Chilean empanadas de pino are baked pastry pockets filled with savory beef, slow-softened onion, olives, raisins, and pieces of hard-boiled egg. The filling is rich and lightly spiced, while chilling it before assembly helps the dough stay crisp and makes each empanada easier to seal. Recipes vary by family and region; this version uses convenient ground beef, with notes for a more traditional chopped-beef texture.
Ingredients
- 4 cups (500 g) all-purpose flour
- 1½ teaspoons (9 g) fine salt, divided
- 6 tablespoons (85 g) lard, softened but not melted
- 1 cup (240 ml) warm water, plus up to 2 tablespoons (30 ml) extra if needed
- 1 tablespoon (15 ml) neutral oil
- 2 medium yellow onions (about 400 g), finely diced
- 1 pound (450 g) ground beef, preferably 85–90% lean
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) sweet paprika
- 1 teaspoon (1 g) dried oregano
- ½ teaspoon (1 g) ground black pepper
- ¼ cup (60 ml) water or unsalted beef broth
- ⅓ cup (50 g) raisins, optional
- 2 large eggs (about 100 g without shells), for hard-boiling
- 12 pitted black olives (about 60 g), whole or halved
- 1 large egg (about 50 g), for the egg wash
- 1 tablespoon (15 ml) water, for the egg wash
Instructions
- Cook the eggs and prepare the pino filling. Put the 2 filling eggs in a small saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 10–12 minutes, then transfer them to cold water. Once cool enough to handle, peel and cut each egg into 6 wedges. Meanwhile, warm the oil in a wide skillet over medium heat. Add the onions and cook for 8–10 minutes, stirring often, until soft and translucent; let them turn sweet and tender rather than browned. Add the ground beef, cumin, paprika, oregano, black pepper, and the remaining salt. Break the beef into small pieces and cook for 7–9 minutes, stirring, until no pink remains. Check the thickest portion with a food thermometer: USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for ground beef. Stir in the water or broth and raisins, if using, and simmer for 2 minutes. The filling should be moist but not soupy.
- Cool the filling fully. Spread the beef and onion mixture in a shallow dish so it cools evenly. Leave it at room temperature for about 15 minutes, then cover and refrigerate for 45 minutes. Do not assemble with warm filling: trapped steam can soften the pastry and make the seams open in the oven. Keep the cooked filling refrigerated while you prepare the dough.
- Make the dough. Mix the flour and 1 teaspoon of the salt in a large bowl. Rub in the lard with your fingertips until the mixture looks like coarse crumbs, with a few small, flattened pieces remaining. Add the warm water gradually, stirring until a shaggy dough forms. Knead on a lightly floured counter for 3–4 minutes, just until smooth and pliable. If it feels dry and cracks when pressed, work in a little extra water; if sticky, dust lightly with flour. Cover and let the dough rest for 20 minutes so it rolls without springing back.
- Divide and roll. Cut the rested dough into 12 equal pieces and keep the pieces covered while working. Roll each into a circle about 7 inches (18 cm) across and roughly ⅛ inch (3 mm) thick. A small plate can serve as a guide for trimming neat circles. Use only a light dusting of flour; too much flour on the edges makes them harder to seal. If the dough keeps shrinking, cover it and give it another 5 minutes to relax.
- Fill and seal the empanadas. Place about ¼ cup (60 ml) of chilled beef filling in the center of each dough circle, leaving a clear border of at least ¾ inch (2 cm). Add one olive and one wedge of hard-boiled egg. Fold the dough over to make a half-moon, keeping the filling away from the edge. Press out trapped air, then firmly pinch the edges together. Fold the edge over itself in small sections or press it with the tines of a fork. Set each empanada seam-side down on a parchment-lined baking sheet. If the dough edge is dry, dab it with a little water before sealing.
- Brush and bake. Heat the oven to 400°F (204°C). Beat the remaining egg with 1 tablespoon (15 ml) water and brush a thin coating over the tops, avoiding puddles around the seams. Cut a small steam vent in the top of each empanada. Bake for 22–25 minutes, rotating the sheet once if your oven browns unevenly, until the pastry is puffed and deep golden. Let the empanadas rest on the sheet for 5 minutes before serving; the filling will be very hot.
Tips
- Keep the pino cool and fairly dry. A wet filling leaks through pastry, and a warm filling can melt the lard before the dough bakes. If liquid collects in the skillet, simmer it off or drain a little before chilling. The mixture should hold together on a spoon without dripping.
- Handle the dough gently. Lard gives the pastry a characteristic tender, rich texture. If you cannot find it, use the same amount of vegetable shortening; the flavor will be a little less savory. Unsalted butter also works, though the dough may be less pliable and its edges can brown faster. Avoid adding lots of flour while rolling, which can make the crust tough.
- Seal carefully and leave room inside. Overfilling is a common reason empanadas split. Press out air before crimping, and make sure no filling or oil sits on the sealing edge. If a seam opens while shaping, pinch it closed with a dab of water and place that empanada seam-side down.
- Use the filling you like, but keep the balance. Raisins are optional and add a sweet contrast to the beef, onion, and olive; leave them out if you prefer a more savory pino. If using salted olives or broth, taste the filling before adding extra salt. The egg wedges and olives are flavorful, so a restrained hand with seasoning lets each part come through.
Serving Suggestions
Serve the empanadas hot or warm as a substantial snack, lunch, or part of a Chilean-style meal. They are filling on their own, but a crisp salad of lettuce, tomato, and onion gives the plate freshness and contrast. A simple tomato salad dressed with oil and vinegar also works well, as does a small serving of pebre, a Chilean fresh sauce commonly made with chopped tomato, onion, cilantro, chile, and vinegar. Offer pebre on the side rather than spooning it over the pastry, so the crust stays crisp.
For a gathering, arrange the empanadas on a platter with the cut sides of any extra olives and a bowl of pebre nearby. They travel well once cooled slightly, making them suitable for a picnic or packed lunch, though the pastry is at its crispest soon after baking. If serving children or guests who do not enjoy olives or raisins, label the platter or make a few without those ingredients.
Variations
For a more traditional, distinctively textured pino, replace the ground beef with 1 pound (450 g) boneless beef chuck, cut into very small cubes. Brown it in batches, then cook it with the softened onions and a little additional broth, covered, until tender; allow extra cooking time and check the beef with a thermometer. Whole cuts of beef should reach 145°F (63°C) and rest for at least 3 minutes under USDA FSIS guidance. Finely chopped beef gives a more defined, meaty filling, while ground beef makes the filling quicker to prepare and easier to portion.
You can leave out the raisins, use green olives instead of black, or add a small pinch of chile flakes for gentle heat. Those are useful adjustments, but the sweet-salty combination of beef, onion, egg, and olive is the familiar character of pino. For a meat-free variation, use cooked lentils and finely chopped mushrooms in place of the beef, cook away excess moisture, and season to taste. It will be a different filling rather than a classic beef pino, and it should also be cooled before assembly.
If you prefer a softer, more tender pastry, use shortening instead of lard; for a more buttery flavor, use butter. For a golden finish without egg, brush the tops lightly with milk, understanding that the color may be paler. You can also make smaller empanadas for appetizers, but divide the dough into more pieces and reduce the baking time; begin checking them when the pastry is golden at the edges.
Storage and Reheating
Let baked empanadas cool, then refrigerate them within 2 hours of baking in a covered container. They keep for 3–4 days in the refrigerator. Reheat on a baking sheet at 350°F (177°C) for about 10–15 minutes, until hot through and the pastry has crisped again; check that leftovers reach 165°F (74°C), the USDA FSIS reheating temperature. A microwave will warm them faster, but it softens the crust, so use it only if crisp pastry is not important.
To freeze baked empanadas, cool them completely, arrange them in a single layer until firm, then pack them in a freezer-safe container with parchment between layers. For best quality, use within 2–3 months and thaw overnight in the refrigerator before reheating. You can also freeze unbaked, assembled empanadas; freeze them on a tray first, then store them airtight. Bake from frozen at 400°F (204°C), adding roughly 8–12 minutes and checking that the center is thoroughly hot. Do not leave cooked filling or finished empanadas at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make the pino a day ahead?
Yes. Cook the filling, cool it promptly in a shallow dish, and refrigerate it covered for up to 3–4 days. Chilled filling is easier to portion and less likely to make the dough soggy. You can also hard-boil the eggs ahead; keep them refrigerated and peel them when you are ready to assemble.
Why did my empanadas open in the oven?
The most common causes are a warm or wet filling, too much filling, trapped air, or an edge dusted with flour or grease. Chill the pino, leave a clean border around each dough circle, press out air before sealing, and crimp firmly. A small steam vent on top lets pressure escape without weakening the sealed edge.
Can I use store-bought pastry?
Yes, if you can find empanada discs or sturdy pastry rounds large enough for the filling. Thaw them according to their package directions and keep them covered so they do not dry out. Puff pastry makes a flakier, lighter result than the traditional lard-based dough, so it will taste and feel different; reduce the filling slightly if the discs are small.
Do Chilean empanadas de pino always contain raisins?
No. Raisins are common in many versions, but some cooks leave them out, and the amount of sweetness varies. They balance the savory beef and olives, so try the listed amount if you are unsure, or omit them for a less sweet filling. Olives and hard-boiled egg are also portioned differently from one recipe to another.
Can I make these with chopped beef instead of ground beef?
Yes. Finely diced beef gives the filling a more distinct texture and is a traditional choice in many pino recipes. Cut it into small, even pieces so it cooks evenly, and allow more time for tenderness than the ground-beef method. Check whole beef pieces with a thermometer and follow the 145°F (63°C) minimum plus a 3-minute rest.
Can I assemble the empanadas ahead?
Yes. Refrigerate assembled, unbaked empanadas on a covered tray and bake them within 24 hours. For longer storage, freeze them unbaked as described above. Keep them cold while assembling, and do not brush with egg wash until just before baking so the pastry surface does not become sticky.
Related
- Chilean Steelhead Trout Recipe with Lemon and Herbs
- Chilean Beef Empanadas Recipe with Flaky Dough
- Traditional Chilean Breakfast Foods: Pan con Palta
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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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