Chilean Beef Empanadas (Empanadas de Pino)
Empanadas de pino Say it: em-pah-NAH-das deh PEE-noh
Empanadas de pino are Chile's beloved baked beef turnovers, eaten at family tables, celebrations and national holidays. A savory filling of beef, onion, cumin and paprika is enriched with raisins, olives and hard-boiled egg, then wrapped in a tender lard pastry. The crimped half-moon bakes until crisp and golden, giving a contrast of hearty, sweet-savory filling and flaky crust. They are substantial enough for a main meal but also sold as snacks, always best warm from the oven.
Chilean Beef Empanadas (Empanadas de Pino)
Empanadas de pino
Pronounced em-pah-NAH-das deh PEE-noh
- Serves
- 4
- Prep
- 45 min
- Cook
- 40 min
- Total
- 1 hr 25 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Filling
Dough
Glaze
Method
Heat the oil in a large skillet over medium heat. Add the onions and cook for 8–10 minutes, stirring often, until soft and lightly golden. Add the garlic, cumin, paprika, oregano, 1/2 teaspoon of the salt and the pepper and cook for 1 minute more, until fragrant.
Add the beef and cook for 6–8 minutes, breaking it up, until no pink remains and most of the juices have evaporated. Stir in the raisins and taste, adding more salt if needed. Spread the filling on a plate and let it cool completely; set the olives and chopped egg aside for assembling.
For the dough, whisk the flour and remaining 1 teaspoon salt in a large bowl. Rub in the cold lard with your fingertips until the mixture looks like coarse crumbs. Beat the egg into the warm water, pour into the flour mixture and knead for about 5 minutes, until smooth and slightly elastic.
Wrap the dough and let it rest at room temperature for 30 minutes. Meanwhile, beat the egg yolk with 1 tablespoon water for the glaze.
On a lightly floured surface, divide the dough into 12 equal pieces and roll each into a 6-inch (15 cm) round, about 1/8 inch (3 mm) thick, keeping the rest covered. Put 2–3 tablespoons of cooled filling in the center of each round, add a spoonful of chopped egg and an olive half, and brush the rim with egg wash.
Fold the dough over the filling into a half-moon, press the edges firmly to seal, then crimp with a repulgue or press with a fork. Transfer to parchment-lined baking sheets and brush the tops with egg wash.
Bake in a preheated 375°F (190°C) oven for 20–25 minutes, until deep golden and crisp. Let the empanadas rest for 5 minutes before serving warm.
Regional variants
In coastal Chile, seafood empanadas replace beef with shrimp and shellfish; some home cooks fry empanadas instead of baking them for a crisper crust.
Cook's notes
- Cool the filling completely before assembling so the dough does not soften.
- Do not overfill; 2–3 tablespoons is enough for a 6-inch round.
- Seal the edges tightly and crimp well—any gap will let filling leak during baking.
Serve with
A tomato and onion salad or pebre, and a chilled drink such as Chilean wine or a soft drink.
Make ahead and storage
The filling can be refrigerated for up to 2 days; baked empanadas reheat on a baking sheet at 350°F (175°C) for 8–10 minutes.
