I knew that being home in Rancagua was going to be the toughest part of this NaBloPoMo challenge.  I mean, I have limited internet and it is through a comuter that may or may not be older than I am.  Okay, probably not literally, but at least in computer years.  That said, I hate to not post because once I lose momentum, it will be impossible to gain again.

My brother-in-law likes to state that “A M*** at rest will stay at rest unless acted upon by food or tea.”  He may be right.

Speaking of food, I haven´t posted a recipie in a while, and I do love Chilean Empanadas.  So here you go:

For those who don´t know, empanadas are baked or fried dough filled with tasty goodness.  Tasty goodness can be either sweet or salty; vegetarian or non-vegetarian; simple or complicated. 



  • 3 cups flour (plus a little more for kneading)
  • 1 teaspoon salt
  • 1/2 cup cold water
  • 1 egg
  • 1 egg white
  • 1 teaspoon vinegar
  • 3 tablespoons shortening


1. In a bowl, beat the water, egg, egg white and vinegar together. Set aside.2. In a separate bowl, mix together the 3 cups of flour and salt.

3. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.

4. Mix the wet and dry ingredients with a fork until it becomes stiff.

5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.

6. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.

Tip: If you want to keep the dough longer than 24 hours, you can freeze it.

Tip: If you don´t want to make your own dough, you can often buy it in specialty stores or latin american grocery stores premade.

Servings: Makes approximately 10 six-inch empanadas.

Yummy-Goodness Option 1: Pino (chilean typical)


  • 2 lbs ground beef
  • 1 onion, peeled and coarsely chopped
  • 5 cloves of garlic, peeled and finely chopped
  • Black olives
  • 2 hardboiled eggs, chopped in sixths
  • 1 cup beef broth
  • 1/2 cup raisins, soaked in warm water for 1 hour
  • 1 teaspoon oil


Sauté the onions and garlic in the oil over medium heat for 1 minute. Put the ground beef in and begin to brown. When the beef is cooked through, add in the broth and bring to a simmer.

Let the liquid reduce until it’s almost gone. 

In each round flat disk of dough place 2 spoonfulls of the meat, 1 piece of egg, 2 olives and several raisons.

Fold the disc in half (it will look like a calzone) and press it shut.  Paint with egg yolk and bake at 400 degrees.  Time will depend on how large the empanadas you made are.

Yummy-tastiness Option 2: Shrimp and cheese

Fill the empanadas with cheese and tiny shrimps.  Fold and cook as above.



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