Empanadas de Pino (Chilean Baked Beef and Onion Empanadas)
In short: Baked half-moon pastries filled with slow-cooked beef and plenty of onion, with a slice of hard-boiled egg, an olive and a few raisins. It takes about 2 h in total and makes 10 servings.
- Prep
- 1 h
- Cook
- 1 h
- Resting
- 2 h 30 min
- Total
- 2 h
- Servings
- 10
- Difficulty
- Medium
- Calories
- 510 kcal
Empanadas de pino are the Chilean empanada everyone knows: a large baked turnover with a juicy filling of ground beef cooked with a mountain of onions, cumin and paprika. Each one hides a slice of egg, a black olive and a few raisins, so a bite can be savory, sweet and salty at once. They are eaten at bakeries, family lunches and national holidays in September. The filling is best made a day ahead so it cools and firms up.
Instructions
- Heat the oil in a wide skillet over medium heat. Cook the onions with 1/2 teaspoon of the salt for 20 minutes, stirring often, until completely soft, sweet and pale golden.
- Add the beef and cook for 8 minutes, breaking it up, until no pink remains (71°C / 160°F). Stir in the cumin, paprika, oregano, pepper and remaining salt, then sprinkle over the flour and cook for 2 minutes.
- Spread the filling on a tray and cool completely. Chill for at least 2 hours or overnight, because warm filling melts the dough and cold filling is easier to fold.
- For the dough, mix the flour and salt in a large bowl. Stir in the melted butter, egg yolk and warm milk, then knead on a floured surface for 8 to 10 minutes, until smooth and elastic. Cover and rest for 30 minutes.
- Heat the oven to 220°C (425°F). Roll the dough 3 mm (1/8 in) thick and cut ten circles about 18 cm (7 in) wide, using a plate as a guide.
- Put 3 tablespoons of filling in the center of each circle, then add a slice of egg, an olive and 3 or 4 raisins. Brush the edge with water, fold over to make a half moon and press firmly.
- Seal by folding the edge over itself in a twisted rope, or crimp with a fork. Place the empanadas on lined baking sheets, brush with the egg wash and prick each once to let steam escape.
- Bake for 25 to 30 minutes, until deep golden. Cool for 5 to 10 minutes, since the filling is very hot, and serve warm.
Tips
- Do not skimp on the onions. A good pino is close to half onion, and slow cooking is what makes the filling juicy and sweet.
- Freeze unbaked empanadas on a tray, then bag them for up to 2 months. Bake from frozen at 200°C (400°F) for 35 to 40 minutes.
Questions and answers
Can I make empanadas de pino ahead of time?
Yes. Make the filling up to 2 days ahead, or shape and refrigerate the empanadas overnight and bake them the next day. Baked empanadas keep for 3 days and reheat in a 180°C (350°F) oven.
Can I fry these empanadas instead of baking?
Yes, fry them in oil at 175°C (350°F) for 3 to 4 minutes per side until golden. Fried empanadas have a bubbly, crisp crust, but the baked ones are the Chilean classic.
Why do Chilean empanadas have raisins and olives?
The sweet raisin and salty olive contrast with the savory, cumin-scented beef. Together with the egg they are part of the traditional filling and most Chileans expect them.
How long does it take to make Empanadas de Pino (Chilean Baked Beef and Onion Empanadas)?
About 2 h in total: 1 h of preparation and 1 h of cooking.
How many calories are in Empanadas de Pino (Chilean Baked Beef and Onion Empanadas)?
About 510 kcal per serving, with 19 g of protein, 57 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 510 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrates | 57 g |
| Fat | 22 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
