Can I freeze these empanadas?
Yes, you can freeze unbaked empanadas. Place them on a baking sheet until solid, then transfer to a freezer-safe bag for up to 1 month. Bake from frozen at 375°F (190°C) for 30-35 minutes.
LUNCH
Chilean Empanadas de Pino with a Chimichurri Dipping Sauce
These savory Chilean Empanadas de Pino are filled with a flavorful mixture of ground beef, onions, olives, and hard-boiled eggs, all encased in a golden, flaky pastry. Served with a vibrant homemade chimichurri dipping sauce, they make for a satisfying and authentic lunch.
HOW TO MAKE IT
Let's cook.
01
Prepare the pino filling: In a large skillet, brown the ground beef over medium-high heat for 5-7 minutes, breaking it apart with a spoon. Drain any excess fat. Add the diced yellow onion, cumin, paprika, salt, and black pepper. Cook for 8-10 minutes, stirring occasionally, until the onion is softened. Remove from heat and stir in the sliced black olives and chopped hard-boiled eggs. Let the filling cool completely.
02
Prepare the chimichurri sauce: In a small bowl, combine the finely chopped fresh parsley, finely chopped fresh oregano, minced garlic, red wine vinegar, olive oil, and red pepper flakes (if using). Stir well and season with salt and pepper to taste. Set aside.
03
Assemble the empanadas: Unroll the refrigerated pie crusts onto a lightly floured surface. Using a 5-inch round cutter or a knife, cut out 6 circles from each crust (you may need to re-roll scraps).
04
Fill the empanadas: Place a generous spoonful of the cooled pino filling onto one half of each pastry circle. Moisten the edges of the pastry with water, then fold the other half over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork.
05
Bake the empanadas: Place the assembled empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash. Bake at 375°F (190°C) for 20-25 minutes, or until golden brown and puffed.
06
Serve: Let the empanadas cool for a few minutes before serving warm with the fresh chimichurri dipping sauce.
About This Recipe
These savory Chilean Empanadas de Pino are filled with a flavorful mixture of ground beef, onions, olives, and hard-boiled eggs, all encased in a golden, flaky pastry. Served with a vibrant homemade chimichurri dipping sauce, they make for a satisfying and authentic lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure the pino filling is completely cool before assembling the empanadas; this prevents the pastry from becoming soggy. For extra flavor, you can add a pinch of cayenne pepper to the pino filling.
Easy Substitutions
For a vegetarian option, substitute the ground beef with cooked lentils or a mixture of finely diced mushrooms and bell peppers. If you don't have fresh oregano, use 1 teaspoon of dried oregano in the chimichurri.
Storage & Reheating
Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for 10-15 minutes until warmed through.
Serving Suggestions
Serve these empanadas as a hearty lunch with a simple green salad, a side of Chilean pebre salsa, or alongside a refreshing glass of white wine. They are also excellent as appetizers for a gathering.
Common Mistakes
Overfilling the empanadas can cause them to burst during baking, so use a moderate amount of filling. Not sealing the edges properly will lead to the filling leaking out. Baking at too low a temperature will result in pale, undercooked pastry, while too high a temperature can burn the outside before the inside is cooked.
Frequently Asked Questions
What kind of olives should I use?
Traditional Chilean empanadas often use black olives, such as Kalamata or Manzanilla, but you can use green olives if preferred.
Can I make the chimichurri ahead of time?
Absolutely! Chimichurri can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The flavors often deepen overnight.
MORE TO KNOW
The 'pino' filling is the heart of a Chilean empanada, traditionally featuring ground beef, onions, and spices, often with the addition of hard-boiled eggs and olives. The key to a great pino is allowing the flavors to meld as it cools. This recipe uses store-bought pie crusts for convenience, but you can certainly make your own empanada dough from scratch for an even more authentic experience. The chimichurri adds a fresh, zesty counterpoint to the rich, savory filling.
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