Comida Kraft
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Chilean Empanadas

(3) 3 Reviews
Prep Time
Total Time

12 servings

What You Need

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Make It

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  • Prepare Empanada Dough as directed, adding 1/2 tsp. paprika to flour mixture before cutting in lard; set aside.
  • Cook and stir onions in dressing in medium skillet on medium heat 5 min. or until onions are tender. Add meat, raisins, olives, peppers, cumin and remaining paprika; mix well. Cook and stir 12 min. or until meat is browned and most the liquid is cooked off. Cool completely.
  • Heat oven to 400°F. Shape dough into 12 balls, using about 2 Tbsp. for each. Flatten each to 6-inch round. Add cheese and hard-cooked egg to meat mixture; mix well. Spoon about 1/4 cup onto center of each round. Brush edges evenly with half the beaten egg; fold in half. Seal edges with fork. Place on parchment-covered baking sheet. Brush with remaining beaten egg.
  • Bake 15 min. or until golden brown.


Prepare as directed, using KRAFT Lite Zesty Italian Dressing, extra-lean ground beef and KRAFT 2% Milk Shredded Cheddar Cheese.

Make Ahead

Assemble empanadas as directed; place on parchment-covered baking sheet. Refrigerate up to 24 hours, then bake as directed. To freeze, layer unbaked empanadas between sheets of waxed or parchment paper in airtight container. Freeze up to 2 weeks. Thaw completely in refrigerator before baking as directed.


For best flavor, prepare filling ahead of time. Refrigerate overnight to allow flavors to blend.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 290
% Daily Value
Total fat 17g
Saturated fat 7g
Cholesterol 70mg
Sodium 260mg
Carbohydrate 20g
Dietary fiber 1g
Sugars 3g
Protein 13g
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • chilenita50 |

    it is similar to the original recipe, however, chile or jalapeno is actually optional, paprika is to give some color when they are baked, but I must say it is a good recipe.

  • overnicewilks |

    there is noting stating how much lard to as to the flour mixture. Should I use my own judgment. I don't want the dough to be to flakely.

  • bater1 |

    Se parece pero no es la real receta, pues no necesitas ni queso paprika y mucho menos chile o aji.