Name: Chilean Beef Empanadas de Pino
Prep time: 1 h 10 min
Cook time: 35 min
Total time: 1 h 45 min
Cuisine: Chilean
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

Jump to Recipe·Print Recipe· 5 from 9 reviews

Versión en español

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.

Horno de barro.Clay oven. — Chilean 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:

Chilean Beef Empanadas de Pino

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5 from 9 reviews

Print Recipe

A traditional Chilean empanada with the perfect dough and filling.

Total Time: 1 hour, 45 minutes
Yield: 12 big - 20 medium size

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.