Empanadas de Pino
The iconic Chilean empanada filled with seasoned beef, onions, raisins, olives, and hard-boiled egg. A staple at every Chilean celebration, especially during Fiestas Patrias.
Prep Time
60 min
Cook Time
90 min
Total Time
150 min
Servings
12
Ita's Tips
“Mi amor, the secret is in the onions! Cook them low and slow until they practically melt. My mother taught me that the onion should be almost as much as the meat. And always, ALWAYS let the pino cool completely before filling - warm filling makes soggy empanadas, and we do not serve soggy empanadas in this house!”
Ingredients
- 500g beef, diced small
- 4 large onions, finely chopped
- 2 tablespoons paprika
- 1 tablespoon cumin
- 1/2 cup beef broth
- Salt and pepper to taste
- 1/2 cup raisins
- 12 black olives
- 3 hard-boiled eggs, quartered
- Empanada dough (store-bought or homemade)
Instructions
- 1
In a large pan, cook the beef over medium-high heat until browned. Remove and set aside.
- 2
In the same pan, cook onions slowly over low heat for 30-40 minutes until caramelized and sweet.
- 3
Add paprika and cumin to onions, stir for 1 minute until fragrant.
- 4
Return beef to pan, add broth, season with salt and pepper. Simmer 10 minutes. Let cool completely.
- 5
Roll out dough circles. Add filling, one olive, raisins, and a piece of egg to each.
- 6
Fold dough over, seal edges by pressing with a fork or creating a traditional repulgue.
- 7
Bake at 200°C (400°F) for 25-30 minutes until golden brown.