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Baked Chilean Empanadas de Pino
Authentic Chilean Empanadas

Chilean Beef Empanadas (Pino)

Author: Flavelo
Recipes Main Courses Side Dishes
Chile's national pride. The secret to the 'Pino' filling is juiciness: an emulsion of onions and beef fat creates a broth that drips down your chin on the first bite—and that's how it should be. Traditionally, the filling is made a day ahead to let flavors marry, and the dough is folded artistically to seal in every drop.
🕒 Prep Time 40 mins
🍳 Cook Time 45 mins
⌛ Total Time 3 hrs 25 mins
🍽️ Servings 6 servings
🔥 Calories 650 kcal
🌍 Cuisine Chilean

Ingredients

Equipment Needed

  • Large skillet
  • Rolling pin
  • 6-inch round cutter (or plate)
  • Pastry brush
  • Parchment paper

Allergen Information

⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Make 'Pino': Dice onions finely. Sauté in oil over medium heat 10+ mins until soft.

Tip: Don't rush! Caramelizing onion sugar balances beefiness.
2 ✓

Add beef, increase heat. Brown until meat is no longer pink.

Tip: Keep it juicy, don't crisp it dry.
3 ✓

Season with cumin, paprika, salt, pepper. Stir in raisins and corn. Cook 2 mins, remove from heat.

Tip: Paprika burns easily, add at end.
4 ✓

Cool COMPLETELY (preferably chill overnight).

Tip: Solid fat is easier to fill and melts only during baking for juice.
5 ✓

Preheat oven 400°F (200°C). Quarter the boiled eggs.

Tip: High heat puffs the pastry layers.
6 ✓

Roll dough 1/8 inch thick, cut 6-inch circles.

Tip: Too thin breaks, too thick stays raw.
7 ✓

Place cold filling on circle. Add egg piece and olive.

Tip: Classic layout guarantees a flavor surprise in every bite.
8 ✓

Wet edge, fold, press, and rope-crimp (repulgue) the edge.

Tip: Water acts as glue.
9 ✓

Brush with egg wash, poke steam hole. Bake 20-25 mins until deep gold.

Tip: Steam vent prevents explosions.

Recipe FAQ

Filling leaked out.
Seal wasn't tight enough, or filling was too hot (melting the dough).
Can I freeze them?
Yes! Freeze assembled (raw). Bake from frozen, adding 5-10 mins.
Why the shine?
Egg wash gives that appetizing lacquer finish.

Ingredients

  • 1 lb Empanada Dough Discs (or pie crust)
  • 14 oz Ground Beef (80/20 for juiciness)
  • 2 medium Onions
  • 1/2 cup Corn kernels
  • 2 tbsp Raisins
  • 2 large Hard Boiled Eggs
  • 6 whole Black Olives (pitted)
  • 1 tsp Ground Cumin
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 large Egg (raw, for wash)
  • 2 tbsp Oil