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Empanadas de Pino, also called Chilean Beef Turnovers, hold a treasured spot in Chile’s culinary heritage. They’re a constant presence at gatherings, family dinners, and especially during the country’s Independence Day celebrations.
Each flaky pastry is packed with a savoury filling that blends hearty beef with just a touch of sweetness, creating a memorable dish that captures the warmth and pride of Chilean cuisine.
Whether enjoyed on a bustling city street or in a cosy countryside kitchen, these empanadas promise a genuine taste of Chile’s distinctive flavours.
What Is Empanadas de Pino?
An Empanada de Pino starts with a wheat based dough that’s carefully folded around a flavour packed filling known simply as “pino.” This mixture typically features seasoned ground beef, softened onions, raisins, olives, and slices of hardboiled egg.
Traditionally baked until golden brown, each empanada sports a crisp exterior that contrasts beautifully with the moist, aromatic interior.
The dish is surprisingly versatile, some people enjoy it as a convenient snack, while others savour it as part of a larger meal, alongside simple sides like fresh salads or pebre, Chile’s tangy salsa.
Ingredients and Taste
The filling owes its distinctive character to a combination of sautéed onions and ground beef that’s often spiced with cumin, paprika, and a hint of oregano.
Raisins lend a gentle sweetness, which mingles perfectly with the savoury undertones of the meat and onions. Black olives introduce a satisfying briny note, while quartered eggs add rich texture and extra substance.
Once tucked inside the dough, the empanadas are either baked or fried, depending on regional preferences. The result is a flaky crust that crackles open to reveal a warm, fragrant centre.
This contrast between crisp pastry and tender filling defines the experience of biting into an Empanada de Pino, each mouthful has a comforting blend of sweet, salty, and subtly spicy tastes that reflect Chile’s broad range of culinary influences.
A Taste of History
Empanadas exist in many Latin American countries, but Chile’s version has evolved into a truly iconic dish. The word “pino” finds its roots in Chile’s indigenous Mapuche language, where it referred to concoctions of meat, onions, and spices.
Over centuries of Spanish influence and local adaptation, this filling became synonymous with the empanada you see today.
They’ve long been a fixture at national celebrations, especially the fiestas patrias in mid-September, when communities come together to honour independence and culture.
During these festivities, the aroma of empanadas often fills the air as families gather around kitchens or street stalls, eager to share in the country’s culinary heritage.
Empanadas de Pino (Chilean Beef Turnovers) Recipe
Serves: 4 people
Ingredients:
For the dough:
- 3 ½ cups (450 g) all-purpose flour
- 1 teaspoon salt
- ½ cup (120 g) unsalted butter, chilled and cubed
- ¾ cup (180 ml) warm milk
- 1 egg, lightly beaten (for brushing)
For the filling (Pino):
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 pound (450 g) ground beef
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon oregano
- Salt and pepper to taste
- 2 hardboiled eggs, diced
- ¼ cup (50 g) black olives, pitted
- ¼ cup (50 g) raisins
Directions
To begin, prepare the dough. In a large bowl, combine flour and salt. Add the chilled butter and mix with your fingers until the mixture resembles breadcrumbs. Gradually pour in warm milk, kneading until a smooth dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
While the dough rests, prepare the filling. Heat olive oil in a large skillet over medium heat. Add the onions and cook until softened and translucent, about 5 minutes. Stir frequently to avoid browning.
Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, then mix in cumin, paprika, oregano, salt, and pepper. Stir well to coat the beef evenly with the spices.
Reduce the heat and let the beef mixture simmer for 10 minutes, allowing the flavours to meld. Remove from heat and cool completely before assembling the empanadas.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
Divide the dough into 8 equal portions. Roll each piece into a circle about 6 inches (15 cm) in diameter. Keep the remaining dough covered to prevent it from drying out.
Place a spoonful of the cooled beef mixture in the centre of each dough circle. Add a few pieces of hardboiled egg, a black olive, and a few raisins on top of the beef.
Fold the dough over the filling to create a half moon shape. Press the edges together firmly, then crimp with a fork for a decorative seal. Repeat with the remaining dough and filling.
Place the empanadas on the prepared baking sheet. Brush each with the beaten egg to achieve a golden finish. Bake for 20–25 minutes or until the empanadas are golden brown and crisp.
Remove from the oven and let cool slightly before serving. Pair the empanadas with a side of Pebre (Chilean salsa) for an authentic touch. Arrange on a platter for a rustic presentation and enjoy the flaky crust and flavourful filling.
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