Chilean Beef Empanadas

Did you know that April 15 is Chilean Food Day? And nothing better than celebrate with beef empanadas, one of my favorite foods in here!

Let me tell my first adventures in Chile and how I fell in love for Chilean food… About 2 years ago I stepped in Chile for first time. It was August, it was raining, and it was cold. Luckily, I had a very warm welcome and the opportunity to know a lot of places and, also, dishes in this first visit. I perfectly remind to be introduced to pisco sour, to the amazing pizzas, salads and desserts of Tiramisu (a wonderful restaurant in Santiago, that I love!), to pebre (a salsa made of with tomatoes) and to empanadas!!!

I have already known the Argentinean empanadas and always loved those little breads stuffed with the most amazing things. But here, the empanadas took another dimension. First, because they are huge (and I love all this wealth of Chilean food!). Then, for the adventure to guess what is… pino!

I can explain: every place selling empanadas will have “empanadas de pino”. I had never heard that word before in my life and tried to guess what it was. For my surprise a pino empanada is a meat empanada! But more than that: pino empanada has meat, egg, olive and raisins. It is the most classic empanada (according to my own perceptions).

But Chilean people are very creative and you will be able to find a thousand of empanada flavors: cheese, cheese with mushrooms, cheese with shrimp, jaiba (pronunciation is like “haiba”and it is a type of crab), urchin, vegetables, pizza… the list is almost infinite! And infinitely delicious!

At this point you are probably asking: “But isn’t she Brazilian? Is this empanada recipe really good?” Yes! Because I have a Chilean boyfriend and his mom, Chilean, cooks amazingly good!!! So, this post was only possible due to my boyfriend Chilean family, that always receive me so well and with delicious dishes! This is my mother-in-law recipe… 😉

So hurry up to make this marvelous recipe and pay attention to the format – this is very important! I hope you enjoy this classic as much as I do!

Empanadas de Pino 1

Empanadas Chilenas de Pino (Chilean Beef Empanadas)

20 empanadas


3 medium onions

1 garlic clove, chopped

3 tbsp of oil

1 lb beef (sirloin or top sirloin), chopped

1/2 cup of red wine

1/2 cup of water

1/2 tbsp of oregano

4 sprigs of thyme

1 tsp of hot paprika

1 tbsp of salt

2-3 tbsp of flour

3 cooked eggs (hard), cut in 8 pieces each

20 olives

1/4 cup of raisins


7oz de margarine

1 cup of water

1 tbsp salt

2 lb of flour

1 tbsp baking powder

1 tbsp instant dry milk

1 cup of white wine

1 egg yolk

Begin with the pino. Chop the onions, put half in a pan and cover with water. Bring to a boil for about 5 minutes and drain.

In a pan, put the oil and fry the onion for a few minutes, until transparent, add the garlic and keep frying for a few more minutes, until start to brown. Add the chopped meat, mix well and add the red wine. Let it evaporate a little, add the water and mix until meat is half cooked. Add drained onions, oregano, thyme leaves, paprika and salt, mix well and let cooking for 10 minutes, in low heat. Then add the flour and mix very well. Turn off the heat, add raisins and seta aside, to cool.

To make the dough, start putting, in a pan, the water, margarine and salt. Heat it until the water is warm (don’t bring to a boil) and margarine is melted. Meanwhile, put the flour in a clean surface, with dry milk and baking powder. Make a hole in the middle and, slowly, add the warm water, carefully mixing it with the flour with your fingers (be careful to not burn your hands). Add the white wine and work it, until having smooth dough. It will take about 5 minutes, maximum.

Pre-heat the oven to 600 degrees. Split the dough in 20 portions. Make a ball with each portion and open it, until you have a round dough (the size of a small plate). Now, fill the dough with 2 tbsp of pino, an olive and a piece of egg (on top of the meat), from the half until the edge, leaving a space to close the empanada (about a finger). Lightly brush the edges with water and close the empanada, pressing the filling to release the air. Close your empanada, giving the traditional Chilean format.

Arrange the empanadas in a lightly greased pan and brush each one with egg yolk (beat it with ½ tbsp of water). Take to the oven for 30 minutes or until browned.

Now, you just have to enjoy your empanadas while still hot, with a good Chilean wine!


Do you know any Chilean recipe? Leave us a comment and inspire us… 😉

Chilean Empanadas