Empanadas de PinoChilean Beef Empanadas
Baked wheat-crust empanadas filled with Chilean-style pino: beef, plenty of onion, a little cumin and paprika, plus the classic additions of raisins, olives, and hard-boiled egg. They are juicy, aromatic, and made to be eaten warm.
Prep
1h
Cook
30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 600gAll-Purpose Flour
- 120gPork Lard
- 300mlWater (warm)
- 8gSalt
Pino
- 350gOnion (finely chopped)
- 30mlVegetable Oil
- 500gGround Beef
- 3gCumin Powder
- 3gPaprika
- 2gBlack Pepper
- 8gSalt
- 60gRaisin
- 3pcsEgg (hard-boiled and quartered)
- 80gBlack Olive (whole)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the all-purpose flour and the salt in a bowl. Rub in the pork lard until the mixture looks crumbly.
- 02
Add the warm water and mix until a smooth dough forms. Knead briefly, cover, and let it rest while you make the filling.
- 03
Heat the vegetable oil in a skillet over medium heat. Add the onion and cook slowly until soft and lightly golden.
- 04
Add the ground beef and cook, breaking it up, until it reaches 71°C (160°F). Stir in the cumin powder, paprika, black pepper, and salt.
- 05
Cook until the filling is well seasoned and only lightly moist, then stir in the raisins. Let the pino cool so it is easier to fill.
- 06
Preheat the oven to 220°C (428°F). Divide the dough and roll it into rounds.
- 07
Place some pino on each round. Top each one with a piece of egg and a black olive.
- 08
Fold the dough over the filling, seal the edges firmly, and place the empanadas on a baking tray.
- 09
Bake until the pastry is deeply golden and the filling reaches 74°C (165°F). Let the empanadas stand briefly before serving.
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