pork

Chilean Empanada

Name: Chilean Empanada
Yield: 4 servings
Ingredients: 1 tablespoon Butter; 1 large Onion; 1 tsp minced Garlic; 1 tsp Dried Oregano; 1 tsp Cumin; 1/2 tsp Salt; 1/2 tsp Black Pepper; 1 lb Ground Pork; 1 cup Raisins; 1 cup Black Olives; 3 Large Eggs; 1 cup Water; 1 cup Shortening; 5 Cups All purpose flour; 2 tsp Salt; 2 Beaten Eggs

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Butter1 tbsp
Onionlarge1
Garlic1 tsp
Dried Oregano1 tsp
Cumin1 tsp
Salt½ tsp
Black Pepper½ tsp
Ground Pork1 lb
Raisins1 cup
Black Olives1 cup
EggsLarge3
Water1 cup
Shortening1 cup
All purpose flour5 cups
Salt2 tsp
Eggs2

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 0 min

1
Make the filling: Melt butter in a large skillet over medium heat. Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes. Add pork and cook until completely browned and crumbly, 7 to 10 minutes more. Drain fat from the skillet. Stir in raisins, olives, and hard-cooked eggs.
2
Whisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens. Remove from the heat and set aside.
3
Make the dough: Whisk milk and melted shortening together in a bowl until evenly blended. Stir flour and salt together in a separate large bowl. Pour milk mixture into flour mixture; whisk until well combined and a dough forms. Let rest for 10 minutes.

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