Many families in Chile have Empanadas de pino, or Chilean Beef Empanadas, for lunch every Sunday. They are the centerpiece of the Fiestas Patrias (Independence Day celebrations) and bring to mind the comfort and familiarity of home.
Origins of the beef empanadas
Empanadas are a popular dish across Central and South America. Their strength is in their versatility, with versions both fried and baked and endless possibilities for fillings. Every country has a classic, and the Chilean Beef Empanadas or Empanadas de Pino are the traditional favorites in Chile.
I learned to make mine with my grandmother a long, long time ago. And although they are not in our weekly rotation, I try to make them at least once a year.
What is the Pino?
Pino is the Chilean name for the combination of onions and a protein, which in most cases is ground beef, but it can also be seafood. The diced onion is sauteed with traditional condiments (paprika, cumin, oregano) to form a Sofrito. Pino is a Mapuche word.
To streamline the process, you can make the Pino (ground meat filling) the day before. Once baked, they stay in the fridge for 2-3 days.
You can use the same dough from this recipe to make other traditional Chilean empanadas like Fried Cheese, Shrimp Cheese, or Seafood. The dough fries well.
The folding or the way you close the empanada de Pino is fundamental. You can do the three-fold you see in the pictures or a two-fold (triangular empanada shape). Do not close the empanada with crimps reserved in Chile for fried empanadas.
Can I freeze the empanadas de pino?
Yes, I recommend baking them first. Then heat directly (without defrosting) in the oven at 200C or 400F for 15-20 minutes. They come out perfect, like freshly made. I put them in the freezer on a tray, and once frozen, I put them in a plastic bag.
Can I freeze the empanada dough?
I do not recommend it. The dough gets very difficult to work.
Can I freeze the Pino?
Yes, for up to 3 months, thaw overnight and mix well before using as stuffing.
Can I use vegetable broth instead of beef broth in the Pino?
Yes, it is not a problem. You can also use a dissolved broth cube.
Is this dough good for fried empanadas?
Yes, the recipe for the dough is the same.
What can I do so the empanadas do not burst in the oven?
It is essential to keep an eye on them and prick them with a toothpick when they inflate so that the steam escapes and does not burst.
In Chile, empanadas are sometimes baked in a clay oven.
Serve your Beef Empanadas with these for a complete Chilean feast:
- Pebre Sauce (appetizer)
- Borgoña (drink)
- Sopaipillas (appetizer)
- Leche Asada (dessert)
Other recipes popular in Chile with ground beef:
- Fricandela Chilean burger patty
- Ground beef and eggs scramble (Huevos con carne molida)
- Zucchini boats with rice and ground beef (Zapallitos rellenos con carne y arroz)
- Pastel de choclo
- Pastel de papas
Chilean Beef Empanadas de Pino
A traditional Chilean empanada with the perfect dough and filling.
- Total Time: 1 hour, 45 minutes
- Yield: 12 big - 20 medium size
Ingredients
For the Pino,
• 1 kilo or 2 pounds of ground beef 90%
• 1 cup beef broth
• 3 large or 4 medium onions chopped into small cubes
• 2 tablespoons all-purpose flour
• 2 tablespoons red pepper or paprika or Merken (Chilean smoked chili)
• 1/2 teaspoon ground cumin
• salt and pepper
• 4 tablespoons vegetable oil
Optional,
• 20 black olives
• 40 raisins
• 4 hard-boiled eggs
For the dough,
• 1 cup whole milk
• 1 cup of warm water
• 1 tablespoon salt
• 1 kilo or 2 pounds of all-purpose flour
• 2 eggs
• 180 grams/ 6,5 oz of melted shortening, warm
Instructions
1. For the Pino, always prepare it the day before,
In a large saucepan, heat the oil and fry the meat until lightly browned, about 8 minutes. Add the paprika, salt, pepper, and cumin, and saute for a few minutes.
Add the broth and simmer for 30 minutes over low heat. Add the onion, mix well, and cook over medium heat until the onion is tender, about 30 minutes.
Add the flour, stir well, and adjust the seasoning if necessary. Cook for two more minutes. Cool and refrigerate.
2. For the dough,
Make a brine with the milk, water, and salt, and stir to dissolve the salt. Mix the flour and eggs in a large bowl or a stand mixer with the paddle attachment and mix for a minute to incorporate.
Add the melted shortening and work a little more. At this point, you will see only crumbs. Add the brine with the mixer to form the dough, running on low speed until the dough is soft and flexible. If needed, keep adding water. Separate the dough into 12 or 20 portions and cover with a moist cloth.
Work each piece individually, rolling until thin, cut in a circle about 7″, and fill with two tablespoons of Pino, a quarter of a hard-boiled egg, olives, and raisins if desired. Close by smearing the edge, pressing firmly, and making the folds. Brush with an egg wash before baking.
3. Preheat the oven to 350F or 180C. Bake for 30-35 minutes until golden.
4. Serve hot.
Notes
Store in the fridge for up to 3 days. Freeze for up to 2 months.
To reheat, use the oven at the same temperature for 15 minutes.
- Prep Time: 1 hour, 10 minutes
- Cook Time: 35 minutes
- Category: Savory
- Method: Baked
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 430
- Sugar: 2.7 g
- Sodium: 588.4 mg
- Fat: 21.4 g
- Saturated Fat: 5.9 g
- Carbohydrates: 39.8 g
- Fiber: 2 g
- Protein: 18.7 g
Hi apilar what cut of meat is posta?
Thank you
I use top sirloin as a replacement for Posta. They cut the animal differently in each country, so there is no perfect equivalent.
This recipe is the best and most authentic and delicious I have found for Chilean empanadas – the pastry is divine – so malleable and easy to manage when making the empanadas and so light, crispy, chewy, tasty when baked – it’ s a miracle – this is the ultimate recipe – I will stick to this one forever !
Thanks, Hannah for this endorsement! I’m so glad you like it.
Hola from CanadaPilar! My children’s dad is Chilean and I was initiated into the cuisine almost 40 years ago. We spent five glorious weeks in Chile back in 1986. A sister-in-law taught me how to make empanadas de horno but I lost the recipe for the dough and sadly, she is no longer able to provide it to me. I spent a lot of time scouring the internet for something similar but nothing seemed right. (Her recipe included baking powder).
I chanced upon your recipe last year and I couldn’t wrap my head around the egg yolks and adding the melted lard prior to the brine but I just trusted your directions and it is fantastic!
I’ve made these a few times and your dough works well every time. Thank you very much. I need to buy your cookbook from Amazon.
I’m so glad Liz, and thanks for commenting. The method to make the dough is different to how I learned it from my grandmother, but it’s safest and traditional flavor.