Chilean Empanadas

  • Total Time - 120 minutes
  • Prep Time - 60 minutes
  • Cooking Time - 30 minutes
  • Servings: 12
  • Country: Chile
Golden, baked Chilean empanadas, richly filled with meat and egg.

Empanadas al horno (baked in the oven) are as characteristic of Chile as asado (barbecue). It is a dish served at every major occasion, from family celebrations to national holidays. Their preparation requires a little time and patience, but the result in the form of a crispy, handmade pocket full of a delicious filling is well worth it.

Ingredients

Ingredients for pino (filling)

  • 500 g ground beef
  • 2 pcs red onion, finely chopped
  • 1 teaspoon ground sweet paprika
  • 0.5 teaspoon ground cumin
  • 0.25 cups dried raisins (optional)
  • 12 pcs black olives, pitted
  • 2 pcs eggs, hard-boiled and quartered
  • 1 to taste salt and black pepper
  • 2 tablespoons oil

Ingredients for the Dough

  • 500 g all-purpose flour
  • 100 g pork fat (manteca) or butter, melted
  • 150 ml warm water
  • 50 ml white wine
  • 1 teaspoon salt
  • 1 pc egg, beaten (for brushing)

Instructions

Step 1: Preparing the Filling (pino)

In a pan, heat the oil and sauté the onion until soft and translucent. Add the ground beef and cook until browned. Add the paprika, cumin, salt, pepper, and raisins (if using). Cook for another 5 minutes. Remove from heat and let the filling cool completely. It is important that it is cold, otherwise the dough will tear.

Step 2: Preparing the Dough

In a bowl, mix the flour and salt. Make a well in the center. In another bowl, mix the warm water, wine, and melted fat. Pour the mixture into the flour and knead to form a smooth and elastic dough. Wrap the dough in plastic wrap and let it rest for 30 minutes.

Step 3: Shaping and Filling

Roll out the dough into a thin sheet (about 3 mm) and cut out circles with a diameter of about 15 cm. Place 2-3 tablespoons of the cooled 'pino' filling, a quarter of an egg, and one olive in the center of each circle.

Fold the dough over the filling and firmly press the edges to form a half-moon. Crimp the edges inwards to create a decorative braided pattern (called repulgue).

Step 4: Baking

Preheat the oven to 200°C (400°F). Arrange the empanadas on a baking sheet lined with parchment paper and brush them with the beaten egg. Bake for 20-30 minutes, or until golden and crispy. Serve warm.