This Chilean Empanadas de Pino recipe has a flavorful beef mixture, raisins, olives, and hard-boiled eggs. These make a great meal on the go and are perfect for a make-ahead dinner! Empanadas Chilean can be enjoyed with a hot sauce on the side, such as our Mango Habanero Sauce if desired. The sweet and spicy flavor of the sauce pairs well with the savory empanadas, providing an extra kick of heat that will leave you wanting more.
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What are Chilean Empanadas?
Chilean Empanadas are large oven-baked pastries stuffed with Pino (minced beef or chopped beef, cumin, onion, black olive, hard-boiled egg, and raisins). Other tasty options are the Empanada de Queso (cheese empanada fried or oven-baked) or the Empanada de Marisco stuffed with shellfish.
More About this Chilean Empanadas Recipe
This Chilean Empanada recipe is easy to follow and yields delicious results. The dough is simple to make and doesn't require any fancy ingredients. You need flour, water, salt, and butter. The filling is also straightforward: small diced chuck steak, onions, and spices. These empanadas freeze well, so you can make a big batch and enjoy them later.
Ingredients
For the Filling:
- Extra Virgin Olive Oil or Canola Oil: Used for sautéing the onions and beef, providing flavor and moisture to the filling.
- Water: Simmer the beef and onions, creating a juicy and tender filling.
- Yellow Onions: Finely chopped and cooked until softened, adding a sweet and savory flavor to the filling.
- Chuck Steak, Chuck Roast, or Top Sirloin: Diced into small cubes and simmered with onions to create a flavorful and tender meat filling.
- Ground Black Pepper: Adds a hint of spiciness and enhances the overall flavor of the filling.
- Red Pepper Flakes: Add mild heat and subtle spiciness to the filling.
- Cumin Powder: Provides a warm and earthy flavor to the filling.
- Knorr Beef Flavor Bouillon or Kosher Salt: Enhances the savory taste of the filling and balances the flavors.
- Dried Oregano: Adds an aromatic and herbaceous note to the filling.
- Garlic Cloves: Finely minced and cooked with the beef, adding a pungent and aromatic flavor.
- Paprika: Gives the filling a rich red color and adds a smoky and slightly sweet flavor.
- Kalamata or Black Olives: Pitted and added to the filling, providing a briny and savory element.
- Hard-Boiled Eggs: Quartered and added to the filling, offering a creamy and protein-rich component.
- Golden Raisins: Soaked in hot water and drained before adding to the filling, providing a touch of sweetness and a contrasting texture.
For the Dough:
- All-Purpose Flour: Forms the base of the dough, providing structure and texture to the empanadas.
- Kosher Salt: Enhances the overall flavor of the dough.
- Sugar: Adds a touch of sweetness to the dough.
- Hot Water: Helps bind the dough ingredients together, creating a pliable texture.
- Unsalted Butter: Melted and added to the dough, giving it richness and a tender crumb.
For the Egg Wash:
- Egg Yolk: Mixed with cream, milk, or water to create a glossy and golden finish on the empanadas.
- Cream, Milk, or Water: Used to thin out the egg yolk and create a smooth consistency.
- Pinch of Salt: Enhances the flavor of the egg wash.
- Pinch of Sugar: Balances the flavors and aids in browning.
Tools you'll need
- 6'' round cutter
- (2) 13'' by 18''baking sheets
- Rolling Pin
- Large Pot
- Small Pot
- Small Bowls
- Silicone Spatula
- Stand Mixer
- Pastry Brush
- Slotted Spoon
How to Make Chilean Empanadas
Note: The full instructions are provided in the recipe card below.
Place eggs in a pot of water on the stovetop, with at least an inch of water covering the eggs. Simmer the eggs. Turn on the heat and bring the water to a rolling boil. Simmer the eggs in boiling water for fifteen minutes to get firm whites and egg yolks. Using a slotted spoon, remove the eggs from the pot and place them in an ice bath in a large bowl. Cooling the eggs in cold water will halt the cooking process and make handling the eggs easier when peeling.
When the eggs are completely cool to room temperature—about fifteen minutes—gently tap the egg on the counter or table to crack the peel. Tap the top end of the egg and the bottom end before tapping the egg's sides to break up the eggshell. Carefully peel the egg, starting from the wide bottom end of the egg, to break the air pocket between the egg and the shell. Then, gently peel off the shell to avoid breaking the egg whites. Pat, dry with a paper towel, cut them into quarters, and place them into a bowl. Covered with plastic wrap, store them in the refrigerator until ready to use.
In a large nonstick pot, combine beef, 2 tablespoons olive oil, water, beef bouillon, black pepper, red pepper flakes, and garlic; stir and bring to a simmer over medium-high heat. Reduce heat to low, cover, and simmer, occasionally stirring, until beef is tender for about 45 minutes to 1 hour. Remove lid, and increase heat to high until let dry up to a juicy but dry look for about 3 to 5 minutes. Add the onions and cook until softens, about 10 to 15 minutes. Add the paprika and cook for another 10 minutes to eliminate excess liquid; the mixture should be moist but not runny.
Taste and adjust seasoning if needed. Next, transfer the meat mixture into a large mixing bowl and let it cool to room temperature, then cover and refrigerate until the next day. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, melted butter, and salt on medium speed until thoroughly blended. With the motor running, slowly add hot water and mix until a soft and pliable dough forms, 7 to 10 minutes. Transfer to a clean work surface lightly dusted with flour and kneaded one or two times, just enough to form a neat ball.
Wrap in plastic wrap and set in the refrigerator for 4 hours up to overnight. On an un-floured flat work surface, roll the dough into a ⅛ inch thick sheet; let the dough rest for 10 minutes. Then, cut out the disc using an 8'' inches round cutter; depending on how large you prefer, I use an 8'' glass lid. Then, gather the scraps, add to the rest of the dough, and roll out another batch of circles; repeat with the rest of the scraps.
Cover the discs with cling film and chill while you prepare the filling, or if not used immediately, use wax or parchment paper to separate the stack and refrigerate or freeze to use later.
Position 2 racks in the middle of the oven and preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment and dust with cornmeal; set aside. Spoon 2 spoonfuls of beef mixture in the center of each empanada disc, leaving a 1-inch border around the edge. Place a quarter of a hard-boiled egg, olives, and raisins on top; avoid reaching the edges with the filling because oiliness will prevent a good seal.
Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger around half the border, then fold the end of the dough in half over the filling; be sure to get the air out around the filling. Then, fold the empanada's sides and center to form a rectangle. Press the tips with your finger and brush the surface with the rest of the egg mixture. Puncture the center of the empanadas with a toothpick.
Place the Chilean Empanadas in a single layer on the parchment-lined baking sheet. Repeat with the remaining rounds and filling. Let the Chilean Empanadas rest in the fridge until you're ready to bake for up to 3 hours.
In a small bowl, lightly beat the egg yolk (do not beat until ready to bake) with 1 tablespoon of heavy cream, whole milk, or water, and a pinch of salt and sugar. Lightly brush the top of the beef empanadas with the egg mixture; this will give them a nice golden glow when they bake. Bake for about 20-25 minutes, until golden on top. Remove from the oven and serve the Chilean Empanadas immediately.
Enjoy!
Substitutions
- Beef: You can use ground beef or ground turkey instead of chuck roast beef.
- Olives: If you dislike olives, leave them out or substitute them with capers or diced green bell pepper.
- Raisins: If you don't like raisins, you can leave them out or substitute them with diced dried apricots, prunes, or currants.
- Mango Habanero Sauce: If you can't find or don't like Mango Habanero sauce, you can substitute it with any hot sauce or salsa of your choice.
- Flour: You can use whole wheat flour or a gluten-free blend instead of all-purpose flour.
- Butter: You can use margarine or vegetable shortening instead of butter.
- Water: You can use cold milk or buttermilk in the empanada dough instead of water.
Variations
- Empanadas de Queso: You can make cheese empanadas instead of beef filling. Simply fill the empanada dough with your favorite cheese, such as mozzarella or cheddar, and bake until golden brown.
- Empanadas de Pollo: You can also make chicken empanadas by substituting shredded cooked chicken for beef filling.
- Empanadas de Marisco: As mentioned before, you can also make seafood empanadas by stuffing the dough with shellfish or your choice, such as shrimp or scallops.
- Vegetarian Empanadas: You can make vegetarian empanadas by filling them with sautéed mushrooms, onions, and bell peppers. Add diced potatoes, carrots, and peas for extra flavor and nutrition.
- Sweet Empanadas: If you have a sweet tooth, you can make sweet empanadas by filling the dough with fruit jam, apple cinnamon filling, or dulce de leche. These can be great dessert options!
How to Serve
- On their own: Chilean Empanadas are filling and flavorful, making them a great grab-and-go meal. They can be enjoyed as a main course or as a snack.
- With hot sauce: If you like some heat, you can serve your empanadas with a hot sauce on the side, such as the Mango Habanero Sauce mentioned in the recipe.
- With a side salad: To balance out the richness of the empanadas, you can serve them with a side salad dressed with a tangy vinaigrette.
- With a dipping sauce: You can also serve your empanadas with a dipping sauce, such as a creamy garlic sauce or a spicy aioli.
- At a party or potluck: Chilean Empanadas are a great party food and can be served as part of a larger spread. You can make a big batch of empanadas and serve them alongside other finger foods and appetizers.
Make-Ahead
Chilean Empanadas are great for making ahead of time. To do this, assemble the empanadas, place them on a baking sheet lined with parchment paper, and freeze until firm. Once frozen, transfer the empanadas to a freezer-safe container or bag and store them in the freezer for up to 3 months. To bake the frozen empanadas, preheat your oven to 425°F and bake for 30-35 minutes or until golden brown and cooked. This makes it easy to have a delicious homemade meal on the go or for a make-ahead dinner.
How to Store & Reheat
To store: leftover Chilean Empanadas, let them cool to room temperature, and then wrap them tightly in plastic or aluminum foil. Place them in an airtight container and store them in the refrigerator for up to 3 days. To avoid sogginess, don't stack the empanadas on top of each other; keep them in a single layer.
To reheat: the empanadas, preheat your oven to 350°F. Remove the plastic wrap or aluminum foil and place the empanadas on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until heated through. You can also reheat the empanadas in the microwave by placing them on a microwave-safe plate and heating them in 30-second increments until heated. However, the crust may not be as crispy as if you reheat them in the oven. Serve the empanadas warm, and enjoy!
Make-Ahead
Chilean Empanadas are great for making ahead of time. To do this, assemble the empanadas, place them on a baking sheet lined with parchment paper, and freeze until firm. Once frozen, transfer the empanadas to a freezer-safe container or bag and store them in the freezer for up to 3 months. To bake the frozen empanadas, preheat your oven to 425°F and bake for 30-35 minutes or until golden brown and cooked. This makes it easy to have a delicious homemade meal on the go or for a make-ahead dinner.
How to Freeze
Make the Chilean Empanadas as directed in the recipe. When the empanadas are finished, place them on a baking sheet lined with parchment paper; make sure they don't touch one another. If they do, the empanadas will freeze together and become difficult to separate without damaging the crust. Freeze them for 4 to 6 hours or until solid. Then, transfer the empanadas to freezer-safe containers or bags and press out as much air as possible. Label them with the empanadas' date, quantity, and flavor. Eat the beef empanadas within 2 months of the date of freezing.
Tips for Making The Best Chilean Empanada
- Chill the dough: Be sure to chill the empanada dough for at least 4 hours or overnight. This will help the dough become more pliable and easier to work with.
- Don't overfill the empanadas: It can be tempting to overfill them with the beef mixture, but this can cause them to burst open during baking. Be sure to leave a 1-inch border around the edge and avoid reaching the edges with the filling.
- Seal the edges well: To prevent the filling from leaking out during baking, seal the edges of the empanadas well. Use a bit of water to moisten the edges of the dough and press them together firmly.
- Puncture the center of the empanadas: Puncturing the center of the empanadas with a toothpick before baking will allow the steam to escape and prevent the empanadas from puffing up too much.
- Use cold water for the dough: Adding cold water to the empanada dough will help keep it cool and prevent it from becoming too sticky. The cold water also helps the dough to hold its shape, resulting in a more consistent empanada.
- Let the filling cool before assembling: The beef filling cools to room temperature before assembling the empanadas. This will prevent the dough from becoming too soft and difficult to work with.
- Use cornmeal to prevent sticking: Dusting the baking sheets with cornmeal will prevent the empanadas from sticking and help them get a crispy bottom.
FAQ
Can I use store-bought empanada dough instead of making it from scratch?
You can use store-bought empanada dough if you prefer. Just be sure to follow the manufacturer's instructions for baking and handling.
Can I freeze the empanadas before baking them?
You can assemble the empanadas and freeze them before baking. This makes it easy to have a homemade meal on the go or for a make-ahead dinner. Just be sure to bake the frozen empanadas at a slightly lower temperature and for a bit longer than fresh ones.
Can I use a different type of meat instead of beef?
You can use a different type of meat, such as chicken or pork, instead of beef. Just adjust the cooking time and seasonings as needed.
Can I make the empanadas smaller or larger?
You can make the empanadas smaller or larger, depending on your preference. Just adjust the size of the dough circles and the amount of filling accordingly.
Can I make vegetarian empanadas?
You can make vegetarian empanadas with sautéed mushrooms, onions, and bell peppers. Add diced potatoes, carrots, and peas for extra flavor and nutrition.
Related Recipes:
- Ground Beef Empanadas "Empanadas de Carne Molida"
- Chicken Empanadas "Empanadas de Pollo"
- Tuna Empanadas "Empanadas de Tunas"
- Sweet Corn Empanadas "Empanadas de Choclo"
- Yuca Empanadas "Pastel Mandi'o"
- Fatay "Empanadas Arabes"
Recipe
Easy Chilean Empanadas
Tools
Ingredients
For the Filling:
- 2 tablespoons extra virgin olive oil or canola oil
- 1 cup water
- 1 kg yellow onions , finely chopped
- 1 kg small diced chuck steak , chuck roast, or top sirloin *(cut into small cubes the size of peas)
- 1 teaspoon of ground black pepper , to taste
- ½ teaspoon red pepper flakes
- 1 teaspoon cumin powder
- 1 tablespoon plus 2 teaspoons Knorr Beef flavor bouillon or 1 tablespoon of kosher salt , to taste
- 1 tablespoon dried oregano
- 5 garlic cloves , finely minced
- 2 tablespoons of paprika
- 18 Kalamata or black olives , pitted
- 5 hard-boiled eggs in quarters
- 150 g (¾ cup) golden raisins (soaked in hot water for 10 minutes and drained)
For the Dough:
- 1 kg (8 cups) of all-purpose flour, level off with the back of a knife
- 10 g (2 teaspoons) of kosher salt
- 25 g (2 tablespoons) sugar
- 475 ml hot water
- 300 g (2 sticks plus 5 tablespoons ) unsalted butter , melted (hot)
Instructions
- Make the Filling: Place eggs in a pot of water on the stovetop, with at least an inch of water covering the eggs. Simmer the eggs. Turn on the heat and bring the water to a rolling boil. Simmer the eggs in boiling water for fifteen minutes to get firm whites and egg yolks.
- Using a slotted spoon, remove the eggs from the pot and place them in an ice bath in a large bowl. Cooling the eggs in cold water will halt the cooking process and make handling the eggs easier when peeling.
- When the eggs are completely cool to room temperature—about fifteen minutes—gently tap the egg on the counter or table to crack the peel. Tap the top end of the egg and the bottom end before tapping the egg's sides to break up the eggshell.
- Carefully peel the egg, starting from the wide bottom end of the egg to break the air pocket between the egg and the shell. Then, gently peel off the shell to avoid breaking the egg whites. Pat, dry with a paper towel, and places them into a bowl. Using a knife, cut them into quarters, cover them with plastic wrap, and store them in the refrigerator until ready to use.
- In a large nonstick pot, combine beef, 2 tablespoons olive oil, water, beef bouillon, black pepper, red pepper flakes, and garlic; stir and bring to a simmer over medium-high heat.
- Reduce heat to low, cover, and simmer, occasionally stirring, until beef is tender for about 1 hour. Remove lid, and increase heat to high until and let dry up to a juicy but dry look for about 3 to 5 minutes.
- Add the onions and cook until softens, about 10 to 15 minutes. Add the paprika and cook for another 10 minutes to eliminate any excess liquid; the mixture should be moist but not runny. Taste and adjust seasoning if needed.
- Next, transfer the meat mixture into a large mixing bowl and let it cool to room temperature, then cover and refrigerate until the next day.
- Make Empanada Dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, melted butter, and salt on medium speed until thoroughly blended. With the motor running, slowly add in hot water and mix until a soft and pliable dough forms, 7 to 10 minutes. Transfer to a clean work surface lightly dusted with flour and kneaded one or two times, just enough to form a neat ball. Wrap in plastic wrap and set in the refrigerator for 4 hours up to overnight.
- On an un-floured flat work surface, roll out the dough into a ⅛ inch thick sheet; let the dough rest for 10 minutes. Then, cut out the disc using 8'' inches round cutter; depending on how large you prefer, I use an 8'' glass lid.
- Then, gather the scraps, add to the rest of the dough, and roll out another batch of circles; repeat with the rest of the scraps. Cover the discs with cling film and chill while you prepare the filling or if not used immediately, use wax or parchment paper to separate the stack and refrigerate or freeze to use later.
- Assemble the Chilean Empanadas:
- Position 2 racks in the middle of the oven and preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment and dust with cornmeal; set aside.
- Spoon about 2 spoonfuls of beef mixture in the center of each empanada disc, leaving a 1-inch border around the edge. Place a quarter of a hard-boiled egg, olives, and raisins on top; avoid reaching the edges with the filling because oiliness will prevent a good seal.
- Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger around half the border, then fold the end of the dough in half over the filling; be sure to get the air out around the filling.
- Then, fold the sides and the center of the empanada to form a rectangle. Press the tips with your finger and brush the surface with the rest of the egg mixture on top. Puncture the center of the empanadas with a toothpick.
- Place the Chilean Empanadas as done in a single layer on the parchment-lined baking sheet. Repeat with the remaining rounds and filling. Let the Chilean Empanadas rest in the fridge until you're ready to bake for up to 3 hours.
- Bake the Chilean Empanadas:
- In a small bowl, lightly beat the egg yolk (do not beat until ready to bake) with 1 tablespoon of heavy cream, whole milk, or water, and a pinch of salt and sugar.
- Lightly brush the top of the beef empanadas with the egg mixture; this will give them a nice golden glow when they bake.
- Bake for about 20-25 minutes, until golden on top. Remove from the oven and serve the Chilean Empanadas immediately. Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.