Can I make the pino filling ahead of time?
Yes, the pino filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Ensure it's completely cooled before use.
DINNER
Chilean Empanadas de Pino: Baked Pastries with Savory Meat Filling
These classic Chilean empanadas feature a delicious 'pino' filling of seasoned ground beef, onions, hard-boiled eggs, and olives, all encased in a tender, flaky pastry. Baked to golden perfection, they make a hearty and satisfying meal.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
02
Add the diced yellow onion to the skillet with the beef. Cook until softened and translucent, about 5 minutes. Stir in the cumin, paprika, red pepper flakes (if using), salt, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.
03
Remove the skillet from the heat and let the pino filling cool completely. This is crucial to prevent the pastry from becoming soggy.
04
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Lay out the empanada dough discs on a clean surface.
05
Place about 2 tablespoons of the cooled pino filling onto one half of each dough disc, leaving a small border. Arrange 1-2 quartered hard-boiled egg pieces and 3-4 olive halves on top of the filling.
06
Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork to ensure a tight seal. Repeat with the remaining dough and filling.
07
Arrange the empanadas on the prepared baking sheets. Brush the tops of each empanada with the beaten egg wash for a golden finish.
08
Bake for 20-25 minutes at 375°F (190°C), or until the empanadas are golden brown and puffed. Let them cool slightly on the baking sheets before serving.
About This Recipe
These classic Chilean empanadas feature a delicious 'pino' filling of seasoned ground beef, onions, hard-boiled eggs, and olives, all encased in a tender, flaky pastry. Baked to golden perfection, they make a hearty and satisfying meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of oregano or a dash of white wine to the pino filling while it simmers. Ensure the filling is completely cool before assembling the empanadas to prevent the dough from tearing or becoming soggy.
Easy Substitutions
Ground turkey or chicken can be used instead of beef. For a vegetarian option, use a mixture of finely diced mushrooms and lentils for the pino. If you don't have empanada dough, you can use puff pastry sheets cut into circles.
Storage & Reheating
Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through and crispy.
Serving Suggestions
Serve these Chilean Empanadas de Pino with a side of pebre (Chilean salsa) for dipping, a simple green salad, or a glass of Chilean Carmenere wine. They are also excellent as a standalone snack or appetizer.
Common Mistakes
1. Not cooling the pino filling: This leads to soggy pastry. Always cool the filling completely. 2. Overfilling the empanadas: Too much filling makes sealing difficult and can cause them to burst. Use about 2 tablespoons per disc. 3. Not sealing the edges properly: This can cause the filling to leak out during baking. Press firmly and crimp with a fork. 4. Baking at too low a temperature: Results in pale, undercooked pastry. Ensure your oven is preheated to the correct temperature. 5. Not brushing with egg wash: The egg wash provides that beautiful golden-brown color and slight sheen.
Frequently Asked Questions
Can I freeze unbaked empanadas?
Yes, assemble the empanadas, place them on a baking sheet, and freeze until solid. Transfer to a freezer-safe bag and bake from frozen at 375°F (190°C) for 30-35 minutes, or until golden.
What kind of olives should I use?
Black olives, such as Kalamata or regular canned black olives, are traditional. Green olives can also be used if preferred.
MORE TO KNOW
The 'pino' filling is the heart of a Chilean empanada. Its rich, savory flavor comes from the slow cooking of onions with ground meat and spices. Allowing the pino to cool completely before filling the empanadas is a key step often overlooked. This prevents steam from building up inside the pastry during baking, which can lead to a soggy bottom or burst empanadas. For an authentic touch, some recipes include a small amount of raisins in the pino for a subtle sweet and savory contrast.
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