Chilean Empanadas de Pino: A Taste of Tradition
- Pachamama Latino Store
- Oct 1
- 2 min read
The empanada de pino is one of Chile’s most beloved dishes. While it takes center stage during Fiestas Patrias (Chile’s Independence celebrations), it’s far from being a once-a-year treat. Families enjoy them on weekends, gatherings, and celebrations of all kinds. You’ll also find them daily in countless restaurants, bakeries, and food stalls across the country.
A bit of history…
The story of the empanada is older than you may think. Its roots go back to the ancient Greeks and Moors, who introduced the concept of dough filled with savory ingredients to Spain. From there, it traveled to Latin America, where each country developed its own version.
The Chilean empanada de pino is unique because of its filling. The Mapuche people used the word “pirru” to describe a mixture of minced meat and onions. Over time, the Spanish adopted the term and it became “pino”—today the heart of the Chilean empanada.
History even records that in 1540, Inés de Suárez, a Spanish conquistadora, was the first to prepare a Chilean empanada. Legend says she cooked them near the Mapocho River with the ingredients she had on hand, creating the first taste of this national treasure.
Recipe: Traditional Chilean Empanadas de Pino
Prep Time: 1 hr 10 min
Cook Time: 35 min
Total Time: 1 hr 45 min
Yield: 12 large or 20 medium empanadas
Ingredients
For the Pino filling (prepare the day before):
2 lbs (1 kg) ground beef (90%)
1 cup beef broth
2–3 medium onions, finely chopped
2 tbsp flour
2 tbsp Merkén (Chilean smoked chili)
½ tsp ground cumin
Salt & pepper to taste
4 tbsp vegetable oil
Optional extras:
20 black olives
40 raisins (the eternal debate: raisins or no raisins?)
4 hard-boiled eggs
For the dough:
1 cup whole milk
1 cup warm water
1 tbsp salt
2 lbs (1 kg) all-purpose flour
2 eggs
6.5 oz (180 g) melted shortening, warm
Alternatively, you can buy our Pre-made pastry dough (Tapas de Empanadas) which are delicious and saves you time! Check it out:
Instructions
1. Prepare the Pino (the night before):
In a large pan, heat the oil and cook the beef until lightly browned (about 8 min).
Add merkén, cumin, salt & pepper. Stir and cook for 2–3 min.
Pour in the broth and simmer on low heat for 30 min.
Add the onions and cook over medium heat until tender (about 30 min).
Stir in flour, adjust seasoning, cook for 2 more min.
Cool completely, then refrigerate overnight for best flavor.
2. Make the dough:
Mix milk, water, and salt until dissolved.
In a large bowl, combine flour and eggs. Add melted shortening.
Slowly add the brine until a soft, flexible dough forms.
Divide into 12–20 portions. Keep covered with a damp cloth.
3. Fill & shape:
Roll each portion into a 7" circle.
Place 2 tbsp pino in the center. Add ¼ hard-boiled egg, 1 olive, and raisins if you dare.
Fold, seal edges tightly, and crimp. Brush with egg wash.
4. Bake:
Preheat oven to 350°F (180°C).
Bake 30–35 minutes until golden brown.
Serving Suggestion
Serve hot with a glass of Chilean red wine or a refreshing pebre salsa on the side. These empanadas also freeze beautifully—perfect for a quick taste of Chile anytime.
Comments