Beef Empanadas

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Appears in Cook's Illustrated May/June 2010, America's Test Kitchen TV

In Chile, crisp pastry pockets stuffed with briny spiced beef make a savory, transportable lunch. Our version of Chilean empanadas are baked but retain the crispiness of fried empanadas.

SERVES 4 to 6 as an entrée

TIME 2¼ hours, plus 1 hour cooling and 45 minutes chilling

has video

WHY THIS RECIPE WORKS

Empanadas are a type of baked or fried turnover that can be found in many Latin American countries. This recipe is our version of empanadas de pino, a traditional Chilean empanada. The first step in our beef empanada recipe was to enhance p...

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