Entree: Chile – Central Culinary Region – Empanadas de Pino (Baked savory turnovers filled with seasoned ground beef, onions, olives, raisins, and hard-boiled egg typical of Chile)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 25 min

Additional 30 min

Total 1 hr 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- Dough:
  - 3 cups (360 g) all-purpose flour
  - 1 tsp (6 g) salt
  - 6 tbsp (85 g) cold lard or cold butter, diced
  - 3/4 cup (180 ml) lukewarm water (adjust as needed)
  - 1 large egg, beaten for egg wash, approx. 1 3/4 oz (50 g)
- Filling (pino):
  - 1 lb (454 g) ground beef
  - 3 tbsp (45 ml) vegetable oil
  - 2 large onions, very thinly sliced, approx. 10 oz (280 g)
  - 1 tbsp (15 g) kosher salt (adjust to taste)
  - 1 tsp (2 g) ground cumin
  - 1 tsp (2 g) smoked paprika or ají de color
  - 1/4 tsp (1 g) black pepper
  - 1/4 cup (60 ml) beef or water to moisten if needed
  - 1/3 cup (50 g) raisins
  - 6 black olives, pitted, halved (about 1 1/16 oz (30 g))
  - 3 large hard-boiled eggs, quartered, approx. 5 7/8 oz (165 g) total
  - 1 tbsp (15 ml) red wine vinegar or vinegar of choice (optional)
- For assembly:
  - 1 tbsp (15 ml) coarse cornmeal or flour for dusting the baking sheet

Show original ingredient measurements

- Dough:
  - 3 cups (360 g) all-purpose flour
  - 1 tsp (6 g) salt
  - 6 tbsp (85 g) cold lard or cold butter, diced
  - 3/4 cup (180 ml) lukewarm water (adjust as needed)
  - 1 large egg, beaten for egg wash, approx. 50 g
- Filling (pino):
  - 1 lb (454 g) ground beef
  - 3 tbsp (45 ml) vegetable oil
  - 2 large onions, very thinly sliced, approx. 10 oz (280 g)
  - 1 tbsp (15 g) kosher salt (adjust to taste)
  - 1 tsp (2 g) ground cumin
  - 1 tsp (2 g) smoked paprika or ají de color
  - 1/4 tsp (1 g) black pepper
  - 1/4 cup (60 ml) beef or water to moisten if needed
  - 1/3 cup (50 g) raisins
  - 6 black olives, pitted, halved (about 30 g)
  - 3 large hard-boiled eggs, quartered, approx. 165 g total
  - 1 tbsp (15 ml) red wine vinegar or vinegar of choice (optional)
- For assembly:
  - 1 tbsp (15 ml) coarse cornmeal or flour for dusting the baking sheet

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make dough and pino filling: In a bowl combine flour and salt; cut in cold lard or butter until mixture resembles coarse crumbs. Gradually add lukewarm water and mix until a soft dough forms; knead briefly, shape into a disk, wrap, and chill 30 minutes. For the filling, heat oil in a heavy skillet over medium heat and gently cook sliced onions with salt until very soft and translucent, about 15–20 minutes; add a splash of water if they begin to brown too quickly. Push onions to the side and add ground beef, breaking it up and cooking until just browned. Stir in cumin, smoked paprika, and pepper; add vinegar if using and a little beef or water if mixture seems dry. Cook until flavors meld, then remove from heat and let cool.
2. Assemble and bake: Preheat oven to 400°F (200°C). Divide dough into 6 equal pieces and roll each into a 7–8 inch (18–20 cm) circle on a lightly floured surface. Place about 3–4 tbsp (45 to 60 ml) of filling in the center of each circle, top with a quarter of hard-boiled egg, a few raisins, and two olive halves. Fold dough over to form a half-moon and press edges to seal; crimp or use a fork. Place empanadas on a baking sheet dusted with coarse cornmeal or flour; brush with beaten egg. Bake for 20–25 minutes until golden brown. Let rest 5 minutes before serving warm.

1. Make dough and pino filling: In a bowl combine flour and salt; cut in cold lard or butter until mixture resembles coarse crumbs. Gradually add lukewarm water and mix until a soft dough forms; knead briefly, shape into a disk, wrap, and chill 30 minutes. For the filling, heat oil in a heavy skillet over medium heat and gently cook sliced onions with salt until very soft and translucent, about 15–20 minutes; add a splash of water if they begin to brown too quickly. Push onions to the side and add ground beef, breaking it up and cooking until just browned. Stir in cumin, smoked paprika, and pepper; add vinegar if using and a little beef or water if mixture seems dry. Cook until flavors meld, then remove from heat and let cool.
2. Assemble and bake: Preheat oven to 400°F (200°C). Divide dough into 6 equal pieces and roll each into a 7–8 inch (18–20 cm) circle on a lightly floured surface. Place about 3–4 tbsp of filling in the center of each circle, top with a quarter of hard-boiled egg, a few raisins, and two olive halves. Fold dough over to form a half-moon and press edges to seal; crimp or use a fork. Place empanadas on a baking sheet dusted with coarse cornmeal or flour; brush with beaten egg. Bake for 20–25 minutes until golden brown. Let rest 5 minutes before serving warm.