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Chilean Empanadas
Chilean Empanadas

Chilean Empanadas

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Cook Minutes 1 Hr 10 Min
Prep : 40 Min Cook: 30 Min
Make and freeze these unbaked empanadas, then keep them on hand to bake when unexpected guests stop in!
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 tsp. paprika, divided
1 small onion, chopped
1/4 cup Kraft Zesty Italian Dressing
1 lb. (450 g) extra-lean ground beef
1/4 cup raisins
2 Tbsp. chopped green olives
1 jalapeño pepper, seeded, chopped
1 tsp. ground cumin
1 cup Cracker Barrel Shredded Old Cheddar Cheese
1 hard-cooked egg, chopped
1 egg, beaten
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How do I make it ?
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Step 1
Prepare Empanada Dough as directed, adding 1/2 tsp. paprika to flour mixture before cutting in shortening; set aside.
Step 2
Cook and stir onions in dressing in medium skillet on medium heat 5 min. or until onions are tender. Add meat, raisins, olives, peppers, cumin and remaining paprika; mix well. Cook and stir 12 min. or until meat is browned and most the liquid is cooked off. Cool completely.
Step 3
Heat oven to 400°F. Shape dough into 12 balls, using about 2 Tbsp. for each. Flatten each to 6-inch round. Add cheese and hard-cooked egg to meat mixture; mix well. Spoon about 1/4 cup onto centre of each round. Brush edges evenly with half the beaten egg; fold in half. Seal edges with fork. Place on parchment-covered baking sheet. Brush with remaining beaten egg.
Step 4
Bake 15 min. or until golden brown.
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Make Ahead
Assemble empanadas as directed; place on parchment-covered baking sheet. Refrigerate up to 24 hours, then bake as directed. To freeze, layer unbaked empanadas between sheets of waxed or parchment paper in airtight container. Freeze up to 2 weeks. Thaw completely in refrigerator before baking as directed.
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Note
For best flavour, prepare filling ahead of time. Refrigerate overnight to allow flavours to blend.
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Special Extra
For extra heat, do not remove jalapeño pepper seeds. Or, add 1 to 2 tsp. of your favourite hot pepper sauce to the filling before using as directed.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
280
Calories From Fat
0
% Daily Value
Total fat 16 g
25 %
Saturated fat 5 g
25 %
Cholesterol 65 mg
Sodium 230 mg
10 %
Total carbohydrate 20 g
7 %
Dietary fibre 1 g
4 %
Sugars 3 g
Protein 14 g
Vitamin A
4 %
Vitamin C
2 %
Calcium
8 %
Iron
15 %
Servings
12 servings, 1 empanada (81 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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