Recipe By CNCOOK
Published Apr 4th
Prep 1h Cook 20m Additional 1h Ready In 2h 20m
Servings 2 dozen Calories 527.6

These fried empanadas are the best! Raisins and eggs make this recipe extra delicious believe it or not!

Recipe Ingredients

  • 4 ½ cups all-purpose flour
  • 1 ½ teaspoons salt
  • ½ cup shortening
  • 1 ¼ cups water, or as needed
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 ½ pounds ground beef
  • 1 pinch salt
  • 2 tablespoons paprika
  • 1 tablespoon cumin
  • ½ teaspoon ground black pepper
  • ½ cup raisins
  • 1 tablespoon white vinegar
  • 2 hard-cooked eggs, peeled and chopped
  • 1 quart oil for frying, or as needed

Cooking Directions

  1. 1 In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
  2. 2 Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in the beef, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, then stir in the hard-cooked eggs.
  3. 3 Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the center, then fold into half-moon shapes. Seal edges by pressing with your fingers.
  4. 4 Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.

Nutrition Facts

  • Calories 527.6
  • Carbohydrate 21.4 g
  • Cholesterol 32.7 mg
  • Fat 46.2 g
  • Fiber 1.1 g
  • Protein 8 g
  • Saturated Fat 7.5 g
  • Sodium 169.2 mg
  • Sugar 2.3 g

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Chef's Notes

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.


  1. I am not sure what I did wrong. My dough was nothing like the finished product of a lot of the photos on this site. I do see some photos that look like mine did-which was pale white and very bland. The filing was bland too. I made a double amount and ended up giving - Read more ...
  2. Even if you choose not to use the filling part of this recipe you MUST try making this dough! It was incredible. I halved the dough for a pound of chicken and first of all I have to say that I was nervous about it being messy and sticky and difficult to handle - nope! - Read more ...
  3. Oh, my God! I'm Chilean. Empanadas, are among my favorite traditional food. Chilean empanadas are unique in texture and taste. This recipe is great! You can also substitute the meat filling ("el pino") for Mozarella cheese, poultry, or seafood. When you use cheese, don't use any of the ingredients for the meat one, just the - Read more ...
  4. The crust is the bomb! Hot Pockets aint got nothing on this! I'm mexican, so i had to spice up the flavor to make them like grandma's. Additing chorizo is a must! Though, before I cooked the meat, I diced two russet potatoes into very small pieces and cooked them with the onion, olive oil, - Read more ...
  5. this is just like the Chilean empanadas that my grandma just to make. No one understands empanadas until they have one of these little pies filled with goodness. Great! Thanks.
  6. i LOVED these. our fryer doesn't work anymore so i just baked them in a 400 degree oven coating it with a little bit of olive oil. my whole family thought they were great. the empanadas were VERY filling but they were so good they were all gone the next day!!
  7. This is the real thing! Empanadas Chilenas, I love them. The only thing I did different was: brushed the empanadas with eggwhites diluted in water and I baked them, 350º for 15 to 20 minutes, until golden brown. They were great! Healthy version!
  8. This dough is on point! I was in La Serena Chile earlier in the year and dined on Empanada Carisco; the best I've ever had. This dough is just as flaky and crispy. I made my own filling: 4 chorizo sausages (shredded sans wrapping) half block of shredded mozarella garlic and leftover mexican cheddar. This - Read more ...
  9. These were great!!!! I did change the recipe a little. I didn't add hard boiled eggs or the raisins. I did add cheese. They were great just like the ones you would get at your favorite Mexican restaurant
  10. This is the only empanada recipe that I've tried and I see no reason to look further! So good that my family can hardly wait for them to cool. I think the raisins add such great flavor - I like to chop them up. This is going into my recipe box. Thanks!