Empanadas de Pino Horneadas
The quintessential Chilean empanada, filled with a savory mixture of ground beef (pino), onions, olives, hard-boiled eggs, and raisins, all baked in a golden pastry crust. A beloved street food and party favorite.
🧂 Ingredients
- 500 g All-purpose flour(for the dough)
- 100 g Butter(cold, cubed, for the dough)
- 2 large Egg yolks(for the dough)
- 150 ml Warm water(approximately, for the dough)
- 1 tsp Salt(for the dough)
- 500 g Ground beef(for the filling)
- 2 large Onions(finely chopped, for the filling)
- 2 cloves Garlic(minced, for the filling)
- 1/2 cup Beef broth(for the filling)
- 50 g Raisins(for the filling)
- 12 whole Black olives(pitted, for the filling)
- 2 large Hard-boiled eggs(sliced, for the filling)
- 1 tsp Cumin(for the filling)
- 1 tsp Paprika(for the filling)
- 2 tbsp Vegetable oil(for the filling)
- 1 large Egg(beaten, for egg wash)
👨🍳 Instructions
- 1
Prepare the dough: In a large bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Whisk the egg yolks with warm water and gradually add to the flour mixture, mixing until a dough forms. Knead briefly on a floured surface, then wrap in plastic and refrigerate for at least 30 minutes.
⏱️ 15 minutes + 30 minutes chilling - 2
Prepare the filling (pino): Heat vegetable oil in a skillet over medium heat. Add chopped onions and cook until softened, about 8-10 minutes. Add minced garlic, cumin, and paprika, and cook for 1 minute more.
⏱️ 9-11 minutes - 3
Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off excess fat. Pour in the beef broth and simmer until most of the liquid has evaporated.
⏱️ 10-15 minutes - 4
Stir in the raisins and cook for another 2 minutes. Season with salt and pepper to taste. Let the filling cool completely.
⏱️ 2 minutes - 5
Assemble the empanadas: Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles (about 6-7 inches in diameter).
💡 Tip: Use a plate or bowl as a guide for cutting circles. - 6
Place a portion of the cooled pino filling on one half of each dough circle. Top with an olive and a slice of hard-boiled egg. Moisten the edges of the dough with water and fold the other half over to create a half-moon shape. Crimp the edges to seal, folding the edge over itself to create a decorative rim (repulgue).
💡 Tip: Don't overfill the empanadas, or they will be difficult to seal. - 7
Place the assembled empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash.
💡 Tip: Egg wash gives the empanadas a beautiful golden sheen. - 8
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and puffed.
⏱️ 20-25 minutes
💡 Pro Tips
- ✓Ensure the pino filling is completely cool before assembling to prevent the dough from becoming soggy.
- ✓The repulgue (crimped edge) is a signature of Chilean empanadas; practice makes perfect!
- ✓For a richer dough, you can add a tablespoon of sugar.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of chili powder to the filling for a touch of heat.
- Some recipes include a small piece of potato in the filling.
- For a vegetarian version, substitute the ground beef with lentils or finely chopped mushrooms.