BAKED MEAT-FILLED EMPANADAS (EMPANADAS AL HORNO)
To Chileans, empanadas mostly mean empanadas al horno, which are frequently baked in a wood-burning oven. The classic versions are filled with seasoned minced (not ground) meat and onions and garnished with hard-cooked egg, olives and raisins. They can be made either in the half-moon shape that they usually take throughout Latin America and the Caribbean, or in a distinctively Chilean squared-off form made by folding all but the straight side of the semicircular turnover to make a package that is often four inches across. The dough is made with lard.
Provided by Florence Fabricant
Categories side dish
Time 1h
Yield 8 to 10 large empanadas
Number Of Ingredients 13
Steps:
- Melt lard in a 10- to 12-inch skillet. Add onion and sauté on medium until it barely starts to color. Add beef. Cook until ingredients are lightly browned. Add salt and pepper to taste, cumin, paprika and hot sauce. Set aside. Heat oven to 400 degrees.
- Roll dough as thin as possible. Cut 6-inch circles. Scraps can be re-rolled one time. Place some meat mixture on one half of each circle, leaving a 1/2-inch border around filling. Top with a slice of egg, some olive pieces and a few raisins. Brush egg on empty side of circle, fold dough over to make a half-circle and crimp edges. Traditional squared empanadas can be made by folding an inch or so of each of the pointed ends of the half-circle over to make straight sides, then folding up the rounded bottom to square off the empanada.
- Arrange empanadas on a baking sheet. Squared empanadas should be placed with folded side down. Bake 10 minutes. Turn empanadas over, bake 5 minutes longer, until lightly browned on both sides. Allow to cool briefly before serving.
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Dinesh Mainali
[email protected]These empanadas were a bit time-consuming to make, but they were worth the effort. They were a big hit at my potluck.
Ayebazibwe Crusade
[email protected]I had a little trouble getting the crust to seal properly, but other than that, these empanadas were great. I'll definitely make them again.
Ally Matome
[email protected]The empanadas were good, but the filling was a bit dry for my taste. I'll add more sauce next time.
Maya Lagxa
[email protected]I'm not a great cook, but these empanadas were surprisingly easy to make. They turned out so well that I'm definitely going to try more recipes from this website.
Nomi Meo
[email protected]I made these empanadas for my husband's birthday dinner and he loved them! He said they were the best empanadas he's ever had.
Md Lepon
[email protected]These empanadas were a hit at our party! Everyone raved about them. The filling was delicious and the crust was perfectly cooked.
Roah Solo
[email protected]I followed the recipe exactly and they turned out amazing! My family loved them. I will definitely be making these again.
Wazeer Mallah
[email protected]I've made empanadas before, but these were on another level. The meat filling was so flavorful and juicy, and the crust was crispy and golden brown. A new favorite!
Billa Baadshah
[email protected]These empanadas were an absolute delight to make and even better to eat! The flaky crust and savory filling were cooked to perfection.