Chilean Empanadas
Chilean Empanadas are golden baked pastries filled with savory beef and onions.The traditional pino filling includes hard-boiled egg and black olives.Cumin and paprika provide the characteristic warm, savory seasoning.A tender homemade dough surrounds the rich, flavorful filling.The empanadas are baked until crisp and beautifully golden.Serve them warm with Pebre for a classic Chilean-inspired meal.
Ingredients
For the Dough
- 4 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ cup unsalted butter or shortening, melted
- 1¼ cups warm water
- 1 egg, optional
For the Pino Filling
- 2 tablespoons olive oil
- 2 large onions, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
- ½ cup beef broth
- 1 tablespoon all-purpose flour
For Assembly
- 4 hard-boiled eggs, quartered
- 8 black olives
- 1 egg yolk
- 1 tablespoon milk or water
Instructions
Prepare the Pino Filling
- Heat olive oil in a large skillet over medium heat.Add the diced onions and cook for approximately 10–12 minutes, stirring occasionally, until soft and translucent.Add the minced garlic and cook for another 30 seconds.
Cook the Beef
- Add the ground beef to the skillet.Cook for approximately 7–9 minutes, breaking the meat apart with a wooden spoon until browned.
Season the Filling
- Add cumin, paprika, oregano, black pepper, and salt.Stir thoroughly.Pour in the beef broth and simmer gently for approximately 5 minutes.
Thicken the Pino
- Sprinkle the flour over the beef mixture and stir well.Cook for another 2–3 minutes until the mixture becomes moist but not watery.Add raisins if using.
Cool the Filling
- Transfer the pino to a bowl.Allow it to cool completely, then refrigerate for at least 30 minutes.A cold filling is much easier to use when assembling empanadas.
Rest the Dough
- Cover the dough and allow it to rest for approximately 20–30 minutes.This relaxes the gluten and makes rolling easier.
Roll Out the Dough
- On a lightly floured surface, roll each ball into a circle approximately 7–8 inches in diameter.The dough should be thin enough to fold easily but sturdy enough to hold the filling.
Prepare for Baking
- Arrange the empanadas on a parchment-lined baking sheet.Whisk the egg yolk with milk or water.Brush the tops generously with the egg wash.
Bake
- Preheat the oven to 400°F (200°C).Bake for approximately 25–35 minutes, or until the empanadas are deeply golden and crisp.
Rest and Serve
- Allow the empanadas to rest for approximately 5 minutes before serving.Serve warm with Chilean Pebre, fresh salad, or another favorite accompaniment.
Notes
- Pino: The beef-and-onion mixture is the heart of the traditional empanada.
- Onions: Don't rush the onions; slow cooking develops their sweetness.
- Filling: Cool the pino before assembling.
- Egg: Hard-boiled egg is a classic component of Chilean Empanada de Pino.
- Olives: Black olives provide a delicious salty contrast.
- Raisins: Raisins are optional but traditional in some versions.
- Dough: The dough should be flexible but not overly soft.
- Baking: Bake until the exterior is deeply golden for the best flavor and texture.