National Dish Chile: Empanadas (Recipe)
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Craving a taste of South America? These Empanadas are just the thing — crisp, golden pastry pockets stuffed with a savoury, gently spiced mixture that has made them one of Chile’s most cherished national dishes. Whether served at a lively family gathering or enjoyed as a hand-held snack on the go, they capture the warm, comforting spirit of Chilean home cooking. With a few simple steps, you can bring these beloved parcels straight to your own kitchen.
About Empanadas
Empanadas are one of Chile’s best-loved dishes, prized for their crisp pastry and generous, flavour-packed filling. At their heart is a savoury mixture built around minced beef, softened onions, garlic and a warm blend of seasonings such as oregano and paprika. The recipe changes from household to household, and the result is a hearty, satisfying parcel enjoyed both as street food and at festive occasions. Wrapped in tender dough and baked or fried until golden, they turn any meal into something special and are a proud staple of Chilean cuisine.
Ingredients (serves 1–2)
For the filling:
- 250g minced beef
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon oregano
- 1 tablespoon paprika
- 1 tablespoon sun-dried tomatoes
- 1 tablespoon chopped parsley
For the dough:
- 300g plain flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 150ml warm water
Shopping for the ingredients
When shopping for empanadas, it is worth choosing fresh ingredients so the filling really shines. Pick up good-quality minced beef and firm, fresh onions from your butcher or local market. If you are using olive oil, reach for a high-quality extra virgin variety, and try to buy your flour as fresh as possible for the best dough. Most of what you need is easy to find in a regular supermarket.
Preparing the dish
A little groundwork makes empanadas come together smoothly. Before you begin, prepare all your ingredients: finely chop the onion and garlic, get the minced beef ready, and mix the seasonings for the filling. For the dough, combine the flour, salt and olive oil, then gradually work in the warm water. Knead until the dough is smooth and elastic, and set it aside to rest while you cook the filling.
Step-by-step instructions
- Heat the olive oil in a pan and brown the minced beef.
- Add the chopped onion and garlic and fry everything together for a few minutes.
- Stir in the seasonings and parsley and cook for a further 5 minutes or so.
- Divide the dough into 8 equal pieces and shape each one into a small ball.
- Roll the balls out into small rounds on a floured work surface.
- Spoon the filling onto each round and fold the dough over into a sealed parcel.
- Heat a little olive oil in a pan and cook the empanadas for around 5 minutes on each side until golden.
- Serve the empanadas warm.
Gluten-free / lactose-free version
Empanadas are easy to make gluten-free and lactose-free. Swap the plain flour for a good gluten-free flour blend so the pastry suits anyone with a gluten intolerance — you may need a touch more water to bring the dough together. The classic filling is naturally lactose-free, so simply take care with any optional extras. That way every guest can enjoy these golden parcels without compromising on the ingredients.
Tips for vegans and vegetarians
For a meat-free version, you can swap the beef for tofu, mixed vegetables or a combination of the two. Soya mince makes an excellent stand-in, soaking up the oregano and paprika beautifully while keeping that hearty, satisfying texture. Take care to avoid hidden animal products when choosing your ingredients, and lean on fresh vegetables and herbs to keep the flavour authentic and bright.
More tips and tricks
To get the most out of your empanadas, let the filling cool slightly before shaping so it is easier to seal the pastry neatly. Crimp the edges firmly — a fork pressed along the rim both seals and decorates them. Brush the tops with a little beaten egg or oil for an extra-golden finish, and do not overfill them, or they may burst during cooking. A pinch more paprika lets you dial the flavour up to your liking.
Adapting the recipe to your taste
Empanadas are wonderfully versatile and easy to tailor to personal preference. Add a chopped chilli or a spoonful of merkén if you like a bit of heat, or hold back on the spices for a milder result. Many Chilean cooks tuck a slice of hard-boiled egg, an olive or a few raisins into the filling for the traditional touch. You can also choose whether to bake them in the oven or fry them for a crisper shell.
Ingredient substitutions
If certain ingredients are not to hand, there are plenty of creative alternatives. Minced chicken or pork works just as well as beef, and lends the filling its own character. Sun-dried tomatoes can be replaced with a spoonful of tomato purée, while a pinch of cumin makes a good stand-in for paprika. The same crisp, golden pastry also works beautifully with a cheese filling, as in classic Empanadas De Queso. Substitutions like these help you adapt the recipe to what is in season or to your own preferences.
Drink pairing ideas
A range of drinks pairs nicely with empanadas. For an alcohol-free option, a freshly squeezed orange juice or a fruity smoothie works beautifully, while a cool glass of water or a herbal tea suits the crisp pastry just as well. If you would like something with a little more occasion, the tangy Pisco Sour is the natural Chilean companion. A light red wine also complements the savoury filling without overpowering it.
Serving and presentation ideas
Presentation can lift the whole empanada experience. Arrange the golden parcels on a large platter and garnish with a scattering of fresh parsley for colour. A bowl of zesty Pebre alongside makes the perfect dip and adds a burst of freshness. Serve them warm from the oven with a few lemon wedges, and they become an inviting centrepiece for sharing at the table.
A bit of history
Empanadas have been part of Chilean culture for many years and remain one of the country’s most cherished national dishes. Brought to South America through Spanish influence, they were embraced and reinvented with local ingredients and seasonings. Today they are a fixture at national celebrations, particularly the Fiestas Patrias in September, and a proud symbol of Chile’s home cooking — enjoyed at every kind of gathering, from family lunches to festive feasts.
More recipe ideas
Summary: Empanadas
Empanadas are more than just a snack; they are a culinary experience that captures the flavour and warmth of Chile. With their crisp pastry and hearty, gently spiced filling, they are an absolute treat for the senses. Whether you enjoy them as street food or as the star of a festive spread, empanadas bring colour and comfort to any table. Let this Chilean classic inspire you and give it a try — your taste buds will thank you.
