Entree: Chile – Northern Chile – Empanadas de Pino (Baked savory hand pies filled with seasoned beef, onions, raisins, olives, and hard-cooked egg)

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

Serving Size: 4

Approximate Time

Prep 40 min

Cook 55 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- For the dough:
  - 4 cups (500 g) all-purpose flour
  - 1 tsp (6 g) salt
  - 3/4 cup (170 g) lard or cold butter, chilled and diced
  - 1 cup (240 ml) warm milk
  - 1 large egg, beaten, for dough and egg wash
- For the pino filling:
  - 1 lb (454 g) ground beef or finely chopped beef chuck
  - 2 large yellow onions, thinly sliced, approx. 16 oz (450 g) total
  - 3 tbsp (45 ml) vegetable oil
  - 1 tbsp (15 g) sweet paprika
  - 1 tsp (2 g) ground cumin
  - 1/2 tsp (2.5 g) salt (adjust to taste)
  - 1/4 tsp (1.5 g) black pepper
  - 1/2 cup (120 ml) beef stock or water
  - 1/4 cup (40 g) raisins
  - 8 pitted black olives
  - 2 hard-boiled eggs, sliced, approx. 3.5 oz (100 g) total peeled
  - 1 tbsp (15 ml) white vinegar or red wine vinegar (optional, for brightness)
- For finishing:
  - 1 beaten egg for egg wash
  - Coarse salt for sprinkling

Instructions

1. Make the dough: In a large bowl, mix flour and salt. Cut in chilled lard or butter until mixture resembles coarse crumbs. Stir in warm milk gradually and mix until a soft dough forms. Knead briefly on a lightly floured surface until smooth. Wrap and refrigerate at least 30 minutes.
2. Prepare the filling: Heat oil in a skillet over medium heat. Add sliced onions and cook slowly until very soft and translucent, about 15–20 minutes; stir frequently to avoid browning. Add ground beef and cook until browned, breaking into small pieces. Stir in paprika, cumin, salt, and pepper. Add beef stock and simmer until liquid is mostly absorbed, 5–8 minutes. Stir in raisins and vinegar if using. Remove from heat and allow to cool slightly.
3. Assemble empanadas: Preheat oven to 400°F (200°C). Roll dough to about 1/8 in (3 mm) thickness. Cut into 6–8 inch (15–20 cm) rounds. Place a few tablespoons of filling in the center of each round, add a slice of hard-boiled egg and one or two olives on top of the filling. Fold dough over and press edges to seal; crimp with a fork or make a traditional pleat.
4. Bake: Place empanadas on a parchment-lined baking sheet. Brush tops with beaten egg and sprinkle a little coarse salt. Bake in preheated oven for 20–25 minutes, until golden brown and crisp.
5. Serve: Let cool slightly and serve warm. Empanadas de pino are traditionally enjoyed hot as a main meal.