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Chilean Empanada With Dried Apricots and Meat

This recipe is a perfect combination of flavors and textures, where dried fruits play an essential role. The dried apricots, prunes and raisins add a natural sweetness and juiciness to the filling, while the almonds provide a crunchy contrast and a delicious flavor.

In addition to their gastronomic contribution, nuts are a source of key nutrients. This combination of ingredients not only enhances the flavor of empanadas, but also their nutritional quality with an authentic taste.

Created by:
1 hr
Medium
4 SERVERS

Nutrition per serving

Energy

159 kcal

Fat

8.16 g

Saturates

1.86 g

Carbs

13.83 g

Sugars

6.67 g

Fiber

1.9 g

Protein

9 g

Salt

193 mg

Nutrition per serving

Energy

159 kcal

Fat

8.16 g

Saturates

1.86 g

Carbs

13.83 g

Sugars

6.67 g

Fiber

1.9 g

Protein

9 g

Salt

193 mg
0%

PREP TIME

25 mins

0%

COOK TIME

25 mins

0%

TOTAL TIME

1 hr

Ingredients

For the filling:

To accompany:

Method

    1. For the stuffing: Finely chop the garlic and onion and sauté with olive oil until the onion is transparent. Then, add the meat and roast over high heat. Deglaze with the meat stock.
    2. Add the chopped dried apricots, almonds, raisins, salt, paprika, oregano and ground cumin. Stir, lower the heat and cook for 15 minutes over low heat.
    3. Then, set aside in the refrigerator to cool the filling.
    4. For the empanadas: roll out the dough and cut into large circles. Place one or two spoonful’s of filling in the center and top with a slice of boiled egg.
    5. Wet the edges, fold over leaving about 1 cm of space up to the bottom edge and then fold the base and sides.
    6. Brush with beaten egg and bake at 190 ºC for 20 minutes in a preheated oven.

Tips

It can be prepared in mini format, or in large format, placing a sheet of short crust pastry on the base, filling in the middle and the other pastry covering it, sealing the two.

Ingredients

For the filling:

To accompany:

Method

    1. For the stuffing: Finely chop the garlic and onion and sauté with olive oil until the onion is transparent. Then, add the meat and roast over high heat. Deglaze with the meat stock.
    2. Add the chopped dried apricots, almonds, raisins, salt, paprika, oregano and ground cumin. Stir, lower the heat and cook for 15 minutes over low heat.
    3. Then, set aside in the refrigerator to cool the filling.
    4. For the empanadas: roll out the dough and cut into large circles. Place one or two spoonful’s of filling in the center and top with a slice of boiled egg.
    5. Wet the edges, fold over leaving about 1 cm of space up to the bottom edge and then fold the base and sides.
    6. Brush with beaten egg and bake at 190 ºC for 20 minutes in a preheated oven.

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