Entree: Chile – Santiago – Empanadas de Pino (Baked Chilean savory turnovers filled with seasoned ground beef, onions, olives, raisins, and hard-boiled egg)

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

Dough
- 3 cups (375 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 8 tbsp (113 g) unsalted butter, cold and cut into cubes
- 1 large egg plus 1 for egg wash (approx. 2 eggs; egg for dough 1 large, approx. 50 g), beaten
- 1/2 cup (120 ml) warm water
- 2 tbsp (30 ml) white vinegar or apple cider vinegar

Filling (Pino)
- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, finely chopped, approx. 12 oz (340 g) total
- 1 tbsp (15 ml) smoked paprika
- 2 tsp (8 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2.5 g) salt, or to taste
- 1/4 tsp (1.25 g) black pepper
- 1/4 cup (60 ml) beef or chicken stock
- 2 tbsp (30 g) raisins (optional)
- 6 large green olives, pitted and halved (approx. 2 oz / 60 g)
- 2 large hard-boiled eggs, sliced, approx. 3.5 oz (100 g) total

Finish
- 1 egg, beaten for egg wash (approx. 1 large, 50 g)
- Flour for dusting

Instructions

1. Make the dough: In a large bowl combine flour and salt. Rub cold butter into the flour with fingertips until mixture resembles coarse crumbs. Stir in 1 beaten egg, warm water, and vinegar until a dough forms. Knead briefly on a lightly floured surface until smooth, wrap in plastic, and chill for 30 minutes.
2. Prepare the pino filling: Heat 2 tbsp oil in a large skillet over medium heat. Add chopped onions and a pinch of salt; cook gently, stirring, until very soft and golden, about 15–20 minutes. Increase heat to medium-high, add ground beef and break up with a spoon; cook until browned and most liquid evaporates.
3. Season the meat: Stir in smoked paprika, ground cumin, dried oregano, salt, and pepper. Pour in the stock and simmer until thick and relatively dry, about 5 minutes. Remove from heat and fold in raisins if using. Let mixture cool to lukewarm.
4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
5. Assemble empanadas: Roll dough on a floured surface to 1/8-inch (3 mm) thickness. Cut 6 circles about 6–7 inches (15–18 cm) diameter. Place about 3 tbsp (45 g) of pino in the center of each circle, top with a slice of hard-boiled egg and 1 olive half or two, leaving a rim. Brush edge with beaten egg and fold to form a half-moon, pressing edges to seal; crimp edges with a fork or traditional repulgue.
6. Place empanadas on prepared sheet, brush tops with egg wash, and pierce each once with a fork to vent. Bake 18–25 minutes until golden brown and crisp.
7. Let cool slightly on a rack and serve warm. Empanadas de pino are traditionally eaten on their own or with pebre (Chilean salsa) on the side.