📝 About This Recipe
The Empanada de Pino is the undisputed crown jewel of Chilean street food and festive gatherings, traditionally enjoyed during the Fiestas Patrias. This savory pastry features a golden, buttery crust filled with 'Pino'—a rich, slow-cooked mixture of hand-minced beef, caramelized onions, and smoky spices. Each bite offers a harmonious blend of savory meat, the saltiness of black olives, the sweetness of raisins, and the richness of hard-boiled eggs, creating a complex flavor profile that is deeply comforting and quintessentially Chilean.
🥗 Ingredients
The 'Pino' Filling
- 2 lbs Lean Beef (Top Sirloin or Chuck) (hand-cut into 1/4 inch tiny cubes)
- 4 large Yellow Onions (finely diced)
- 3 tablespoons Vegetable Oil
- 1 teaspoon Cumin (ground)
- 1 tablespoon Smoked Paprika
- 1/2 cup Beef Broth
- to taste Salt and Black Pepper
- 1 tablespoon All-purpose Flour (to thicken the juices)
The Dough (Masa)
- 7 cups All-purpose Flour (sifted)
- 1/2 cup Lard or Vegetable Shortening (melted and hot)
- 1 cup Warm Milk
- 1 cup Warm Water
- 1 tablespoon Salt
- 1/4 cup White Wine (traditional secret for a tender crust)
Assembly & Garnish
- 3 pieces Hard-boiled Eggs (cut into quarters)
- 12 pieces Black Olives (whole, pitted)
- 24 pieces Raisins (optional, for traditional sweetness)
- 1 Egg Yolk (mixed with a splash of milk for egg wash)
👨🍳 Instructions
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1
Prepare the Pino filling a day in advance. In a large skillet, heat oil over medium heat and sauté the onions for 15-20 minutes until translucent and soft, but not browned. This slow cook removes the 'bite' from the onions.
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2
Add the cubed beef to the onions. Increase heat slightly and cook until the meat is browned. Stir in the salt, pepper, cumin, and paprika.
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3
Pour in the beef broth and let simmer for 10 minutes. Sprinkle the tablespoon of flour over the mixture and stir well to create a light gravy that keeps the filling moist. Remove from heat, let cool, and refrigerate overnight.
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4
To make the dough, sift the flour into a large bowl and make a well in the center. Dissolve the salt into the warm water and milk mixture.
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5
Pour the hot melted lard and the white wine into the flour well. Gradually add the warm salted liquid while mixing with a wooden spoon or your hands until a soft dough forms.
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6
Knead the dough on a lightly floured surface for about 5-7 minutes until it is smooth and elastic. Wrap in plastic and let it rest for 30 minutes.
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7
Preheat your oven to 400°F (200°C).
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8
Divide the dough into 12 equal portions. Roll each piece into a ball, then flatten with a rolling pin into a circle roughly 8 inches in diameter and 1/8 inch thick.
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9
Place 2 generous tablespoons of the cold Pino filling in the center of each dough circle. Add one quarter of a hard-boiled egg, one olive, and two raisins.
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10
Moisten the edges of the dough with a little water. Fold the dough over the filling to create a half-moon shape. Press the edges to seal.
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11
Fold the curved edge inward on three sides to create the traditional rectangular Chilean shape. Place on a parchment-lined baking sheet.
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12
Brush the tops of the empanadas with the egg wash. Use a toothpick to prick two small holes in the top of each empanada to allow steam to escape.
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13
Bake for 25-30 minutes, or until the empanadas are beautifully golden brown. Let them rest for 5 minutes before serving to allow the juices to settle.
💡 Chef's Tips
Always prepare the Pino filling the day before; cold filling is easier to handle and prevents the dough from becoming soggy. Do not overwork the dough once the liquid is added, or the crust will become tough rather than flaky. Hand-cutting the beef instead of using ground beef provides a much better texture and more authentic mouthfeel. If you are sensitive to onions, boiling the diced onions for 5 minutes before sautéing can make them much easier to digest. Ensure your lard or shortening is quite hot when adding it to the flour to achieve the signature 'masa real' texture.
🍽️ Serving Suggestions
Serve warm with a side of 'Pebre'—a Chilean condiment made of cilantro, onions, garlic, and spicy peppers. Pair with a glass of robust Chilean Carmenere or Cabernet Sauvignon to complement the beef. For a non-alcoholic option, a cold 'Mote con Huesillo' or a simple sparkling water with lemon is refreshing. Enjoy as a starter for a traditional barbecue (Asado) or as a hearty standalone lunch. Keep a stack of napkins nearby; a truly juicy empanada is meant to be a bit messy!