Ingredients
-
1
-
1/2
-
1/2
-
2
-
1/3
-
1/4
-
1 1/2
-
1
-
1 3/4
-
1
-
-
-
-
-
Directions
Chilean Empanadas, I grew up next to a woman from chile. She would make great empanadas!! This recipe is very close to hers! Very tasty and different! This is an easy recipe in that it uses refrigerated biscuits instead of a homemade dough., A Chilean empanada de pino does not have green olives, cheese or green pepper. It has onions, black olives, hard boiled egg and raisin. This recipe is good, but not an authentic Chilean empanada., DOES ANYONE HAVE AN ITALIAN TWEAK FOR THIS?
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Steps
|
1
Done
|
Heat Oil in Heavy Skillet Over Medium Heat. |
|
2
Done
|
Add Beef, Bell Pepper and Garlic. |
|
3
Done
|
Cook Until Beef Loses Its Pink Color and Vegetables Begin to Soften, About 6 Minutes. |
|
4
Done
|
Add Raisins and Next 6 Ingredients and Cook Until Mixture Is Thick, About 5 Minutes. |
|
5
Done
|
Season to Taste With Salt and Pepper. |
|
6
Done
|
Mix in Cheese and Cilantro. |
|
7
Done
|
Preheat Oven to 375. |
|
8
Done
|
Roll Out One Biscuit on Lightly Floured Surface to 4-Inch Circle. |
|
9
Done
|
Brush Half the Dough With Egg Wash. |
|
10
Done
|
Place 1 Rounded Tablespoon Filling on Dough. |
