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Chilean Beef Empanada Recipe

Chilean Beef Empanada Recipe
Learn how to make chilean beef empanada here on the hispanic food network. Empandas go great for the family to enjoy make them today
Chilean Beef Empanada Recipe

Chilean Beef Empanada Recipe

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Dish
Cuisine Chile, Latin American
Servings 8 people


  • 1 tablespoon vegetable oil
  • 1/2 lb beef sirloin steak cut into 1/4-inch cubes
  • 1 in small onion cuthalf, sliced
  • 1 plum tomato seeded, chopped
  • 1 teaspoon soy sauce
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon black pepper
  • 1 box refrigerated pie crusts softened as directed on box


  • Heat oven to 450°F.
  • In 10-inch skillet, heat oil over medium-high heat. Add beef. Cook, stirring frequently, about 3 minutes or until golden brown; reserve in medium bowl. In same skillet, cook onion about 3 minutes or until brown. Add tomato, beef, soy sauce, vinegar and pepper. Cook 2 to 3 minutes or until liquid has evaporated. Remove from heat. Cool 5 minutes.
  • On lightly floured work surface, roll each pie crust into 14-inch circle. Using 6-inch round plate, cut 3 circles from each crust. Reroll remaining dough, and cut 2 more 6-inch circles. Moisten edge of each circle with water, and place about 2 tablespoons filling on circle. Fold dough in half over filling; press edge with fork to seal. On ungreased cookie sheet, place 2 inches apart. Poke top of each once with fork to vent steam.
  • Bake 10 to 12 minutes or until light golden brown. Cool 10 minutes. Store leftovers loosely covered in refrigerator.
Keyword Beef