How to Make Chilean Empanadas, Part 2

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

olives

🥗Healthier: capers

💰Cheaper: pickles

Capers add a briny flavor similar to olives, while pickles are more accessible.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides protein while being lower in calories, and chickpeas are economical.

Prepare the dough by mixing flour, salt, and butter until crumbly.

Gradually add water and knead until smooth; let rest for 30 minutes.

Cook onions in a skillet over medium heat until translucent, about 5 minutes.

Add ground beef to the skillet and cook until browned, about 8-10 minutes.

Stir in cumin, paprika, black pepper, and bay leaves; cook for another 2 minutes.

Remove from heat and mix in chopped hard-boiled eggs, olives, and parsley.

Preheat the oven to 375°F (190°C).

Roll out the dough on a floured surface to about 1/8 inch thick.

Cut dough into circles, about 5-6 inches in diameter.

Place a spoonful of filling in the center of each circle.

Fold the dough over to create a half-moon shape and crimp the edges to seal.

Brush the tops with beaten egg for a golden finish.

Place empanadas on a baking sheet lined with parchment paper.

Bake for 20-25 minutes or until golden brown.

Cooking Techniques

Spice Level:

Allergens