Empanadas are a popular street food and comfort dish in many Latin American countries, and the Chilean version is no exception. The Chilean Beef Empanada is filled with juicy beef sirloin, onion, tomato, and a savory blend of spices that make for a flavorful and satisfying meal. This recipe is easy to follow and yields delicious results that are perfect for any occasion.
The origins of empanadas can be traced back to Spain and Portugal, where they were originally made with meat, seafood, or vegetables and baked or fried in a pastry shell. The word “empanada” comes from the Spanish verb “empanar,” which means to wrap or coat in bread. Empanadas were brought to Latin America by European immigrants, and each country has since put its own spin on the dish, resulting in a variety of unique fillings and cooking methods.
Chilean beef empanadas are typically made with a homemade dough, but this recipe uses refrigerated pie crusts for a shortcut that doesn’t compromise on taste. The filling is made with cubed beef sirloin, onion, tomato, soy sauce, red wine vinegar, and black pepper. These simple ingredients come together to create a flavorful and juicy filling that’s perfect for the flaky pastry shell.
To make the empanadas, the pie crusts are rolled out on a floured surface and cut into circles. The beef filling is placed on one side of the circle, and the other half is folded over to create a half-moon shape. The edges are crimped with a fork to seal the empanada shut, and a vent is made on top to allow steam to escape during baking.
The empanadas are then baked in the oven until golden brown and crispy. Once out of the oven, they need to cool for a few minutes before being served. They can be eaten as a main dish or as a snack, and they pair well with a variety of sides such as rice, beans, or a salad.
What sets Chilean beef empanadas apart from other empanadas is the unique blend of spices used in the filling. The soy sauce and red wine vinegar give the filling a savory and tangy flavor that’s complemented by the sweetness of the onions and the acidity of the tomato. The black pepper adds a subtle kick of spice that enhances the overall flavor profile.
Chilean beef empanadas are also versatile in terms of the fillings that can be used. While this recipe uses beef sirloin, you can easily swap it out for ground beef, chicken, or even vegetarian fillings such as beans and cheese or spinach and feta. The possibilities are endless, making empanadas a great option for accommodating different tastes and dietary restrictions.
In Chile, empanadas are traditionally eaten during the country’s national holiday, Fiestas Patrias, which takes place in September. They are also a popular snack or meal any time of year, and can be found in bakeries, restaurants, and on street corners throughout the country.
In addition to being delicious, empanadas also have a rich cultural history. They were introduced to Chile by Spanish colonizers in the 16th century and quickly became a staple food of the country. Today, empanadas are an important part of Chilean cuisine and culture, and they are enjoyed by people of all ages and backgrounds.
In conclusion, Chilean beef empanadas are a delicious and easy-to-make dish that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner
Chilean Beef Empanada Recipe
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- 1 tbsp vegetable oil
- ½ lb beef sirloin steak cut into ¼-inch cubes
- 1 small onion cuthalf, sliced
- 1 tomato seeded, chopped
- 1 tsp soy sauce
- 1 tsp red wine vinegar
- ¼ tsp 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.