Chilean Empanada
This Chilean empanada recipe makes about one dozen baked pastries. They are filled with ground pork, hard-cooked eggs, raisins, and black olives.
The empanadas are made with a simple dough and baked until golden brown.
By Nadia Kovalenko
Posted October 21, 2026Share
Time
Calories
Servings
Difficulty
Description
This Chilean empanada recipe makes about one dozen baked pastries. They are filled with ground pork, hard-cooked eggs, raisins, and black olives.
The empanadas are made with a simple dough and baked until golden brown.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 18
1 tablespoon butter
1 large onion, chopped
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon cumin
0.5 teaspoon salt
0.5 teaspoon ground black pepper
1 pound ground pork
1 cup raisins
1 cup chopped black olives
3 large hard-cooked eggs, chopped
1 cup water
1 teaspoon cornstarch
1 cup lukewarm milk
1 cup shortening, melted
5 cups all-purpose flour
2 teaspoons salt
2 large eggs, beaten
Instructions
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1
Melt 1 tablespoon butter in a large skillet over medium heat. Add 1 large chopped onion, 1 teaspoon minced garlic, 1 teaspoon dried oregano, 1 teaspoon cumin, 0.5 teaspoon salt, and 0.5 teaspoon ground black pepper. Cook and stir until the onion is golden brown, 5 to 7 minutes. Add 1 pound ground pork and cook until completely browned and crumbly, 7 to 10 minutes more. Drain the fat from the skillet. Stir in 1 cup raisins, 1 cup chopped black olives, and 3 large chopped hard-cooked eggs.
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2
Whisk 1 cup water and 1 teaspoon cornstarch together in a small bowl. Pour into the skillet and stir until the liquid thickens. Remove from the heat and set aside.
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3
Whisk 1 cup lukewarm milk and 1 cup melted shortening together in a bowl until evenly blended. Stir 5 cups all-purpose flour and 2 teaspoons salt together in a separate large bowl. Pour the milk mixture into the flour mixture and whisk until well combined and a dough forms. Let rest for 10 minutes.
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4
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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5
Roll the dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 12 circles with a round cookie cutter or glass. Spoon the filling into the center of each circle. Fold each circle in half and press the edges with a fork to seal. Brush the tops with 2 beaten large eggs. Place the empanadas onto the prepared baking sheet.
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6
Bake in the preheated oven until golden brown, about 25 minutes.
Nutrition Facts
Servings 12
Amount Per Serving
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Calories 530 kcal
% Daily Value *
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Total Fat 28g
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Saturated Fat 8g
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Cholesterol 113mg
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Sodium 653mg
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Total Carbohydrate 54g
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Dietary Fiber 3g
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Protein 16g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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