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Easy Chilean Empanadas
Chilean empanadas filled with more than just spiced beef — a slice of boiled egg and a whole olive go in too, crimped shut and baked until golden.
Ingredients
Instructions
Cook the spiced ground beef with the onion until fragrant and cooked through, then cool completely before filling, hot filling makes the dough soggy and hard to seal.
Place a spoonful of the cooled beef mixture on each dough disc along with a slice of boiled egg and a whole olive.
Fold each disc over the filling and crimp the edges firmly with your fingers or a fork to seal completely.
Bake at 200C for 20-25 minutes until deeply golden and crisp.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
