Chilean Empanadas de pino

We had some leftover empanada filling that we wanted to use up so I made some dough and after it rested my daughter filled and baked them for the freezer.

Making empanadas has been on my list for a few years now and I just never pulled the trigger on them, they always seemed out of my grasp. Several years ago I ripped a 3 page recipe out of a magazine and that sounds pretty daunting even to me, I am usually not shy about long recipes but 3 pages is a bit much, I’m sure if it wasn’t in a magazine it wouldn’t technically be as long but it is definitely a turn off.

Confession time, I really still haven’t made empanadas. My daughter made the filling, dough and empanadas for our #worldwidewednesday meal from Chile the other night. I literally only made the dough for the leftovers. So I guess I have to keep them on my list.

A Chilean friend of ours came for dinner and was very surprised at how good they were. He buys them from a place he knows down in Massachusetts and has brought them to us before. I and he will admit that Abbi’s were quite a bit better. The ones from the restaurant have a small piece of egg a couple of raisins and an olive in each of them. Abbi slices up several eggs and mixes in a handful of raisins and dices up some olives so each empanada gets a little bit of everything mixed throughout. they were quite delicious. So here’s hoping you don’t find the recipe too much and maybe make your own.

Chilean Empanada de pino

a flavorful meat filled hand pie
Prep Time 35 mins
Cook Time 30 mins
Total Time 2 hrs 5 mins
Cuisine Chilean
Servings 18



  • 4 cups all-purpose flour
  • teaspoon salt
  • 3 tablespoon sugar
  • 12 tablespoons vegetable shortening chilled
  • 2 tablespoons unsalted butter chilled
  • 2 large egg yolks
  • 1 cup water

Beef filling

  • 2 tablespoon vegetable oil
  • 2 tablespoon unsalted butter
  • 2 large onions diced
  • 2 cloves garlic minced
  • 1 pound ground beef
  • 2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 tablespoon paprika
  • 1 tablespoon beef base or 1 cube beef bouillon
  • ¼ cup hot water
  • Kosher salt and black pepper to taste
  • 2 tablespoons flour
  • ½ cup raisins chopped
  • ½ cup black olives chopped
  • 2-3 hardboiled eggs
  • 1 large egg yolk
  • 2 tablespoons milk



  • sift the flour into a large bowl, stir in the salt and sugar. Mix in the butter and shortening breaking up all the pieces. Use a pastry cutter or your hands until incorporated.
  • Whisk the egg yolks with the water and stir half of it into the flour and then a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more of the egg water mixture as needed. If you need more liquid a tablespoon of water at a time. The dough will become smooth, although somewhat wet, it will come together once it has been chilled.
  • Cover the dough with plastic wrap and refrigerate for about an hour. You can also make this up a day or two ahead of time. When ready to use, the dough should be soft and smooth. It is not an elastic dough.

beef filling

  • heat the oil and butter in a skillet over medium-low heat. Add the diced onions and cook, stirring frequently, until the onions are softened. Add the garlic and cook for another minute.
  • Add the ground beef, cumin, chili powder, paprika. If using a bouillon cube dissolve it in hot water, Add the salt and pepper to taste. Cook the beef, stirring and crumbling the meat with a spatula, until well browned. Add the flour and continue to cook for 2-3 minutes.
  • Remove the skillet from the heat and stir in the raisins, olives and eggs, Let the filling cool completely. The filling can also be stored for a day or two if you wanted to make these in stages.


  • pre-heat the oven to 350°F and a baking sheet
  • divide the dough into golf ball sized pieces and roll into smooth balls. Let them rest for 5 minutes
  • roll each ball of dough on a floured surface into a 6-inch circle about ¼ inch thick. Add a tablespoon of the beef filling into the middle of the circle. Brush the edges with water and fold the pastry in half, over the filling to make a semi-circle. Seal the edges by pressing down with your fingers.
  • brush the sealed edge lightly with water, then turn the edge toward the middle and press with your finger to seal.
  • mix the egg yolk with 2 tablespoons of milk and brush the empanadas with the mixture. Bake for 25-30 minutes or until they are golden brown.
  • you can freeze them individually either before baking or after. Just place them on a sheet tray to freeze them and them place them in a freezer bag. Should be fine for about 3 months in the freezer. Let them thaw for about 30 minutes on the counter before re-heating or baking.
Keyword Chilean Empanada de pino, Empanada, Meat filled hand pie

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