Empanadas are a beloved staple of Chilean cuisine, enjoyed at family gatherings, celebrations, and even as a quick street food snack. These savory pastries come with various fillings, but the most traditional version, empanada de pino, features a mix of seasoned ground beef, onions, olives, raisins, and a hard-boiled egg. Try this recipe at home and enjoy the delicious taste of this Chilean classic.
Good to know
Difficulty: intermediate
Cooking time: 1 hr 30 min
Ingredients (serves 6 people)
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3 large onions
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2 tomatoes
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24 black olives
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4 eggs
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1 lb/500 g ground beef
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⅔ cup/145 g butter (softened)
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1.9 lbs/850 g flour
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1.35 cups/325 ml room-temperature water
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⅔ cup/100 g hazelnuts
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½ cup/75 g raisins
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Paprika or chili powder
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Oregano
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Cumin
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Garlic
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Vinegar
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Fresh cilantro
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Salt, pepper, and olive oil
Preparation
Eggs
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Boil 3 eggs for 11 minutes. Reserve the remaining egg for later.
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Let them cool, then peel and cut into quarters.
Beef filling (pino)
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Finely dice 2 onions.
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In a pan, cook the onions over medium heat with a little oil for about 5 minutes, until softened but not browned.
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Add the ground beef, mixing well. Season with 1 teaspoon salt, ½ teaspoon paprika, and ¼ teaspoon each of oregano, pepper, and cumin.
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Cook for 10 minutes over medium heat, stirring occasionally.
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Adjust seasoning if needed and let the mixture rest for at least one hour.
Dough
You can make the dough by hand or using a mixer.
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Combine the flour with 1 tablespoon salt and ⅔ cup/145 g softened (not melted) butter. Gradually add the water until a workable dough forms.
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Roll out the dough on a floured surface and cut circles about 6 inches/15 cm in diameter.
Empanadas
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Preheat the oven to 400°F/200°C.
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In the center of each dough circle, place a large spoonful or two of the beef mixture (pino), a quartered egg slice, one or two olives, and 2-3 raisins.
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Lightly moisten the edges of the dough with water and fold one half onto the other to form a semi-circle. Then, seal the empanada closed by folding in the sides and top of the dough.
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Brush the top with a mixture of the reserved egg yolk and a little water for a golden finish.
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Poke a small hole in the center of each empanada to allow steam to escape. Bake for 20 minutes or until golden brown.
Pebre
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Char one onion over an open flame or grill for a smoky flavor.
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Finely chop the charred onion and tomatoes.
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Mince the garlic and chop a handful of fresh cilantro.
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Toast the hazelnuts.
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Combine all the ingredients, season with salt, olive oil, and a splash of vinegar, and mix in the toasted hazelnuts.
Plating
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Serve the empanadas warm on a plate with a side of smoky pebre.
Vegetarian option: Substitute the beef filling with tofu and a mix of vegetables (such as bell peppers, zucchini, mushrooms, and onions).
¡Buen provecho!
Hungry for more Chilean flavors? Discover even more delicious recipes in our cookbook, A Taste of EcoCamp.
