Authentic Chilean Empanadas Recipe / How to Make Empanadas de Pino Step by Step

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat and adds a different flavor.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork can be more economical.

olives

🥗Healthier: capers

💰Cheaper: pickles

Capers or pickles can provide a similar briny flavor.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: none

Tofu can provide a protein alternative, but changes texture.

Heat 2 tablespoons of vegetable oil in a large pan over medium heat.

Add one large, finely chopped onion and cook for about 8 to 10 minutes until soft and translucent, stirring occasionally.

Add 1 lb of ground beef, breaking it apart with a spoon, and cook until browned but juicy.

Sprinkle in 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of ground cumin, 1 teaspoon of sweet paprika, and 1 teaspoon of chili powder; stir and let the spices toast for a minute.

Sprinkle 2 tablespoons of all-purpose flour over the mixture and stir for about a minute to cook out the raw flour taste.

Slowly pour in 1/2 cup of beef broth or water and let it simmer for about 5 to 7 minutes until thickened.

Remove from heat and let the filling cool completely.

In a large mixing bowl, combine 4 cups of all-purpose flour with 1 teaspoon of salt and whisk together.

Add 1/2 cup of melted butter or lard and gradually pour in 1 cup of warm water; mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic, adding flour or water as needed.

Shape the dough into a ball, cover with a clean kitchen towel, and let it rest for about 30 minutes.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Divide the rested dough into 10 to 12 equal portions, rolling each into a ball and then flattening into a circle about 6 inches in diameter.

Place about 2 tablespoons of cooled pino filling in the center of each dough circle, adding a slice of hard-boiled egg and one black olive on top.

Fold the dough over to create a half-moon shape, gently pressing the edges to seal, and crimping with a fork or using the traditional repul fold.

Place each empanada on the prepared baking tray.

Beat one egg in a small bowl and brush it lightly over the tops of the empanadas for an egg wash.

(Optional) Chill the tray of assembled empanadas in the fridge for about 10 minutes before baking.

Bake in the preheated oven for about 25 to 30 minutes until golden brown and crisp.

Let the empanadas cool on the tray for about 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens