 pound ground beef
1 large onion, chopped
6 cloves garlic, chopped
2 teaspoons chipotle chile powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 (4.5-ounce) cans mild chopped green chiles
2 hard-boiled eggs, chopped
3 packages empanada wrappers
Canola oil, for frying
Chimichurri Sauce, Serena Palumbo's recipe follows
2 lemons
1 bunch fresh cilantro, leaves roughly chopped, about 1 cup
1 bunch fresh parsley, leaves roughly chopped, about 3/4 cup
1 bunch fresh mint, leaves roughly chopped, about 3/4 cup
6 cloves garlic
Pinch kosher salt
1/4 teaspoon red pepper flakes, or to taste
1/2 cup light olive oil

CUBAN PICADILLO EMPANADA AND CILANTRO CREAM SAUCE

Provided by Tyler Florence

Categories     appetizer

Time 2h25m

Yield 20 servings

Number Of Ingredients 29



Cuban Picadillo Empanada and Cilantro Cream Sauce image

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.

1 tablespoon extra-virgin olive oil
8 ounces ground turkey
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1 teaspoon dark chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 clove garlic, finely chopped
1 small yellow onion, finely diced
1/2 medium green bell pepper, finely diced
1/2 cup tomato puree
1/4 cup raisins
1 tablespoon capers
7 Castelvetrano olives, pitted and chopped
2 sprigs thyme
1 bay leaf
1 lime, juiced
1 1/2 cups all-purpose flour, plus more for dusting
1 cup masa harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg
Butter, for greasing
1 cup Mexican crema or sour cream
1/4 cup finely chopped fresh cilantro
1/2 lime, juiced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

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



Chilean Empanadas image

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

1 Empanada Dough
1 tsp. paprika, divided
1 small onion, chopped
1/4 cup KRAFT Zesty Italian Dressing
1 lb. lean ground beef
1/4 cup raisins
2 Tbsp. chopped green olives
1 jalapeño pepper, seeded, chopped
1 tsp. ground cumin
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 hard-cooked egg, chopped
1 egg, beaten

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



Authentic Chicken Empanadas (Empanadas de Pollo) image

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

3 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup warm water
¼ cup vegetable oil
2 tablespoons vegetable oil
1 pound shredded, cooked chicken
½ medium onion, diced
½ green bell pepper, diced
⅛ cup chopped fresh cilantro
⅛ cup sliced green olives
3 cloves garlic, crushed
1 (1.41 ounce) package sazon seasoning with annato (such as Goya®)
1 tablespoon tomato paste
salt and ground black pepper to taste
1 cup vegetable oil for frying

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



Cilantro and Chicken Empanadas Recipe image

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

1 cup fresh cilantro
1/2 cup slivered almonds, toasted
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup fresh parsley
2 Tbsp. KRAFT Grated Parmesan Cheese
2 cups shredded cooked chicken
1 egg, beaten

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From thespruceeats.com


TOP 20 CHILEAN FOODS (+ EASY RECIPES) - INSANELY GOOD
If empanadas weren’t a warm, heartwarming part of your childhood, don’t worry; you can still enjoy these. Just imagine a warm apple pie, but with a savory filling. Yum. 2. Chilean Estofado Beef Stew. Despite how chunky, hearty, and complex this looks, this dish only takes about 40 minutes to pull together.
From insanelygoodrecipes.com


RECIPE FOR CLASSIC CHILEAN EMPANADAS | CANADIAN LIVING
Whisk together 3 tbsp flour and 1/4 cup beef broth or water; stir into the beef mixture. Bring to a boil; reduce heat and simmer until thickened, 5 to 7 minutes. Season with salt, to taste (but not too aggressively, since olives are going in and they're salty!). Let the mixture cool in the fridge; stir in 2 diced hard cooked eggs and 1/2 cup ...
From canadianliving.com


WHAT TO SERVE WITH EMPANADAS (15 ... - INSANELY GOOD RECIPES
Aside from empanadas, you can also serve this as a side dish to meat and veggie entrees or use it as a filling to burritos, enchiladas, and tacos. The best part is this hearty dish comes together in just 30 minutes! 8. Fried Plantains. Rich and savory empanadas meet sweet fried plantains in this epic food pairing.
From insanelygoodrecipes.com


CHILEAN EMPANADAS RECIPE - FOOD.COM | RECIPE | RECIPES ...
Jun 16, 2017 - 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.
From pinterest.com


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