Chilean empanadas de pino are baked pastries filled with savory beef and onion, then finished with a black olive, raisin, and hard-boiled egg. The tender, lightly crisp pastry and richly seasoned filling make a satisfying meal; family and regional versions vary, especially in their use of raisins and spices.
Ingredients
- For the pastry: 4 cups (500 g) all-purpose flour, plus up to 2 tablespoons (16 g) for rolling
- 1 teaspoon (6 g) fine salt
- ½ cup (113 g) lard, softened but not melted
- ¾ cup (180 ml) hot water, plus 1–2 tablespoons (15–30 ml) more if needed
- 2 tablespoons (30 ml) milk, for brushing the pastry
- For the filling: 1 tablespoon (15 ml) neutral cooking oil
- 3 medium yellow onions, finely diced (about 3 cups or 450 g)
- 1½ pounds (680 g) ground beef, preferably 85–90% lean
- ½ cup (120 ml) beef broth or water
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) paprika
- ½ teaspoon (1 g) dried oregano
- 1 teaspoon (6 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) black pepper
- ⅓ cup (50 g) raisins
- 8 pitted black olives (about 40 g), one for each empanada
- 4 large eggs, hard-boiled until yolks and whites are firm, peeled, and quartered
Instructions
- Cook the eggs. Put the eggs in a saucepan and cover them with cold water by about 1 inch (2.5 cm). Bring the water to a boil, cover the pan, turn off the heat, and let the eggs stand for 10–12 minutes. Transfer them to cold water, cool, peel, and quarter. For hard-boiled eggs, cook until both the yolk and white are firm.
- Make the pino filling. Heat the oil in a wide skillet over medium heat. Add the diced onion and cook for 8–10 minutes, stirring often, until soft and translucent but not deeply browned. Add the ground beef, cumin, paprika, oregano, salt, and pepper. Break the meat into small pieces and cook for 8–10 minutes, until no pink remains. Check the thickest pieces with a food thermometer: USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for ground beef.
- Finish and chill the filling. Stir in the broth and raisins, scraping up any browned bits. Simmer for 3–5 minutes, until the mixture is moist but not soupy. Taste and adjust the salt. Spread the filling in a shallow dish and refrigerate it for 30 minutes; cool it promptly rather than leaving it out for an extended time. Chilled filling is easier to portion and less likely to soften the pastry.
- Mix the pastry. While the filling cools, whisk the flour and salt in a large bowl. Rub in the softened lard with your fingertips until the mixture looks like coarse crumbs. Gradually pour in the hot water, mixing with a spoon at first and then by hand, until a soft, cohesive dough forms. If dry flour remains, add extra water a teaspoon at a time. Knead gently for about 2 minutes, just until smooth; too much kneading can make the pastry tough.
- Rest the dough. Cover the dough with a clean towel or wrap it so the surface does not dry out. Let it rest at room temperature for 30 minutes. This gives the flour time to absorb the water and makes the dough easier to roll without springing back.
- Shape the empanadas. Divide the dough into 8 equal pieces. On a lightly floured surface, roll each piece into a round about 7 inches (18 cm) wide and roughly ⅛ inch (3 mm) thick. Place about ⅓ cup (80 ml) of chilled filling on one half of each round, leaving a clear border. Add one olive and one quarter of a hard-boiled egg. Avoid overfilling: a little room around the filling makes the seal much easier.
- Seal and glaze. Lightly moisten the pastry edge with water. Fold the empty half over the filling, press out trapped air, and press the edges together firmly. Fold or crimp the edge in small sections to seal it. Set the empanadas on a parchment-lined baking sheet with space between them. Brush the tops lightly with milk for a little color.
- Bake. Heat the oven to 400°F (200°C). Bake the empanadas for 22–26 minutes, turning the sheet once if your oven browns unevenly, until the pastry is golden and cooked through. Let them rest for about 5 minutes before serving; the hot filling can spill when first opened.
Tips
- Keep the filling fairly dry. A wet filling can make the bottom pastry soggy or cause seams to open. Simmer off excess liquid, then chill the pino before assembling.
- Use a practical lard substitute. An equal amount of vegetable shortening works if lard is hard to find; it gives a similarly tender crust but less of lard’s distinctive savory flavor. Butter can be used, though the pastry will taste richer and may brown faster.
- Seal with a light hand. Leave a border around the filling, press out air, and crimp firmly. If a round is difficult to seal, remove a spoonful of filling rather than stretching the dough thin.
- Make the filling ahead, not the assembled pastries at room temperature. The pino can be prepared a day ahead and refrigerated. Assemble cold, and refrigerate any uncooked empanadas if baking is delayed.
Serving Suggestions
Serve the empanadas hot or warm as a main course, accompanied by a crisp green salad, sliced tomatoes, or a simple cabbage salad. A spoonful of pebre, a Chilean-style chopped condiment often made with tomato, onion, cilantro, chile, and vinegar, adds freshness and a little heat. Pebre recipes vary, so use a mild version if you want the beef, onion, olive, and raisin flavors to stay in the foreground.
For a generous meal, offer one large empanada per person with a light side rather than adding another heavy dish. Smaller empanadas also work as party food; make more rounds from the same dough, reduce the filling in each, and begin checking them earlier because they bake faster. Let guests know that each traditional-style filling contains an olive and egg, since those are easy to miss inside the pastry.
Variations
Raisins are a familiar sweet-salty contrast in pino, but some cooks leave them out. If you prefer a less sweet filling, omit them without replacing them. For a more traditional chopped-meat texture, replace the ground beef with 1½ pounds (680 g) finely diced beef. Cook it until tender and check it with a thermometer; USDA FSIS recommends 145°F (63°C) for whole cuts of beef, followed by a 3-minute rest. Finely diced beef takes longer to soften than ground beef, so simmer it with extra broth until tender before cooling.
For a meat-free variation, use cooked, drained lentils in place of the beef and season the onion mixture as directed. The result is a flavorful adaptation rather than classic beef pino, and it will have a softer texture. You can also add a little more paprika or a pinch of chile to the filling, but keep the seasoning balanced so it does not overwhelm the olives and egg. If you cannot find black olives, use another pitted, briny olive; the flavor will shift slightly, but the filling will still have its characteristic salty note.
Storage and Reheating
Refrigerate cooked empanadas within 2 hours of baking, in a covered container, for 3–4 days. For the best pastry texture, reheat them in a 350°F (175°C) oven for about 12–18 minutes, until hot in the center. Leftovers should reach 165°F (74°C) when checked with a food thermometer. A microwave works in a pinch, but it tends to soften the crust; heat in short intervals and finish in a toaster oven if available.
To freeze, cool the baked empanadas, wrap them individually, and freeze for up to 2–3 months for best quality. Reheat from frozen in a 350°F (175°C) oven, allowing extra time and checking that the centers reach 165°F (74°C). You can also freeze assembled, unbaked empanadas on a tray until firm, then transfer them to a freezer-safe container. Bake from frozen at 400°F (200°C), adding several minutes and checking that the pastry is fully baked and the filling is hot. Refrigerate leftover filling promptly and use it within 3–4 days.
Frequently Asked Questions
What does “pino” mean in Chilean empanadas?
Pino is the savory filling, usually made with beef and onion and often paired with raisins, olives, and hard-boiled egg. The exact seasoning and the balance of sweet and savory ingredients vary from one household or region to another.
Can I make the dough or filling ahead?
Yes. Refrigerate the cooked filling in a covered container for up to 1 day, and bring it out only when you are ready to shape the empanadas. The dough can also be made ahead, wrapped well, and refrigerated for up to 24 hours; let it sit briefly at room temperature if it feels too firm to roll.
Why did my empanadas open in the oven?
The most common reasons are overfilling, trapped air, or a weak seal. Use chilled filling, leave a clear border, press out air before closing, and crimp the edge firmly. A small crack can be patched with a scrap of dough and a dab of water.
Can I use store-bought pastry?
Yes, especially if you need to save time. Choose a sturdy pastry that can be rolled into rounds and folded without cracking. The texture and flavor will differ from the lard-based dough, so follow the package’s baking temperature and start checking early.
Do Chilean empanadas de pino always include raisins?
No. Raisins are a common addition, but they are not universal. Omit them if you prefer a purely savory filling; the beef, onion, olive, and egg still make a substantial pino-style empanada.
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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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