Piño Chilean Empanada Filling

"The "official" empanada filling from Chile, found on Wikibooks"
 
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Ready In:
35mins
Ingredients:
13
Yields:
3-10 Empanadas, depending on their size
Serves:
4
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ingredients

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directions

  • Preparation: chop onion, mince garlic.
  • Saute onion in olive oil and add garlic. Once onions are translucent add beef and brown. While browning, add salt, sugar, spices, and bay leaf.
  • Simmer for 20 minutes uncovered.
  • Remove bay leaf, and add olives and raisins.
  • Serve in your choice of empanada dough, made from scratch or frozen (I use Cubanita brand).

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Reviews

  1. This is a very tasty empanada filling...not too sweet, not too salty...just right. I left out the hardboiled egg and made part of the recipe as listed and part with beans to replace the meat. My husband loved the meat filling and I loved the bean filling. Thanks!
     
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