30yrs ago there was a small shop near the bus station in Santiago. Best Empanadas ever😋 We finished our evening in the plaza. Then, people started playing orchestral instruments spontaneously. Before I knew it, we were all dancing under the lights in the trees....my very best life experience! Best thing wasn't the food, it was the Chilean people. Left my heart in Chile❤
Hi! I am from The Netherlands and my mother lives in Chile right now with my abuelita. I just want to say thank you sooo much for sharing this recipe! I hope to make the best empanadas and to make my mom proud. Saludos!
Awesome to see authentic chilean recipes on mainstream platforms! Only wish Victoria mentioned that we usually use “Merken” spice, but I understand Americans don’t have access to it.
So my grandmother is from The country side of Chile, she always said the empanadas are 80% onions and 20% meat. It’s in how you cook the onions that make the difference.
Kind of true... The way you cook the onion makes a huge difference, but the ratio it's a matter of preference more than anything else... In my family less meat than 50% will get you some angry folks... It's like any recipe in any country, varies from state to state, city to city and family to family.
Agreed! So many people still think that you can sweat and cook onions properly in under 15 mins! It’s all about patience and letting the sweetness of the onion mix with the beef.
@@garayworkshop This is extremely true. Those of you that can't place it on the map, Chile is the extremely long and thin country beside Argentina, at the very bottom of South America. How can you have a recipe that is prepared the same way all along the country? No way. We don't even share the same dishes, just a few of them are known all along the country. Ironically, globalization helped distribute some of the culture inside our own country. Before the internet, and worse, before TV, it was a chaotic and colorful mash of cultures. [It still is, but now we know more about each other.] Even at school we divide the country in three or more zones, just to teach us about the culture.
My parents are from Chile and I’m born in Toronto I learned from my mom to make empanadas but I’m going to follow your recipe looks so damn good!! Viva chile 💜💜💜
My best friend back in elementary school was Chilean and i'll always remember the taste of the Empanadas that his mom used to make... I still have the taste in my mouth 18 years later. It blew my mind
"I think you kill a cow every 30 min." That is about right too! My wife is Chilean and we are always grilling all kinds of meat when we are their with all the family and friends!
I spent a year backpacking through South America. Empanadas were a favorite food. Great snacks. Easy to carry on the go. Women were always selling them by trains. Each country had its variations. And they were just an ideal little mouthful. Those look really large!
These aren't even that big for Chilean Empanadas. The town of Pomaire has enourmous ones that weigh two pounds. But it also depends on the region, some places have smaller ones.
This has been my favorite episode for these so far I could literally watch her all day She’s a beautiful person and I bet she has so much more she can show the world 💕
Pensamiento para básico. Prefiero dar reconocimiento a la gente que en pandemia sale a darle comida a gente en situación de calle! No te ofenda pero es reconocible no esto men !
@@danilofigueroa7157 Cuando se realizó el video y el comentario mio, no existía la pandemia. A veces es necesario revisar y entender, antes de expresarse.
@@fgodoya1Comprender, sobre todo... No porque se valore a una compatriota que triunfó y habla un idioma extranjero de manera fluida se le va a menospreciar... La vida se debe vivir en equilibrio... Hay que valorar a la gente solidaria que ayuda a otras personas y que tiene vocación de servicio, obvio... Pero también se puede valorar a quien se esforzó y cumplió sus sueños y metas representando a su país con cariño... No es para nada un pensamiento básico.
Just a Chilean here supporting another Chilean but i really got a lot of curious content. 1) is now more common to see vegan or vegetarian people so i would really like to have an official vegan/veggie chilean empanada 2)I have never before seen an empanada with wine in the "pino" (the filling), guess that's a really traditional recipe, so it caught my attention, but wine is a really important part of Chile too so it makes a lot of sense. 3) by the way it looks so delicious, feeling like i want one. 👏👏👏👏 Bravo to the chef
Triangular shape for enpanada is when they are spacy (a little touch of red chili pepper sauce). And rectangular without any spacy flavor, just comino. It is interesting to highlight that Chilean enpanadas never use garlic, or oregan, just paprika and comino as spice for that authentic récipe.
I live in Talagante and I can tell you that empanadas are sold and eaten all year long. It's pretty common, almost as much as the completo. Would love to see her take on other Chilean staples like Chacarrero or pastel de choclo. I'd definitely would watch it.
1:26 I live in the South of Chile, here we usually buy ground beef, I have always eaten empanadas that way, only until I was like 14 I ate an empanada that was made with cut meat
My boyfriend immigrated from Peru with his mother so over the past few years I've been learning about traditional Peruvian cuisine and they have their own version of empanadas. This versions looks so good, looking forward to trying it.
@@jap0nes and funniest part is that its not even our cuisine, empanadas come from arab food, it morfed into empanadas when the moors invaded spain and then spain colonized us
@@jap0nes Not really. We just call them empanada from our country. I've lived outside of latin america for over a decade, met hundreds of latinos and have never EVER had an argument about who makes the real or who invented empanadas
le mostre esta wa a casi todos, todos dicen sin pasas y la masa muy gruesa xD, also i'm chef from chile, well my job is in dubai, anyways good to see a chilean chef in this channel.
@Andrés Fernández ¡Sin pasas! Con pollo puede ser pero prefiero la versión sin. La aceituna tiene que ser negra, nada de aceitunas verdes. Creo que lo de las pasas depende de de donde eres, acá en Conce es casi siempre sin. Igual antes se usaba más las pasas, cuando la gente las hacía en la casa, pero ahora que sobre todo se compran se usan menos porque a la mayoría no le gustan.
Esto es lo que pasa cuando el país es tan largo y ancho. Vas a encontrar mil versiones de la empanada de pino, solo tienes que salir de tu pueblo para encontrar una variación, o criticas distintas a esta empanada. O leer los otros comentarios, en este caso…
I grew up with Argentinean empanadas so the raisins don't bother me though I personally don't like them. But the dough and shape is a little different from how I'm used to. Gotta find the nearest Chilean restaurant and try their empanadas!
Raisin used to be very common in chilean empandas de pino, but as more and more they're sold rather than baked at home, and since most people don't like the raisins, most chilean empanadas don't have them nowdays. That said I think it also depends where you're from, here in the south raisins are rare, but I think in central Chile they're more common, particularly in more rural areas.
I make them vegetarian, empanada , and I have reached a nice flavor , with mix of impossible or the other pea protein, and soy meatlike with a cumin based - meat and veggie broth Then all semifried with a salted -onion/garlic/ paprika salt , and sugar …. Dough well depends how much fat( veggie fat I put) Y me quedan weenas!
Lard is the all-time favorite fat content used to enrich the pastry, but you can use both, since most Chilean bakers will tend to use a mixture of lard and vegetable shortening in the dough. Just don't use butter ;)
There's a thousand variations on this dish just on our country. You're not gonna find a more "authentic" version anywhere. If you *really* care about authenticity, the only thing you can do is come here and ask somebody in the countryside to cook some for you. Alas, just asking someone from Chile is plenty, so don't worry.
then i wonder where did you bought does, usually commercial empanadas are made with lots and lots of onion but a lot of people does it with more meat than onion.
"Kind of unusual to eat them through out the year" , en serio???? será que no tanto de pino, pero comer empanadas acá es lo más común que hay. Y sacale el cuesco a la aceituna :D
Wow, this is the first time, I saw someone adding a " caluga" to add flavour to empanadas and wine, well I'm from the south and it's a little weird to me. I'll try it... someday.
30yrs ago there was a small shop near the bus station in Santiago. Best Empanadas ever😋 We finished our evening in the plaza. Then, people started playing orchestral instruments spontaneously. Before I knew it, we were all dancing under the lights in the trees....my very best life experience! Best thing wasn't the food, it was the Chilean people. Left my heart in Chile❤
Have a Chilean friend in Norway, her mom makes empanadas for every occasion and they are soooooo good. I'm definitely going to try this recipe
Hi! I am from The Netherlands and my mother lives in Chile right now with my abuelita. I just want to say thank you sooo much for sharing this recipe! I hope to make the best empanadas and to make my mom proud. Saludos!
Yasss! I About time a proper Chilean empanada recipe was recorded in English. Great work Munchies team! #nowletmeeat
Alfin alguna wea chilena en un canal de cocina
Awesome to see authentic chilean recipes on mainstream platforms! Only wish Victoria mentioned that we usually use “Merken” spice, but I understand Americans don’t have access to it.
aun el merken no es lo mas comun cuando cocinan en Chile
So my grandmother is from
The country side of Chile, she always said the empanadas are 80% onions and 20% meat. It’s in how you cook the onions that make the difference.
Kind of true... The way you cook the onion makes a huge difference, but the ratio it's a matter of preference more than anything else... In my family less meat than 50% will get you some angry folks... It's like any recipe in any country, varies from state to state, city to city and family to family.
Agreed! So many people still think that you can sweat and cook onions properly in under 15 mins! It’s all about patience and letting the sweetness of the onion mix with the beef.
@@garayworkshop This is extremely true. Those of you that can't place it on the map, Chile is the extremely long and thin country beside Argentina, at the very bottom of South America.
How can you have a recipe that is prepared the same way all along the country? No way. We don't even share the same dishes, just a few of them are known all along the country.
Ironically, globalization helped distribute some of the culture inside our own country. Before the internet, and worse, before TV, it was a chaotic and colorful mash of cultures. [It still is, but now we know more about each other.]
Even at school we divide the country in three or more zones, just to teach us about the culture.
2/3 onion and 1/3 beef
Tú abuela era una tonta, asi te lo digo
She is wonderful! Love her energy
My parents are from Chile and I’m born in Toronto I learned from my mom to make empanadas but I’m going to follow your recipe looks so damn good!! Viva chile 💜💜💜
My best friend back in elementary school was Chilean and i'll always remember the taste of the Empanadas that his mom used to make... I still have the taste in my mouth 18 years later. It blew my mind
Ok she's awesome and needs her own show
I agree I like this video helpful
She put raisins in her empanada. No show for her!
Wasn’t expecting to see our empanadas here but heck yeah they were a nice surprise! Such an authentic recipe btw. Great job 👍
Authentic my ass.
Awesome!! I never imagine seen in Munchies how to make empanadas. Saludos desde Santiago, grande Victoria.
4:55 this is the smoothest dough I have ever seen.
"I think you kill a cow every 30 min." That is about right too! My wife is Chilean and we are always grilling all kinds of meat when we are their with all the family and friends!
I spent a year backpacking through South America. Empanadas were a favorite food. Great snacks. Easy to carry on the go. Women were always selling them by trains. Each country had its variations. And they were just an ideal little mouthful. Those look really large!
These aren't even that big for Chilean Empanadas. The town of Pomaire has enourmous ones that weigh two pounds. But it also depends on the region, some places have smaller ones.
These aren't big by chilean standards.
This has been my favorite episode for these so far
I could literally watch her all day
She’s a beautiful person and I bet she has so much more she can show the world 💕
Se agradece, una chilena, en un inglés fluido, sin hablar de más o de menos. Una muy buena representante, un reconocimiento para ella.
Porque habla inglés ? Reconocimiento pfffff
Pensamiento para básico. Prefiero dar reconocimiento a la gente que en pandemia sale a darle comida a gente en situación de calle! No te ofenda pero es reconocible no esto men !
@@danilofigueroa7157 Cuando se realizó el video y el comentario mio, no existía la pandemia. A veces es necesario revisar y entender, antes de expresarse.
@@fgodoya1Comprender, sobre todo... No porque se valore a una compatriota que triunfó y habla un idioma extranjero de manera fluida se le va a menospreciar... La vida se debe vivir en equilibrio... Hay que valorar a la gente solidaria que ayuda a otras personas y que tiene vocación de servicio, obvio... Pero también se puede valorar a quien se esforzó y cumplió sus sueños y metas representando a su país con cariño... No es para nada un pensamiento básico.
Great! I'm a chilean living in Los Angeles, California. Good recipe for my sons, and daughter, in their original language. Muy simpática!
I love empanadas de pino the recipe I use is a little different than hers but still it looks so good
Nice, i love pino empanadas, also i'm from santiago de chile, so nice to see some chilean recipes on munchies
Just a Chilean here supporting another Chilean but i really got a lot of curious content. 1) is now more common to see vegan or vegetarian people so i would really like to have an official vegan/veggie chilean empanada 2)I have never before seen an empanada with wine in the "pino" (the filling), guess that's a really traditional recipe, so it caught my attention, but wine is a really important part of Chile too so it makes a lot of sense. 3) by the way it looks so delicious, feeling like i want one. 👏👏👏👏 Bravo to the chef
las empanadas de soya deberían ser un delito
@@SolsticioHardcore si quieren veganas coman empanadas de lechuga.
There's no such thing as a "vegan" Chilean empanada. That would be an insult to traditional Chilean cuisine.
Por fin una receta que es una buena representación de nuestra gastronomía y no un flaite que sabe nada de Chile. 🇨🇱🇨🇱🇨🇱🇨🇱
Thank you!! Fun to watch
LAS EMPANADAS SON LA GLORIA MAXIMA!!! (PERO SIN PASAS)
Triangular shape for enpanada is when they are spacy (a little touch of red chili pepper sauce). And rectangular without any spacy flavor, just comino. It is interesting to highlight that Chilean enpanadas never use garlic, or oregan, just paprika and comino as spice for that authentic récipe.
Aguante chilean empanadas !!!!
Nice!!! But in Chile we used to eat empanadas all year long!! Nice to see our culture! Thanks for this!
Rafael Montero i agree, my family would make them all year round.
Yeah, especially in weekends
It's Empanada Sunday folks!!!
I live in Talagante and I can tell you that empanadas are sold and eaten all year long. It's pretty common, almost as much as the completo. Would love to see her take on other Chilean staples like Chacarrero or pastel de choclo. I'd definitely would watch it.
Se ve bueno!! The triangle shape typically means cheese empanada. Rectangles are usually the pino ones.
Can’t wait, heading into the kitchen
This looks sooo good, I'll definitely try this recipe
Never tried chilean empanadas but I do love Bolivian salteñas which also have aceitunas, egg, and ocasional raisins.
Pino looks really good! great empanadas
She mentioned Frankenstein, so I decided to watch Frankenstein (1994). Was not disappointed. Thank you, dear Victoria!
You can make "ground beef" with TVP just add all the seasonings.
Nice tutorial . Everything is explained very clearly in website.thanks for giving english subtitle for all other countries
1:26 I live in the South of Chile, here we usually buy ground beef, I have always eaten empanadas that way, only until I was like 14 I ate an empanada that was made with cut meat
I use to live in Chile and at plenty of Chilean style empanadas!
THE best Empanadas, no other region touches the Chilean Empanadas don’t @ me
somo el mejor pais de chile hermano
I miss my country especially the empanadas and my family
"the chilean people loved the onions"
We really love them!!
"Smells like Chile". :) absolutely. so yummy.
Thanks for sharing, Blessings everyone xx
We eat empanadas all year round
every fuckin weekend...can't stop
This lady rocks
Amo lo rápido que es con responder sus propios chistes!!!
Great video could watch/listen all day!
Great! First recipe I have found that doesn't use ground beef. My mother never used ground beef.
My boyfriend immigrated from Peru with his mother so over the past few years I've been learning about traditional Peruvian cuisine and they have their own version of empanadas. This versions looks so good, looking forward to trying it.
Every country in latin america has its own version of an empanada. Really, every single one.
@@Albomxnista and each claim for themselves to have the "real" one
@@jap0nes and funniest part is that its not even our cuisine, empanadas come from arab food, it morfed into empanadas when the moors invaded spain and then spain colonized us
@@jap0nes Not really. We just call them empanada from our country. I've lived outside of latin america for over a decade, met hundreds of latinos and have never EVER had an argument about who makes the real or who invented empanadas
@@Albomxnista well, I've had a completely different experience then *shrug*
le mostre esta wa a casi todos, todos dicen sin pasas y la masa muy gruesa xD, also i'm chef from chile, well my job is in dubai, anyways good to see a chilean chef in this channel.
@Andrés Fernández ¡Sin pasas! Con pollo puede ser pero prefiero la versión sin. La aceituna tiene que ser negra, nada de aceitunas verdes. Creo que lo de las pasas depende de de donde eres, acá en Conce es casi siempre sin. Igual antes se usaba más las pasas, cuando la gente las hacía en la casa, pero ahora que sobre todo se compran se usan menos porque a la mayoría no le gustan.
Esto es lo que pasa cuando el país es tan largo y ancho.
Vas a encontrar mil versiones de la empanada de pino, solo tienes que salir de tu pueblo para encontrar una variación, o criticas distintas a esta empanada.
O leer los otros comentarios, en este caso…
my wife is from Santiago and she is there now with her mom.i have to say her moms are the best of course (: but i would sure try those.September 18th
@G they just went to visit family
My smell of Chile is a mix of cumin, oregano and paprika. And a carminer wine of course
Yummy. Chilean empanadas saludos
Chile
Mi corazon salta de alegria
When did I sub to this channel
Probably one drunken unrecallable night like I probably did.
@@zone07 Same
More!
Hola,me encantó,saludos desde canarias.
Hazles el prebre salsa y el pollo al jugó con puré años gringos les encanta alucinan con esa receta
"pollo al jugo con puré"
Excelente razón para halucinar.
Ya la encontre gracias .
Need some more *chef's kiss
ORGULLO CHILENO
Well now I'm hungry!
Great video!! Where can we see more of your videos?
Would love to freeze some. How long would they be good for?
i will be waiting for more videos of you
I grew up with Argentinean empanadas so the raisins don't bother me though I personally don't like them. But the dough and shape is a little different from how I'm used to. Gotta find the nearest Chilean restaurant and try their empanadas!
Raisin used to be very common in chilean empandas de pino, but as more and more they're sold rather than baked at home, and since most people don't like the raisins, most chilean empanadas don't have them nowdays. That said I think it also depends where you're from, here in the south raisins are rare, but I think in central Chile they're more common, particularly in more rural areas.
Cuando de repente un canal d comida internacional aparece con unas buenas empanadas chilenas..faltaron las sopaipas y el pebre nomas xD
Y la buena, rica y sabrosa, copa de vino chileno. O no ?????? Es una dupla ganadora en cualquier lugar del mundo.......
@@fgodoya1 pipeño pls
Awesomeness
More Chef Victoria
ok amigos chilenos, muy buenas sus empanadas
Replace the butter with lard and you’re golden.
Oh my Gosh!
More latin american recipes please!!!
I make them vegetarian, empanada , and I have reached a nice flavor , with mix of impossible or the other pea protein, and soy meatlike with a cumin based - meat and veggie broth
Then all semifried with a salted -onion/garlic/ paprika salt , and sugar ….
Dough well depends how much fat( veggie fat I put)
Y me quedan weenas!
approved.
Some recipes say to use lard/shortening for dough. Which is the authentic one ?
Lard is the all-time favorite fat content used to enrich the pastry, but you can use both, since most Chilean bakers will tend to use a mixture of lard and vegetable shortening in the dough. Just don't use butter ;)
Authentic? Doesn't matter, chileans will argue. More *traditional*? Lard.
There's a thousand variations on this dish just on our country. You're not gonna find a more "authentic" version anywhere.
If you *really* care about authenticity, the only thing you can do is come here and ask somebody in the countryside to cook some for you.
Alas, just asking someone from Chile is plenty, so don't worry.
She's wrong about german-chileans, the german immigrants largely arrived between 1850 and 1900, long before WW2.
Hello, how much vinegar can you add to the dough and can you use gluten free flour for this?
10ml of lemon or white wine does the trick and yes you can make them gluten free
clink the link below
4:50 had to do a double take lol
LMFAO
I wish in Chile the empanadas were made like this, they make them like onion empanadas
It's because it's cheaper that way, by far. You'd have to find people who are more cuico for this ammout of meat, but they do exist.
then i wonder where did you bought does, usually commercial empanadas are made with lots and lots of onion but a lot of people does it with more meat than onion.
Viva Chile CTM
Love chilean food a god empanada whith pebre chileno
Everyone has different tastes but I really like the coarse chop. I'm not a big fan of finely chooped meat like mortadella or bologna.
why not both?
Knorr is the shizzle. Thx marco
CHI! CHI! CHI! LE! LE! LE! VIVA CHILE!
soy peruano y empanadas chilenas son
buenas
@foodeater42 peruano
Can i please get quantities - flour ,butter, baking powder etc.
Mami can make it in the microwave and I'll still eat it 😍
The original recipe uses lard instead of butter
I feel bad for Chile if they're not eating empanadas year round tho
They are, I don't know why she said that. Around the national holidays they eat way more though
@@jap0nes I was gonna say. If u see empanada u eat empanadas
@Dat Niggy No sé, la de pino es my favorita asi que es la unica que como
we do, you can get them even on the street (oven made or fried)
1-empanadas are eaten ALL year long
2-raisin are not always added, actualy not that often
3-enjoy fuckers
I like this chef. Even though she is a vegetarian, but she is still respecting the tradition, and not above cooking meat-based food.
Did you see her eating meat? I did... vegetarians don't do that now, do they... 🤔
"Kind of unusual to eat them through out the year" , en serio???? será que no tanto de pino, pero comer empanadas acá es lo más común que hay. Y sacale el cuesco a la aceituna :D
el cuesco da lo mismo, le puso pasas a la wea 😱
@@ScumbagKazuela Me encantan con pasas wtf
Wow, this is the first time, I saw someone adding a " caluga" to add flavour to empanadas and wine, well I'm from the south and it's a little weird to me. I'll try it... someday.
She is gorgeous.
Looks like Mila Kunis when she smiles.
tiene receta de Pate?