About this Dish
Baked pastry pockets filled with beef, onion, raisins, olives, and hard-boiled egg.
History & Origin
The pino filling — beef, onion, olive, egg, and raisin — is uniquely Chilean, a combination that distinguishes it from empanadas found elsewhere in Latin America.
IngredientsServes 2
🥩Ground beef, 500g
🧅White onions, 2 large finely diced
🫒Black olives, 12 whole pitted
🍇Raisins, 50g
🥚Hard-boiled eggs, 3 peeled and sliced
🫙Cumin, 1 tsp; paprika, 2 tsp; oregano, 1 tsp; salt and pepper to taste
🧈Unsalted butter, 100g cold and cubed
🌾All-purpose flour, 3 cups
🥛Warm water or milk, 150ml
🥚1 egg yolk mixed with 1 tbsp milk for egg wash
Method
1
Make the dough by mixing flour and a pinch of salt, then rubbing in the cold butter until it resembles breadcrumbs. Gradually add warm water or milk and knead gently until a smooth dough forms, then wrap in plastic wrap and rest in the fridge for 30 minutes.2
Cook the filling by sautéing the diced onion in a little oil over medium heat for 8-10 minutes until soft and translucent. Add the ground beef and cook until browned, breaking it up with a spoon, then stir in the cumin, paprika, oregano, salt and pepper.3
Remove the beef mixture from the heat and stir in the raisins. Let the filling cool completely before assembling — this is important so the dough doesn't become soggy.4
Preheat your oven to 200°C (390°F) and line two baking trays with parchment paper. Roll the dough out on a lightly floured surface to about 3mm thickness and cut into circles roughly 15cm in diameter.5
Place a heaped spoonful of beef filling in the centre of each dough circle, then top with one olive and a slice of hard-boiled egg. Fold the dough over to form a half-moon shape and press the edges firmly together, then crimp by folding and twisting the edge to seal.6
Brush each empanada generously with the egg wash and place on the prepared baking trays. Bake for 20-25 minutes until deep golden brown and glossy, then allow to cool for 5 minutes before serving.User Reviews
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