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Empanada de Horno

A traditional Chilean empanada filled with seasoned beef, eggs, raisins, and olives, wrapped in a flaky homemade pastry dough.

  • Total Time: 1 hour 20 minutes (plus chilling)
  • Yield: 12 servings 1x


Units Scale

78 cups all-purpose flour
4 ounces good quality lard or 4 tablespoons solid vegetable shortening plus 4 tablespoons butter, at room temperature
1 tablespoon salt dissolved in 2 cups warm water
3 tablespoons vegetable oil
6 cups finely chopped onions
2 garlic cloves, finely minced
1 tablespoon sweet paprika
2 1/2 teaspoons ground cumin
2 1/2 teaspoons dried oregano
1/2 teaspoon cayenne pepper, or to taste
1 lb. beef for stewing, cut into 1/4 inch cubes, or ground beef
1 tablespoon all-purpose flour
3/4 cup beef broth (preferably homemade)
Salt and freshly ground pepper, to taste
3 hard-boiled eggs, shelled and quartered
Ripe whole black olives, pitted
1 egg yolk mixed with 1 tablespoon water, for glaze


On a clean wood surface, sift the flour for the dough.
Make a well in the center of the flour, add the lard and some of the salted water, then add more water as needed.
Using a wooden spoon, combine all the ingredients quickly; knead well for about five minutes until a soft dough is formed.
Wrap the dough in a clean kitchen towel; let it rest for 15 minutes while keeping it warm and workable.
For the filling, heat oil in a large skillet over medium heat.
Add onions and cook until softened but not browned, about 5 minutes.
Stir in the garlic, paprika, cumin, oregano, salt, and cayenne.
Add the meat and cook for 5 minutes, stirring occasionally.
Sprinkle 1 tablespoon of flour over the meat mixture and stir well.
Pour in the broth and cook uncovered, stirring occasionally, until most of the juices have evaporated, about 10 to 15 minutes.
Season the filling with salt and black pepper to your taste.
Preheat the oven to 400 F (205 C).
Shape the dough into a large sausage and slice into 12 equal pieces. Keep the remaining dough covered while working with one piece at a time.
Roll out each piece of dough into an 8-inch round about ΒΌ inch thick.
Spoon about ΒΌ cup of filling onto each circle, leaving a ΒΎ inch edge margin.
Add 1 quartered egg, 3 raisins, and 2 olives on top of the filling of each.
Brush the edges of the dough with water, fold into half-circles, and press to seal.
Fold each half-circle into a square and press the corners with your thumb to seal.
Brush each empanada with the egg yolk mixture.Prick each empanada 3 to 4 times with a toothpick to prevent it from opening up while baking.


Prepare the meat mixture the day before and refrigerate for a non-runny filling.
Do not overwork the dough to keep the pastry flaky.
You can easily reheat baked empanadas if needed.

  • Author: 9
  • Prep Time: 1 hour (plus chilling)
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Chilean
  • Diet: Halal


  • Serving Size: 1 empanada
  • Calories: Information not provided
  • Sugar: Information not provided
  • Sodium: Information not provided
  • Fat: Information not provided
  • Saturated Fat: Information not provided
  • Unsaturated Fat: Information not provided
  • Trans Fat: Information not provided
  • Carbohydrates: Information not provided
  • Fiber: Information not provided
  • Protein: Information not provided
  • Cholesterol: Information not provided

Keywords: Chilean Empanada, Empanada de Horno, Beef Empanada, , , ,