Empanadas de Pino a la Chilena | Chilean Beef Empanadas Recipe

Cook onions slightly in a pan with oil.

Add beef and spices, cook completely over medium heat.

Let cool, then add the drained raisins and mix.

Preheat oven to 400°F (200°C). Sprinkle flour onto a baking sheet.

Pour flour onto a flat surface, mix in salt and baking powder.

Create a hole in the center, add egg, shortening, and milk. Combine ingredients.

Knead dough until smooth, cut into fourths, roll into ropes, and cut into sections.

Roll out each chunk of dough into a thin disc.

Add a spoonful of pino (meat filling), a slice of hard boiled egg, and 2 olives.

Coat edges of dough with water, fold over filling, and press edges together tightly.

Cut excess dough and fold edges towards the center of the empanada.

Place onto flour-covered baking sheet, repeat until all filling or dough is used.

Coat empanadas with egg yolk wash and bake for 20-30 minutes until golden brown.

Spice Level:

Dietary