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Chilean empanada de pino served, golden brown colour
Meat empanada filled with egg and olives

Chilean Empanadas de Pino

Author: Flavelo
Recipes Main Courses
The Chilean 'Empanada de Pino' is more than a meat pastry; it is the symbol of Sunday lunches. 'Pino' is the name of the filling, consisting of minced meat, lots of onion, and spices. The secret is that the filling must be made the day before so the flavours mature ('reposar'). The surprise hidden inside is a whole olive, raisins (optional, but common), and a wedge of hard-boiled egg.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 55 mins
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine Chilean

Ingredients

Equipment Needed

  • Rolling pin
  • Large frying pan
  • Baking sheet

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Chop the onion very finely and sauté in the fat until soft. Add the meat and brown until it turns white (do not dry it out!).

Tip: The sweetness and juiciness of the large amount of onion counterbalances the meat.
2 ✓

Season with cumin, paprika, oregano, and salt. Pour in the water, bring to a boil, then remove from heat and COOL completely (best if left overnight).

Tip: During cooling, the fat solidifies, so the filling will be firmer when filling and won't make the pastry soggy.
3 ✓

Lay out the pastry sheets. Place a portion of cold meat ragù in the centre. Press in one olive and a wedge of boiled egg.

Tip: This 'surprise' in the middle is classic Chilean style.
4 ✓

Wet the edge of the pastry, fold in half, and press down thoroughly, then fold back the edges (crimp) or press down with a fork.

Tip: Water acts as 'glue' with the starch.
5 ✓

Brush the top with egg yolk, prick with a fork (to let steam escape), and bake at 200°C for 20-25 minutes until golden brown.

Tip: The proteins and sugars in the egg yolk bake to a beautiful shiny brown (Maillard reaction).

Recipe FAQ

Juice leaked out during baking.
You didn't seal the edge thoroughly enough, or you didn't rest the filling (cold filling doesn't steam as much when sealing).

Ingredients

  • 500 g Beef (minced, but better if finely chopped)
  • 2 heads Onion
  • 2 cloves Garlic
  • 2 tbsp Lard or oil
  • 1 tsp Ground cumin
  • 1 tsp Paprika
  • 1 tsp Dried oregano
  • 2 pcs Boiled eggs (hard-boiled)
  • 8 pcs Black olives (whole)
  • 8 sheets Ready-made empanada pastry (or shortcrust pastry)
  • 1 pc Egg yolk (for glazing)
  • 50 ml Water (or stock for juiciness)