Chilean Empanadas de Pino

Method

1. Make the dough by combining flour and salt. Cut in the cold lard until the mixture resembles coarse crumbs. Add warm water and egg yolk, mix until a firm dough forms. Knead briefly, wrap, and refrigerate 30 minutes.

2. Make the pino by heating oil in a large skillet. Brown the ground beef for 5-6 minutes. Add the diced onions and cook for 15-20 minutes until deeply golden and sweet. Add cumin, paprika, pepper, and salt. Stir in raisins. Cool completely.

3. Assemble by rolling the dough to 1/8-inch thickness. Cut 6-inch circles. Place 3 tablespoons of filling on each circle. Add a quarter of hard-boiled egg and 2 olive halves. Fold in half and crimp the edges with a fork or by folding a rope pattern (repulgue).

4. Brush with egg wash and place on a parchment-lined sheet pan.

5. Bake at 400°F for 25-30 minutes until deeply golden brown. The egg wash creates a glossy, golden crust.

6. Serve warm. In Chile, empanadas de pino are served on September 18 (Fiestas Patrias) and at every family gathering. They're always accompanied by pebre (Chilean salsa) and red wine.

Equipment

• Rolling pin Recommended: J.K. Adams Maple Rolling Pin
• Rimmed sheet pan Recommended: Nordic Ware Natural Aluminum Half Sheet Pan
• Large skillet Recommended: Joyce Chen 14-Inch Carbon Steel Wok
• Pastry brush Recommended: OXO Good Grips Silicone Pastry Brush

Chef Notes

• The most important thing: The onion-to-meat ratio should be nearly 1:1 by volume. Chilean empanadas are defined by their sweet, caramelized onion filling — not by the meat. Cook the onions for 15-20 minutes until deeply golden.
• Use lard in the dough for the most authentic, flaky texture. Butter works but the flavor is different. The dough should be firm, not soft — it needs to hold the filling without tearing.
• The raisins and olives are traditional and non-negotiable in Chilean empanadas de pino. They add sweet-briny contrast that defines the filling.
• Each empanada gets a quarter of hard-boiled egg and an olive half visible when you bite in. This is the signature of Chilean empanadas.
• Bake, don't fry. Chilean empanadas de pino are always baked — fried empanadas are a different dish.

Common Substitutions

Ingredient	Substitution	Notes
Lard	Cold butter	Different flavor — butter is richer, lard is flakier
Ground beef	Ground turkey or chicken	Lighter but less traditional
Raisins	Omit	Some Chileans skip them — it's a regional debate
Black olives	Green olives	Different flavor — black is traditional in central Chile
Homemade dough	Store-bought empanada discs	Available at Latin grocery stores — saves 30 min

What You're Practicing

Chilean empanadas teach you hand-pie construction — making a sturdy dough, building a flavorful filling, and sealing and baking. The same skills apply to Cornish pasties, Jamaican patties, and Argentine empanadas. Understanding how to balance dough thickness (thin enough to be tender, thick enough to hold filling) is a universal pastry skill. Visit Techniques for more.

The high onion-to-meat ratio teaches you that aromatics can be the star, not just a supporting player. The same philosophy drives French onion soup, Italian soffritto-heavy ragùs, and Indian curries where onions form the sauce base.