Latin American
Empanada— Chilean
From Pan-Pacific cook book, 1915
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 43. The excerpt below is the record exactly as published.
EMPANADA— CHILEAN Make a very rich pie crust, using an egg. Roll it out as for a large pie and place on half of it the following mix- ture. Add to a pint of finely minced cold meat a small onion and a pepper (without seed), chopped fine, and fry for a few minutes in a little lard; then mix with enough highly seasoned thick brown gravy to hold together, and add a dozen raisins, two hard-boiled eggs
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