Vegetarian Chilean Empanadas Recipes

CHILEAN EMPANADA

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.

VEGETARIAN CHILEAN EMPANADAS

Steps:

• Preheat oven to 375. In a large skillet, sauté the onions and peppers in the oil on medium-low for 2 minutes or until the onions soften, and add the garlic and fry another minute. Add the mushrooms and spices, and continue to fry until mushrooms soften 2-3 minutes.
• While this is cooking, pulse the olives and beans in a processor to the consistency of finely ground meat, and add to the mixture. Add the lentils and raisins. Add a little flour, as needed to absorb the moisture released by the mushrooms, and finish off with the vinegar, cheese and cilantro. Turn off heat.
• Roll out the biscuits into thin rounds, top with a rounded tablespoon of the mixture, moisten the edges with egg, fold over and press the edges together with a fork, and brush the tops again with egg. Bake for 15-20 minutes until golden brown.

VEGETARIAN EMPANADAS THREE WAYS

Steps:

• Choose the filling for your empanadas. Each recipe for filling above will make one batch of 10-12 empanadas.
• Make the filling using the instructions designated below for your choice.
• Heat oil in a skillet. When hot add onions and garlic and saute until tender. Add spinach and cook until spinach is wilted. Add the artichokes and nutmeg and cook for an additional 1-2 minutes. Remove from heat, stir in parmesan cheese and allow the mixture to cool slightly before assembling empanadas
• Heat oil in a skillet. When hot add onions and garlic and saute 2-3 minutes. Add jalapeno peppers and cook until all the veggies are soft. Add the tomato paste and beans and cook for an additional 1-2 minutes. Remove from heat and stir in cilantro.
• In a small bowl, mix together the corn, cheese and diced green onions.
• Preheat the oven to 400° F.
• Lay the disks out on a lightly floured work surface.
• Place a heaping tablespoon of the filling into the center of the dough circle.
• Dampen the edges of the circle with water and fold in half to create a half moon shape.
• Use a fork to press the edges closed.
• Place each empanada onto a baking sheet with about 1 ½ inch of space in between.
• Repeat with the remaining empanada dough and filling to make all 10 empanadas.
• Brush the tops of the empanadas with plant-based milk. Place into the oven and cook for 15-20 minutes or until the pastry puffs up and golden brown.

CHILEAN BEEF AND OLIVE EMPANADAS

Steps:

• Preheat oven to 400°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef other into crumbles; do not drain. Stir in hard-boiled eggs, olives and spices; heat through. Remove from the heat., Brush beaten egg over edges of dough circles. Place 3 tablespoons filling on 1 side. Fold dough over filling. Crimp edges and press to seal. Place on parchment-lined baking sheets. Brush tops with remaining beaten egg. Refrigerate for 15 minutes., Bake until golden brown, 20-25 minutes; serve warm with salsa, if desired.

CHILEAN EMPANADAS

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.