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.
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...