Appetizers
Chilean Beef Empanadas
Ingredients
- - 500 g (1 lb) beef, finely chopped or minced
- - 3 large onions, finely chopped
- - 3 tbsp (45 ml) oil
- - 1 tbsp sweet paprika
- - 1 tsp ground cumin
- - 1 tsp dried oregano
- - 2 tbsp raisins
- - 12 black olives (preferably Chilean, pitted)
- - 2 hard-boiled eggs, quartered
- - 500 g (about 3 1/2 cups) empanada dough disks (store-bought or homemade)
- - 1 egg, beaten, for sealing and glazing
- - Salt and pepper, to taste
Method
- Heat the oil in a large pan and cook the onions slowly over low heat for 20 minutes until very soft and slightly caramelized — this is the key to good pino.
- Add the beef, paprika, cumin and oregano, and cook until the beef is browned through, about 10 minutes.
- Season with salt and pepper, then set the pino aside to cool completely (ideally chill for a couple of hours or overnight).
- Preheat the oven to 200°C (400°F).
- Place a spoonful of cooled pino on each dough disk along with a raisin, an olive and a piece of egg.
- Fold the dough over into a half-moon, sealing the edges firmly and crimping decoratively.
- Brush each empanada with beaten egg and bake for 20-25 minutes until golden brown.
Introduction: Empanadas de pino are Chile's most iconic dish, baked pastries filled with pino — a mixture of hand-chopped beef, onion, olives, raisins and hard-boiled egg.
Cultural Background: Empanadas de pino are Chile's most iconic dish, baked pastries filled with pino — a mixture of hand-chopped beef, onion, olives, raisins and hard-boiled egg. They are the centerpiece of Fiestas Patrias (Chilean Independence Day) celebrations every September.
Tips: The pino must be completely cooled before filling, or the dough will become soggy and hard to seal.
Variations: Some families add a splash of white wine to the pino, or use cheese instead of meat for empanadas de queso. A cheese version (empanadas de queso) is a common authentic vegetarian alternative.
Appetizers
Storage: Refrigerate baked empanadas for up to 3 days; unbaked, filled empanadas freeze well for up to 2 months.
Reheating: Reheat in a 180°C (350°F) oven for 10-12 minutes until warmed through and crisp again. Nutrition (approx., per serving) Approx. 310 kcal, 15g protein, 26g carbohydrate, 16g fat, 2g fiber per empanada.
FAQs
Q: Why does the recipe call for chopped rather than ground beef?
A: Traditional pino uses finely knife-chopped beef for a better texture; ground beef is a common shortcut.
Q: Can empanadas de pino be fried instead of baked?
A: Yes, some regions fry them, though baking is more common for empanadas de pino specifically.