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5.0 from 9 votes

Chilean Meat Empanadas

They come baked or fried and in a variety of shapes and endless number of fillings, though empanadas de pino are the most widespread Chilean empanada. “De pino” is a variation of the Mapuche word pinu, which just means cooked meat, though it has grown to signify a mixture of ground beef and onions, plus hard-boiled egg, olives, and raisins.

Prep Time
45 mins
Cook Time
45 mins
Total Time
2 hrs 40 mins
Servings: 10 empanadas
Calories: 579 kcal
Course: Main Course
Cuisine: South American

Ingredients

For the dough
  • 4 cups all-purpose flour plus extra for dusting
  • 1 1/2 teaspoons kosher salt
  • 3 tablespoons granulated sugar
  • 2 tablespoons (1 oz) unsalted butter chilled
  • 12 tablespoons (6 oz) lard
  • 2 large egg yolks whisked with 3/4 cup (175 ml) water
For the beef filling
  • 2 tablespoons Mild vegetable oil
  • 2 tablespoons (1 oz) unsalted butter
  • 3 White onions chopped
  • 2 garlic cloves minced
  • 1 pound ground beef preferably 85/15
  • 2 teaspoons ground cumin
  • 1 teaspoon chile powder
  • 1 tablespoon paprika
  • 1/2 cup canned beef broth or homemade beef stock
  • 2 tablespoons all-purpose flour plus more for the work surface
  • 1/2 cup raisins
  • 1/2 cup pitted and chopped black olives
  • 2 hard-boiled eggs sliced
  • Kosher salt and freshly ground black pepper
To glaze
  • 1 large egg yolk beaten with 2 tablespoons whole milk

Instructions

Make the dough
    Cup of Yum
  1. Place the flour for the dough in a large mixing bowl, then add the salt and sugar. In a small bowl, use a fork to mash the butter and lard together. Add to the dry ingredients and use your hands to knead it all together.
  2. Slowly add the beaten egg mixture to the flour, until the dough starts to become uniform and smooth. Cover with a tea towel and let rest in the refrigerator for 1 hour.
Make the beef filling
  1. In a medium skillet over medium heat, warm the oil and butter. Add the onions and garlic and sauté until soft, 5 to 7 minutes.
  2. Stir in the beef, cumin, chile powder, and paprika, and cook, stirring continuously, for 3 minutes.
  3. Pour in the beef stock. Season with salt and pepper and cook for about 10 minutes. Add the flour and cook for 3 minutes more. Remove from the heat and stir in the raisins and olives. Let cool.
  4. Preheat the oven to 350°F (180°C). Line two rimmed baking sheets with parchment paper.
  5. Divide the dough into 10 equal pieces, shape into balls, and let rest for 10 minutes. On a floured surface, stretch or roll each ball into a 6-inch (15-cm) square, about 1/4 inch (5 mm) thick.
  6. Place 2 tablespoons of the beef filling in the middle of each square, and top with one slice of hard-boiled egg. Brush the edges of the dough with water and fold the square in half. Brush the sealed edge with water and press with your fingers or use a fork to seal. Place on the prepared baking sheet.
Bake the empanadas
  1. Brush the empanadas with the egg yolk glaze and bake until golden brown, 35 to 40 minutes.

Nutrition Information

Serving 1empanada Calories 579kcal (29%) Carbohydrates 53g (18%) Protein 17g (34%) Fat 34g (52%) Saturated Fat 11g (55%) Monounsaturated Fat 13g Trans Fat 3g Cholesterol 135mg (45%) Sodium 553mg (23%) Fiber 3g (12%) Sugar 5g (10%)

Nutrition Facts

Serving: 10empanadas

Amount Per Serving

Calories 579

% Daily Value*

Serving 1empanada
Calories 579kcal 29%
Carbohydrates 53g 18%
Protein 17g 34%
Fat 34g 52%
Saturated Fat 11g 55%
Monounsaturated Fat 13g 65%
Trans Fat 3g 150%
Cholesterol 135mg 45%
Sodium 553mg 23%
Fiber 3g 12%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.