Appears in Cook's Illustrated May/June 2010
In Chile, crisp pastry pockets stuffed with briny spiced beef make a savory, transportable lunch. Our version of Chilean empanadas includes a mixture of corn and black beans for added protein and texture.
Empanadas are a type of baked or fried turnover that can be found in many Latin American countries. This is a variation of our version of empanadas de pino, a traditional Chilean type of empanada. We switched the traditional raisins with a ...