Traditional Chilean empanadas filled with a classic mixture of ground beef, caramelized onions, olives, hard-boiled eggs, and raisins. These golden pastries are a staple at Chilean celebrations and street markets. Rooted in the everyday cooking of Chilean kitchens, Empanadas de Pino balances technique and tradition: the ground beef is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight lunch or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the ground beef, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.
Serves 12
Heat oil and cook onions until golden. Add ground beef and brown, breaking it up as it cooks. Season with cumin and salt.
Cook onions slowly for deep caramelization
Stir in raisins, olives, and chopped eggs. Mix until well combined and let cool.
Place 2 tablespoons of filling on each pastry circle. Fold in half and crimp edges with a fork.
Place on baking sheet and bake at 190°C for 20-25 minutes until golden brown.
Let cool for 5 minutes on a wire rack before serving.
Make filling the day before for easier assembly
Freeze empanadas before baking for even crispier pastry
Serve with fresh salsa or hot sauce
Source the freshest ground beef you can find — it is the flavour anchor of the dish.
Season in layers as you go; tasting at each stage prevents a flat or over-salted final result.
Seafood empanadas with shrimp and sea bass
Vegetarian version with roasted vegetables and cheese
Cheese and corn empanadas for a different flavor
Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.
Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.
Store in airtight container up to 3 days, or freeze up to 3 months Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.
Empanadas have Spanish origins but became quintessentially Chilean with the addition of local ingredients like cumin and the distinctive pino filling. Like many Chilean classics it evolved through home kitchens before earning a place on restaurant menus, and regional cooks still argue good-naturedly about the 'right' way to prepare it. The version below reflects the most widely cooked template, with notes where local practice diverges.
Yes, it's a great time-saver. Just follow package instructions.
Yes, deep fry at 175°C until golden. They'll be crispier.
Yes — most components hold well in the fridge for a day or two. Reheat gently with a splash of liquid to bring it back to life.
If ground beef is hard to find, the closest substitutes share its texture and water content. Adjust seasoning slightly since substitutes often carry less character of their own.
Per serving · 12 servings total
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