Fried empanadas

    2 hours 20 min

    These fried empanadas are the best! Sultanas and eggs make this recipe extra delicious believe it or not!

    150 people made this

    Serves: 24 

    • 550g plain flour
    • 1 1/2 teaspoons salt
    • 125g lard, margarine or butter
    • 300ml water, or as needed
    • 2 tablespoons olive oil
    • 1 small onion, chopped
    • 675g minced beef
    • 1 pinch salt
    • 2 tablespoons paprika
    • 1 tablespoon cumin
    • 1/2 teaspoon ground black pepper
    • 80g sultanas
    • 1 tablespoon vinegar
    • 2 hard-boiled eggs, peeled and chopped
    • 1 litre oil for frying, or as needed

    Prep:1hr  ›  Cook:20min  ›  Extra time:1hr  ›  Ready in:2hr20min 

    1. In a medium bowl, stir together the flour and salt. Rub in the fat using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in cling film and refrigerate for 1 hour.
    2. Heat the oil in a large frying pan over medium heat. Add the onion and cook until tender. Crumble in the mince, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until beef is browned. Drain excess fat, and stir in the sultanas and vinegar. Refrigerate until chilled, then stir in the hard-boiled eggs.
    3. Form the dough into 5cm balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the centre, then fold into half-moon shapes. Seal edges by pressing with your fingers.
    4. Heat oil in a deep-fryer to 180 degrees C. Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on kitchen roll, and serve hot.

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    Reviews in English (135)


    This is the real thing! Empanadas Chilenas, I love them. The only thing I did different was: brushed the empanadas with eggwhites diluted in water and I baked them, 350º for 15 to 20 minutes, until golden brown. They were great! Healthy version!  -  24 May 2007  (Review from Allrecipes US | Canada)


    The crust is the bomb! Hot Pockets aint got nothing on this! I'm mexican, so i had to spice up the flavor to make them like grandma's. Additing chorizo is a must! Though, before I cooked the meat, I diced two russet potatoes into very small pieces and cooked them with the onion, olive oil, and plenty of fresh crushed black pepper and garlic salt. Once the potatoes were crispy and the onion tender, I stirred in the meat, and shortly after a whole link of chorizo. I also added some hot chili powder and oregano. If I really had wanted to follow grandma's recipe, I would have used finely chopped top sirloin instead of the frozen pre-ground variety.  -  20 Dec 2007  (Review from Allrecipes US | Canada)


    Oh, my God! I'm Chilean. Empanadas, are among my favorite traditional food. Chilean empanadas are unique in texture and taste. This recipe is great! You can also substitute the meat filling ("el pino") for Mozarella cheese, poultry, or seafood. When you use cheese, don't use any of the ingredients for the meat one, just the cheese! Sparkle confectioner sugar on the top of the fried cheese empanada before serving. This recipe should've been called "Fried Meat Empanadas" (Empanadas Fritas de Pino). "Pino" is what we call the mix of all the ingredients in the meat. For all empanadas, slide ur clean, wet index finger on the edge of the dough before folding and cooking. This prevents the filling from dripping or falling out while fryng the empanada. Poke the top of the dough with a fork about 3 times before frying so air can exit and prevent dough for exploding while frying. Look for the recipes for all of them and try them. You and ur family will just love them all! Your guests will love them, too. Make at least a dozen of them for a family of three or four. For parties, make sure you make at least 2 per guest. Cook time is less than 5 minutes. Two or three minutes of deep fry should be enough. IMPORTANT: Pls, don't use supermarket dough. The dough recipe is as important as the filling to taste the true Chilean empanadas. Add spices to the filling as per your taste. Don't substitute anything! Enjoy!  -  22 Nov 2009  (Review from Allrecipes US | Canada)