Empanada de Pino Recipe
Chilean · Main course · 75 min total
Empanada de Pino is a classic Chilean savory pastry filled with a flavorful mixture of ground beef, onions, hard-boiled eggs, olives, and raisins, all wrapped in a golden, flaky dough.
40
min prep
min prep
35
min cook
min cook
8
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- For the dough: 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/2 cup cold lard or vegetable shortening, cut into pieces
- 1 large egg
- 1/2 cup ice water
- 1 tablespoon white vinegar
- For the filling (pino): 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 500 g ground beef (80/20)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup beef broth
- 2 hard-boiled eggs, chopped
- 1/2 cup black olives, pitted and halved
- 1/2 cup raisins
- For assembly: 1 egg beaten with 1 tablespoon water (egg wash)
Instructions
- Make the dough: In a large bowl, whisk flour and salt. Cut in butter and lard using a pastry blender or fingertips until mixture resembles coarse crumbs with some pea-sized pieces.
- In a small bowl, whisk egg, ice water, and vinegar. Pour over flour mixture and stir with a fork until dough just comes together. Turn out onto a floured surface and knead gently a few times to form a disk. Wrap in plastic and refrigerate for at least 30 minutes.
- Make the pino: Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add ground beef and cook, breaking up, until browned. Stir in cumin, paprika, oregano, salt, and pepper. Add broth and simmer until liquid is absorbed, about 5 minutes. Remove from heat and let cool. Stir in eggs, olives, and raisins.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a floured surface, roll out dough to 1/8-inch thickness. Cut into 8 circles (about 6 inches in diameter).
- Place about 1/3 cup of filling in the center of each circle. Brush edges with egg wash. Fold dough over filling to form a half-moon, pressing edges to seal. Crimp with a fork or twist to seal.
- Place empanadas on prepared baking sheet. Brush tops with egg wash. Cut a small slit in the top of each to vent steam.
- Bake until golden brown, 25-30 minutes. Let cool slightly before serving.
Tips
- Serve with pebre (Chilean salsa) or hot sauce.
- Empanadas can be assembled and frozen before baking; bake from frozen, adding a few extra minutes.
- For a shortcut, use store-bought pie crust or empanada dough.
AI estimate may be inaccurate · Terms