Chilean beef empanadas, often called empanadas de pino, are baked pastry pockets filled with seasoned beef and onion, usually with hard-cooked egg and an olive inside. This version adds optional raisins for a sweet note and uses a buttery dough that is easy to roll and seal; fillings and seasoning vary among families and regions.
Ingredients
- For the dough: 3 cups (375 g) all-purpose flour, plus a little for rolling
- 1 teaspoon (5 g) fine salt
- 8 tablespoons (113 g) cold unsalted butter, cut into small cubes
- 1 large egg (about 50 g), lightly beaten
- ½ cup (120 ml) warm water, plus 1 tablespoon (15 ml) more if needed
- For the filling: 2 large eggs, for hard-cooking
- 1 tablespoon (15 ml) neutral cooking oil
- 2 large yellow onions, finely diced, about 3 cups (450 g)
- 1 pound (454 g) ground beef, preferably 85–90% lean
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) sweet paprika
- ½ teaspoon (1 g) dried oregano
- ½ teaspoon (3 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) black pepper
- ¼ cup (60 ml) beef broth or water
- ¼ cup (35 g) raisins, optional
- 10 pitted black olives, halved
- For finishing: 1 large egg (about 50 g), beaten with 1 tablespoon (15 ml) water for the egg wash
Instructions
- Make and rest the dough. Stir the flour and salt together in a large bowl. Work in the cold butter with your fingertips or a pastry cutter until the mixture has coarse, uneven crumbs, with a few pea-size pieces of butter remaining. Mix in the beaten egg, then add the warm water gradually, stirring until the dough begins to hold together. Knead gently in the bowl for about 1 minute; it should feel smooth but not sticky. Add the extra tablespoon of water only if dry flour will not come together. Shape the dough into a disk, wrap it, and let it rest at room temperature for 30 minutes. Resting relaxes the dough so it rolls without springing back.
- Hard-cook the eggs. Put the two filling eggs in a small saucepan and cover with cold water by about 1 inch (2.5 cm). Bring the water to a boil, cover the pan, and turn off the heat. Let the eggs stand for 10–12 minutes, then transfer them to ice water for 5 minutes. Peel them and cut each into five wedges. The yolks and whites should be firm. Set aside while you make the beef filling.
- Soften the onion. Heat the oil in a large skillet over medium heat. Add the diced onion and cook for 7–9 minutes, stirring now and then, until soft and translucent but not browned. If the onion starts to catch, lower the heat and add a teaspoon of water. Softening it first gives the filling a mellow flavor and helps it fit neatly inside the pastry.
- Cook and season the beef. Add the ground beef, cumin, paprika, oregano, salt, and pepper. Break the beef into small crumbles with a wooden spoon and cook for about 6–8 minutes, stirring frequently. Check the thickest clumps with a food thermometer: USDA FSIS guidance sets 160°F (71°C) as the safe minimum internal temperature for ground beef. Stir in the broth and raisins, if using, and simmer for 1–2 minutes, until the filling is moist but not soupy. Taste and adjust the salt. Spread the filling in a shallow dish and cool it for 30 minutes, until no longer steaming; a hot filling can soften the dough and make sealing difficult.
- Roll and cut the pastry. Heat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Lightly flour the counter and roll the dough to about ⅛ inch (3 mm) thick. Cut ten circles, each about 6½ inches (16.5 cm) across, rerolling scraps as needed. A bowl or plate makes a useful guide. Keep the rounds covered with a clean towel while you fill them so their edges do not dry out.
- Fill and seal. Put about ¼ cup (60 ml) of cooled beef filling on one half of each round, leaving a ½-inch (1 cm) border. Add one olive half and one egg wedge to each; keep the pieces centered so they do not pierce the dough. Lightly dampen the pastry edge with water, fold the empty half over the filling, and press out air as you bring the edges together. Press firmly with your fingertips, then fold or crimp the edge to seal. If a round tears, patch it with a small piece of dough and press the patch firmly in place.
- Brush and bake. Arrange the empanadas on the lined sheet with a little space between them. Brush the tops with the beaten egg and water, avoiding puddles around the seams. Cut a small steam vent in the top of each one with a knife. Bake for 22–25 minutes, until puffed and deep golden. If baking in batches, keep the unbaked empanadas chilled while the first tray cooks; bake the next tray once the oven is ready.
- Rest before serving. Let the empanadas stand on the baking sheet for 5 minutes so the filling settles and the pastry firms. Serve warm, taking care when biting into the center, which can hold heat. If the seams opened in the oven, the filling is still usable; make a note to press the next batch more firmly and leave a slightly wider border.
Tips
- Keep the filling fairly dry. The onions release moisture and the broth adds enough to keep the beef savory. If the mixture looks wet after simmering, cook it for another minute or two before cooling. Excess liquid can make the pastry soggy or force the seams open.
- Use a practical butter substitute if needed. Traditional doughs often use lard, which gives a tender, savory pastry. Replace the butter with the same weight of chilled lard for a more traditional flavor and a slightly different, tender texture. If using salted butter, reduce the dough salt by about ¼ teaspoon.
- Do not overfill or trap air. Measure the filling rather than piling it in, and press out air before sealing. Air pockets expand in the oven, while filling on the edge prevents the dough from sticking to itself. Dampening the border lightly is enough; too much water can make it slippery.
- Make the work easier in stages. The beef filling can be cooked and refrigerated a day ahead, and the dough can rest in the refrigerator for up to 24 hours. If chilled dough feels firm, leave it at room temperature for 10–15 minutes before rolling. Keep raw dough and filling covered while you work.
Serving Suggestions
Serve the empanadas warm as a main dish with a crisp green salad, sliced tomato, or a simple cabbage salad dressed with vinegar. A spoonful of pebre, a Chilean-style fresh sauce commonly made with tomato, onion, cilantro, chile, and vinegar, adds brightness and a little heat. For a milder table sauce, offer ají sauce or a small bowl of salsa. These empanadas are substantial, so one or two per person is a useful starting point; add sides for a fuller meal. They also work well on a buffet, where they can be eaten by hand after a short cooling rest.
Variations
For a more traditional pino-style filling, use finely diced beef instead of ground beef. Choose a tender cut, dice it into small pieces, and cook until the meat reaches 145°F (63°C) with a 3-minute rest, the USDA FSIS safe minimum for whole cuts of beef. The texture will be chunkier and the cooking time may differ, so check the pieces with a thermometer. Ground beef is convenient and distributes evenly, but it is not the only approach.
Leave out the raisins for a fully savory filling, or use chopped golden raisins if those are what you have; either choice changes the sweetness, not the method. Green olives can replace black olives, adding a sharper, saltier bite. For a little warmth, add a pinch of chile flakes with the spices. You can also make smaller empanadas for appetizers: cut 4½-inch (11 cm) rounds, use a smaller portion of filling, and begin checking them after about 16 minutes. Baking time depends on their size and your oven, so look for browned pastry rather than relying only on the clock.
Storage and Reheating
Let leftover empanadas cool briefly, then refrigerate them in a covered container within 2 hours of baking. They keep for 3–4 days in the refrigerator. To reheat, place them on a baking sheet in a 350°F (175°C) oven for about 10–15 minutes, until the centers reach 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. A microwave also works for a quick portion, but it softens the crust; re-crisp it in a hot oven or skillet afterward if desired.
For longer storage, freeze baked empanadas in a single layer until firm, then transfer them to a freezer-safe container for up to 2 months for best quality. Reheat from frozen in a 350°F (175°C) oven, allowing extra time and checking that the center reaches 165°F (74°C). Unbaked assembled empanadas can also be frozen on a tray, then wrapped once solid. Bake them from frozen at 400°F (200°C), adding several minutes and checking that the pastry is deeply golden and the filling is hot throughout. Do not leave cooked empanadas at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make Chilean beef empanadas ahead?
Yes. Prepare the dough and filling a day ahead, keeping each covered in the refrigerator. Let the filling cool before storing it, and soften the dough briefly at room temperature if it is too firm to roll. You can assemble the empanadas several hours ahead and refrigerate them on a covered tray; brush with egg wash just before baking.
Why did my empanadas open while baking?
Common reasons are overfilling, a wet or floury edge that will not seal, or air trapped inside. Use a measured amount of cooled filling, leave a clear border, press out air, and pinch the edge firmly before crimping. Make a small steam vent in the top so pressure can escape without forcing the seam open.
Can I use store-bought pastry?
Yes, though the result will not have quite the same texture as this homemade dough. Use pastry sheets that can be rolled or cut into 6½-inch (16.5 cm) rounds, and follow the package guidance for handling. Avoid very delicate puff pastry if you want a sturdy, hand-held empanada, and make sure the filling is cold before assembly.
Are raisins necessary?
No. Raisins are a familiar addition in many pino-style fillings, but versions differ and they are easy to omit. Their sweetness balances the savory onion, beef, and olive; without them, the filling tastes more purely savory. You do not need to change any other ingredient or cooking time.
Can I cook these in an air fryer?
Usually, yes, if the basket is large enough to hold them in a single layer without crowding. Brush with egg wash and cook at about 375°F (190°C), checking after 12 minutes and turning only if your model browns unevenly. Air fryers vary, so use golden pastry as a visual cue and check that the ground-beef filling was cooked to 160°F (71°C) before assembly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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