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.
Difficulty: intermediate
Cooking time: 1 hr 30 min
3 large onions
2 tomatoes
24 black olives
4 eggs
1 lb/500 g ground beef
⅔ cup/145 g butter (softened)
1.9 lbs/850 g flour
1.35 cups/325 ml room-temperature water
⅔ cup/100 g hazelnuts
½ cup/75 g raisins
Paprika or chili powder
Oregano
Cumin
Garlic
Vinegar
Fresh cilantro
Salt, pepper, and olive oil
Eggs
Boil 3 eggs for 11 minutes. Reserve the remaining egg for later.
Let them cool, then peel and cut into quarters.
Beef filling (pino)
Finely dice 2 onions.
In a pan, cook the onions over medium heat with a little oil for about 5 minutes, until softened but not browned.
Add the ground beef, mixing well. Season with 1 teaspoon salt, ½ teaspoon paprika, and ¼ teaspoon each of oregano, pepper, and cumin.
Cook for 10 minutes over medium heat, stirring occasionally.
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.
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.
Roll out the dough on a floured surface and cut circles about 6 inches/15 cm in diameter.
Empanadas
Preheat the oven to 400°F/200°C.
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.
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.
Brush the top with a mixture of the reserved egg yolk and a little water for a golden finish.
Poke a small hole in the center of each empanada to allow steam to escape. Bake for 20 minutes or until golden brown.
Pebre
Char one onion over an open flame or grill for a smoky flavor.
Finely chop the charred onion and tomatoes.
Mince the garlic and chop a handful of fresh cilantro.
Toast the hazelnuts.
Combine all the ingredients, season with salt, olive oil, and a splash of vinegar, and mix in the toasted hazelnuts.
Plating
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).
Hungry for more Chilean flavors? Discover even more delicious recipes in our cookbook, A Taste of EcoCamp.