Empanadas de Pino

Name: Empanadas de Pino
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Chile
Ingredients: 500g plain flour; 200g butter or lard; 1 egg; 200ml warm water; 1 tsp salt; 500g beef mince; 2 onions, diced; 2 tsp cumin; 1 tsp paprika; 4 hard-boiled eggs, quartered; 16 black olives; 30g raisins

Chile

Eaten on 18 September for Fiestas Patrias. The filling's name — pino — refers to the diced meat and onion.

Chilean empanadas — large baked pastries filled with spiced beef mince, hard-boiled egg, olives and raisins. Chile's most iconic food, eaten on 18 September Independence Day.

Authentic Chile Empanadas de Pino recipe

Photo: J B from Champaign, IL, USA

Prep

45 mins

Cook

30 mins

Difficulty

Medium

Calories

390 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

500gplain flour

200gbutter or lard

1egg

200mlwarm water

1 tspsalt

500gbeef mince

2onions, diced

2 tspcumin

1 tsppaprika

4hard-boiled eggs, quartered

16black olives

30graisins

Method

Make pastry. Chill 30 minutes. Cook mince with onion, cumin and paprika until dry.

Roll pastry, cut large rounds. Fill with mince, egg quarter, 2 olives and a few raisins.

Fold, crimp. Brush with egg. Bake at 200°C for 25 minutes.

Chef's Tip

The filling must be completely cool before filling or the pastry will become soggy.

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Empanadas de Pino

Ingredients

Method

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