Chilean Empanada de Pino – Beef empanada recipe

We were lucky enough to be given a private empanada cooking lesson from our Chilean friends in Valparaíso. We needed something to do while we waited for our car to sell…Read about our experiences buying and selling a car in Chile.

The verdict: these empanadas came up a treat! Some of the best in Chile. Our Chileno friends complained that there was not enough onion… we disagreed and thought it was a welcome break from the onion dominated versions we usually found on the streets. And we broke the raisin rule of only one raisin per empanada – we went wild with them – add as many as you like!

Recipe credits: Our Chilean friends Katy and Mauro
Preparation time: 2 hours
Cooking time: 20-30 minutes
Makes : 12-14

The dough

2kg plain flour
250g butter, melted
1 Tbsp. of salt
Hot water
1 large egg, lightly beaten (egg wash)

  1. Mix half of the melted butter into the dry ingredients (flour and salt), then slowly add the remaining butter and use your hands to begin forming the dough.
  2. Once the dough takes shape, gather it together and place a depression in the middle of the mound. Pour in hot water and work into the dough until it takes shape.
  3. Continue the process and add enough water without allowing the dough to become sticky.
  4. Knead the dough until it becomes homogenous.
  5. Test the saltiness of the dough by having a tiny nibble of it – it should be a little on the salty side.

The filling

4-5 medium onions, finely diced
3 garlic cloves, finely chopped
1 Tbsp. paprika
1/3 cup olive oil
3 bay leaves
250ml dry white wine
1kg beef mince
A handful of raisins
4 eggs, hard-boiled and quartered
14 large black kalamata olives
Salt to taste

  1. Add the onions, garlic, paprika and oil into a large pot and gently fry until the onions have become soft and transparent.
  2. Add the mince and stir until browned.
  3. Add wine and bay leaves, simmer for 5 minutes and add salt to taste. Set the mixture aside to cool down.

Pino mixture

The construction

  1. Preheat the oven to 180°C.
  2. Separate the dough into 12-14 balls (about the size of a small fist).
  3. Roll out each portion to approximately 5mm in thickness.
  4. Place an entree sized plate (approximately 15cm diameter) upside down on the dough and cut around the plate.
  5. Fill each round with some of the mixture, include a dessertspoon of liquid as well as an olive, raisin and quarter boiled egg (exactly how much mixture to use may take some practice – you want as much possible without tearing the dough when you close the empanada).
  6. Close the empanada by first placing a small amount of water around the rim of the dough. Fold the dough in half. Use al little more water to fold the top over followed by the sides.
  7. Place all the finished empanadas on an oven tray and lightly brush them with the egg wash.
  8. Bake for 20-30 minutes until the dough is cooked and golden in colour.

4 thoughts on “Chilean Empanada de Pino – Beef empanada recipe

    1. Thanks, I learnt from the best after all! You should, they’re delicious. I preferred the ones with a mountain of raisins.

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