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Chilean beef empanada baked golden brown, served on a plate
Classic Chilean empanadas filled with meat and hard-boiled egg

Chilean beef empanadas (Empanadas de Pino)

Author: Flavelo
Recipes Main Courses Starters
The soul of empanadas de pino is the 'pino', or juicy filling, which according to Chilean tradition is prepared a day before baking. This resting is not merely a logistical question: during this time the flavours of the meat, onion and spices meld, and the filling solidifies, so the dough doesn't get soggy during baking. The meeting of the crunchy, fatty dough and the rich, sweet-savoury filling (the interplay of raisins and olives) makes this dish an indispensable part of Sunday lunches.
🕒 Prep Time 1 hr
🍳 Cook Time 25 mins
⌛ Total Time 3 hrs
🍽️ Servings 5 servings
🔥 Calories 850 kcal
🌍 Cuisine Chilean

Ingredients

Equipment Needed

  • Large frying pan for the filling
  • Rolling pin
  • Baking tray
  • Baking parchment
  • Pastry brush
  • Fork for sealing
  • Cutter or bowl (approx. 15-18 cm)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Making the filling (pino): Heat the oil in a pan, and sauté the finely chopped onion over medium heat until completely soft and translucent.

Tip: Thorough sweating of the onion gives the sweetness that counterbalances the meatiness. Don't rush it!
2 ✓

Add the minced beef to the onion. Fry until the meat loses its raw colour but remains juicy. Season with salt, pepper, cumin and paprika.

Tip: Cumin provides the characteristic Chilean flavour profile, worth frying briefly in the fat to release essential oils.
3 ✓

Stir in the raisins, add a tiny bit of water, and cook for a few minutes for flavours to meld. Remove from heat and let cool completely (best if it sits in the fridge overnight).

Tip: The solidified fat of the cold filling is easier to handle, and melts during baking, making the pastry juicy (physical state change).
4 ✓

Making the dough: Mix the flour with the salt. Make a well in the centre, pour in the melted lard and warm water. Knead until you get a smooth, elastic dough.

Tip: Warm water helps distribute the fat and build the gluten structure faster.
5 ✓

Wrap the dough in foil and rest at room temperature for at least 30 minutes.

Tip: During resting the gluten strands relax, so the dough becomes easier to roll and doesn't shrink back (relaxation).
6 ✓

Roll out the dough to approx. 3 mm thickness, and cut out approx. 15-18 cm circles.

Tip: Flour the surface, but only thinly, so you don't dry out the dough.
7 ✓

Assembly: Pile some cold meat filling in the centre of each circle. Place a wedge of boiled egg and an olive on top.

Tip: Don't overfill, or the juice will leak during baking.
8 ✓

Moisten the rim of the dough with your finger, fold the dough in half over the filling, and press the seam firmly. You can crimp the edges with a fork or fold them back.

Tip: Water dissolves surface starch, acting as a natural glue.
9 ✓

Preheat the oven to 200°C. Place empanadas on a baking tray lined with parchment, prick the tops with a fork (to let steam escape), and brush with beaten egg.

Tip: The egg wash creates a shiny, golden brown crust from the oven heat (Maillard reaction).
10 ✓

Bake for 20-25 minutes until golden brown and crispy.

Tip: If the bottom browns too quickly, place another baking tray at the bottom of the oven for shading.

Recipe FAQ

Why did the pastry open during baking?
You probably didn't press the edges together firmly enough, or air remained next to the filling. Wetting the rim helps adhesion.
Can I freeze them before baking?
Yes, filled, raw empanadas freeze wonderfully. No need to defrost when baking, just bake a few minutes longer.
Why did the pastry become hard?
You overkneaded the dough, or there was too little fat in it. Resting helps relax the structure.

Ingredients

  • 500 g Plain flour
  • 100 g Lard (or butter) melted, but not hot
  • 200 ml Warm water (salted)
  • 1 tsp Salt (for the dough)
  • 300 g Minced beef (fattier type)
  • 2 pcs Onion (finely chopped)
  • 2 pcs Hard-boiled eggs
  • 8 pcs Black olives (pitted)
  • 2 tbsp Raisins
  • 1 tsp Ground cumin
  • 0.5 tsp Ground black pepper
  • 2 tbsp Oil for frying
  • 1 pc Egg for brushing
  • 1 tsp Paprika (optional for colour)