Chilean Beef Empanadas: Tradition, Flavor, and Craft
Experience the blend of savory filling, sweet raisins, and briny olives in flaky pastry.
Chilean Beef Empanadas: A Tradition of Flavor
Chilean beef empanadas, known locally as Empanadas de Pino, stand as an enduring symbol of Chilean hospitality and cultural identity. Widely enjoyed during family gatherings and especially during the annual Fiestas Patrias, these savory pastries weave together tender spiced beef, hearty onions, creamy eggs, briny olives, and subtly sweet raisins all encased in golden, flaky pastry. Mastering their preparation offers not only a journey into rich Chilean culinary history but also a deeply satisfying home-cooked meal.
What Is Pino? Exploring the Emblematic Filling
The word Pino refers to the signature filling used in Chilean empanadas—most commonly a blend of ground beef and onions, accentuated by paprika, cumin, and oregano, but sometimes interpreted with seafood or other proteins. “Pino” is a Mapuche term referencing the essential mix, and its foundational preparation defines the empanada’s flavor profile:
- Ground beef forms the protein-rich base.
- Diced onions introduce sweetness and aroma.
- Paprika or Merken (Chilean smoked chili) contributes gentle heat and earthiness.
- Cumin and oregano give depth and warmth.
- A little all-purpose flour helps bind the mixture.
- Beef broth brings moisture and enhanced flavor.
Significance and Occasions
Empanadas de pino are more than just food; they are a central pillar of Chilean family life and cultural celebration. In many households, they are served every Sunday as a cherished meal, and during Fiestas Patrias, they become a symbol of national pride—comforting, familiar, and festive.
Reminiscent of home for many Chileans, the empanada’s flavors create nostalgia, while its labor-intensive preparation fosters togetherness.
Ingredients: The Building Blocks of Empanadas
The magic of Chilean beef empanadas lies in harmonizing simple but high-quality ingredients. Below is a breakdown of the classic components, along with variations for personalization.
Pino (Beef Filling)
- 2 pounds (approx. 1 kg) ground beef (preferably 90% lean)
- 1 cup beef broth
- 2 large or 3 medium onions, diced
- 2 tablespoons all-purpose flour
- 2 tablespoons paprika, red pepper, or Merken (smoked chili powder)
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 4 tablespoons vegetable oil
- Optional: 20 black olives, 40 raisins, 4 hard-boiled eggs, sliced into quarters
Dough
- 1 cup whole milk
- 1 cup warm water
- 1 tablespoon salt
- 2 pounds (approx. 1 kg) all-purpose flour
- 2 eggs
- 180 grams/6.5 oz melted shortening or butter, warm
Step-by-Step Preparation
Preparation unfolds over two days for maximum depth of flavor and manageable workflow. Here is a comprehensive guide from filling to folding:
1. Preparing the Pino (Filling)
- Heat vegetable oil in a large saucepan over medium heat.
- Add ground beef, sautéing until lightly browned (about 8 minutes).
- Stir in paprika, cumin, salt, and pepper; cook for 1–2 minutes until aromatic.
- Add beef broth, reduce heat to low, simmer for 30 minutes.
- Mix in diced onions, stir well, and cook over medium heat until onions soften (about 30 minutes).
- Sprinkle in flour, blend thoroughly to thicken. Simmer for 2 more minutes.
- Adjust seasoning if needed, then let cool and refrigerate overnight.
2. Making the Dough
- Prepare a brine by stirring salt into the milk and warm water until dissolved.
- In a large bowl or stand mixer, combine all-purpose flour and eggs; mix briefly to incorporate.
- Add melted shortening (or butter), mix until crumbly.
- Gradually add the brine, mixing on low speed, until dough is soft and flexible. Add a touch more water if needed.
- Portion dough into 12 or 20 pieces. Cover with a moist cloth to prevent drying while shaping the empanadas.
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3. Assembling Empanadas
- Roll each dough portion into a thin disc, about 7 inches in diameter.
- Place 2 tablespoons of cooled pino in the center of each circle.
- Add a quarter slice of hard-boiled egg, a few olives, and raisins.
- Dampen the edges with water. Fold and press to seal, creating a three-fold closure or triangular version (crimping is reserved for fried versions).
- Brush with beaten egg for a glossy finish.
4. Baking
- Preheat oven to 350°F (180°C).
- Arrange empanadas on a parchment-lined baking sheet.
- Bake 30–35 minutes until golden brown and crisp.
- Serve hot, fresh from the oven.
Techniques: Folding and Sealing Empanadas
The folding method not only impacts presentation but also texture and authenticity. Most baked versions use a three-fold closure, which helps keep the filling secure and gives the pastry a characteristic look. For fried empanadas, crimping is traditional; for baked, simple folding is preferred.
- Three-fold closure: Fold sides inward and then the bottom up over the filling, pressing to seal.
- Triangular closure: Fold empanada into a triangle and seal the edges.
- Egg wash: Brushing ensures a glossy, golden crust.
Ingredient Variations and Dough Versatility
This dough recipe excels for other empanada types. Substitute fillings for cheese, shrimp, or mixed seafood for equally delicious results.
When fried, the dough becomes crisp and bubbly, contrasting nicely with the baked version’s tender flake.
Storing and Reheating Empanadas
- Store empanadas in the refrigerator for up to 3 days.
- Freeze for longer (up to 2 months); individually wrap in plastic or foil.
- Reheat in the oven at 350°F (180°C) for about 15 minutes for best flavor and texture.
Nutritional Information
| Serving Size | Calories | Sugar | Sodium | Fat | Saturated Fat | Carbohydrates | Fiber | Protein |
|---|---|---|---|---|---|---|---|---|
| 1 Empanada | 430 kcal | 2.7 g | 588 mg | 21.4 g | 5.9 g | 39.8 g | 2 g | 18.7 g |
Tips for Success
- Prepare the pino filling a day ahead to deepen flavors and simplify assembly.
- Keep dough portions covered with a damp cloth—air exposure dries them out quickly.
- Use good-quality ground beef for rich taste and texture.
- Egg wash is crucial for a brilliant, appealing finish.
- For a spicier filling, substitute paprika with Merken or add chili flakes.
- If dough feels too dry while mixing, add a splash of water a little at a time.
- Seal empanadas firmly to prevent leaking during baking.
Frequently Asked Questions (FAQs)
Q: What makes Chilean beef empanadas different from other empanada styles?
A: Chilean empanadas are known for their distinct pino filling—a mixture of seasoned beef, onions, eggs, raisins, and olives—nestled in a golden, slightly chewy baked dough. The flavor profile is savory, mildly spicy, and subtly sweet from the raisins.
Q: Can I make the empanadas ahead?
A: Yes, prepare the filling the day before and refrigerate. Assembled and baked empanadas can be refrigerated for 3 days or frozen for up to 2 months.
Q: Is it possible to substitute other meats for beef?
A: While ground beef is traditional, you may experiment with chicken, turkey, or seafood. Adjust seasoning to suit the flavor of the chosen protein.
Q: Why are olives and raisins included?
A: The addition of olives provides a briny contrast, while raisins add subtle sweetness. This balance is characteristic of Chilean savory pastries.
Q: Can the empanadas be fried instead of baked?
A: Yes. The same dough can be used for fried empanadas. Traditionally, fried empanadas are filled with cheese or seafood, but beef pino works well too. The shape is typically sealed with crimped edges.
Serving Suggestions and Cultural Pairings
Enjoy these empanadas with Chilean pebre (a cilantro salsa), a crisp salad, or a glass of local wine.
For festive meals, pair alongside grilled meats, fresh vegetables, and national drinks for an immersive Chilean experience.
Conclusion
Chilean Beef Empanadas blend everyday comfort with special occasion flair. Their golden crust and signature sweet-savory filling offer a taste of tradition, adaptability, and home-cooked satisfaction. Whether for a holiday feast or Sunday lunch, mastering the empanada brings you closer to Chile’s heart.
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