Entree: Chile – Central Chile – Empanadas de pino (Empanadas with pino minced beef filling)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 25 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 3 cups (375 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1 tsp (6 g) salt
- 8 tbsp (115 g) unsalted butter or lard, chilled and diced
- 3/4 cup (180 ml) warm milk
- 1 large egg for dough (optional binding), approx. 50 g
- 1 egg + 1 tbsp (15 ml) water for egg wash
- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) vegetable oil
- 2 large yellow onions (approx. 16 oz / 450 g), thinly sliced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (2.5 g) dried oregano
- 1/4 tsp (1 g) ground black pepper
- 1/2 tsp (3 g) salt (adjust)
- 1/3 cup (80 ml) dry white wine or beef stock
- 1/4 cup (40 g) raisins (optional)
- 1/4 cup (40 g) pitted black olives, halved
- 2 hard-boiled eggs, sliced, approx. 100 g
- 1 tbsp (15 ml) vinegar or lemon juice (for onions, optional)

Instructions

1. Make the dough: In a bowl, whisk flour, baking powder and salt. Cut in chilled butter or lard until mixture resembles coarse crumbs. Stir in warm milk and the optional egg until a soft dough forms; do not overwork. Wrap and chill 30 minutes.
2. Prepare the pino filling: Heat 2 tbsp (30 ml) oil in a wide skillet over medium heat. Add sliced onions and a pinch of salt and cook slowly, stirring often, until deeply golden and caramelized, about 25–30 minutes. Add vinegar or lemon juice near the end if desired to brighten.
3. Add beef and seasonings: Push onions to the side, increase heat to medium-high, add ground beef and break up with a spoon. Stir in cumin, paprika, oregano, pepper and salt. Cook until beef is browned and most liquid evaporates. Deglaze with wine or stock and simmer until mixture is relatively dry and flavorful, about 5–8 minutes. Stir in raisins if using and cool the filling completely.
4. Assemble empanadas: Preheat oven to 400°F (200°C). Roll dough to 1/8–1/4 inch (3–6 mm) thickness and cut 6–7 inch (15–18 cm) circles. Place ~2–3 tbsp (30–45 g) of pino in center of each circle, top with a slice of hard-boiled egg (approx. 1–2 slices), 1 olive half and a few raisins if desired. Brush edges with a little water, fold over and crimp the edges to seal.
5. Bake: Place empanadas on a baking sheet lined with parchment. Beat 1 egg with 1 tbsp (15 ml) water and brush tops. Bake 20–25 minutes until golden brown. Let rest 5 minutes before serving.
6. Serve warm: Empanadas de pino are traditionally eaten warm and are commonly served at family gatherings and national holidays.