Chilean Beef Empanadas Recipe

Welcome to the ultimate guide for crafting authentic Chilean Beef Empanadas (Empanadas de Pino) right in your own kitchen! If you've been searching for a traditional empanada recipe that truly captures the heart of Chilean cuisine, you've found it. This definitive recipe is designed for regular US home kitchens, bringing you a taste of South America without needing a passport. You'll learn how to create a mouth-watering, juicy beef-and-onion filling (the "pino"), encased in a perfectly flaky, baked dough, complete with the classic additions of hard-boiled egg, olives, and a touch of sweet raisins.
This isn't just any beef empanadas recipe; it's a make-ahead friendly approach, perfect for parties, family meals, or stocking your freezer. We'll walk you through every step, from selecting the best ingredients to mastering the dough and achieving that signature golden crust. In a hurry? Feel free to jump straight to the recipe card below. Otherwise, keep reading for all our best tips on dough, filling, freezing, and even scaling down this fantastic recipe to make empanadas for a smaller crowd. Get ready to impress with these incredible Chilean delights!

Ingredients

• For the Pino (Beef Filling):
• 1 tablespoon olive oil or neutral cooking oil
• 2 large yellow onions (about 3 cups finely diced)
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon sweet paprika (or ají de color)
• ½ teaspoon smoked paprika (optional, for depth)
• ¼ teaspoon mild chili powder or a pinch of cayenne (optional, for a hint of heat)
• 1 ½ pounds ground beef (85-90% lean) or finely diced chuck beef
• 2 tablespoons all-purpose flour
• 1 cup beef stock or water
• ½ cup raisins (golden or dark, optional)
• ½ cup pitted black olives, halved
• Salt and freshly ground black pepper to taste
• For the Empanada Dough:
• 3 cups all-purpose flour
• 1 teaspoon salt
• ¼ cup cold butter, cut into small pieces
• ¼ cup vegetable shortening or lard, cut into small pieces
• ¾ cup hot water (almost boiling)
• 1 tablespoon white wine or apple cider vinegar (optional, for tenderness)
• 1 large egg yolk (optional, for richer dough)
• To Assemble:
• 3 hard-boiled eggs, peeled and quartered
• Extra flour for dusting
• 1 large egg, beaten with 1 tablespoon water (for egg wash)

Directions

1. Part 1: Make the Pino (Beef & Onion Filling)
2. Slow Cook the Onions: Heat the olive oil in a large skillet or wide pot over medium-low heat. Add the diced yellow onions and a pinch of salt. Cook slowly, stirring occasionally, for 10-15 minutes until the onions are completely soft, translucent, and sweet-smelling. Avoid browning them.
3. Build Flavor: Add the minced garlic, ground cumin, dried oregano, sweet paprika, smoked paprika (if using), and chili powder (if using) to the softened onions. Toast the spices for about 1 minute, stirring constantly, until fragrant.
4. Brown the Beef: Increase the heat to medium-high. Add the ground beef (or diced beef) to the skillet. Break it up with a spoon and brown it thoroughly, mixing it with the onions and spices. If using diced beef, cook until well browned on all sides. Drain any excess fat if necessary.
5. Create the Juicy Sauce: Sprinkle the 2 tablespoons of all-purpose flour over the beef and onion mixture, stirring well for 1 minute to coat. Pour in the beef stock or water, stirring continuously to prevent lumps. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce thickens, becomes glossy, and coats the back of a spoon. The onions should be very soft.
6. Cool Completely: Stir in the raisins (if using) and halved olives. Taste the pino and adjust salt and pepper as needed. Spread the pino in a shallow dish or baking sheet to cool down quickly. It’s crucial for the filling to be completely cold (chilled in the refrigerator for at least 2 hours, or even partially frozen for 30 minutes) before assembly to prevent leaks and make portioning easier.
7. Part 2: Make Homemade Empanada Dough
8. Mix Dry Ingredients: In a large mixing bowl, combine the 3 cups of all-purpose flour and 1 teaspoon of salt.
9. Add Hot Fat & Liquid: Add the cold butter and shortening (or lard) pieces to the flour. Pour in the hot water (and wine/vinegar if using) and the egg yolk (if using). Stir immediately with a sturdy spoon until a shaggy dough forms. The hot water and fat help create a tender, flexible dough that's easy to roll.
10. Knead the Dough: Once cool enough to handle, turn the dough out onto a lightly floured surface. Knead briefly, for about 5-7 minutes, until the dough is smooth, soft, and elastic, but not sticky. It should hold its shape when pressed. Avoid over-kneading, which can make it tough.
11. Rest the Dough: Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 24 hours. This resting period is essential to relax the gluten, making the dough easier to roll and preventing shrinkage or cracking.
12. Part 3: Shape, Fill & Bake the Empanadas
13. Prep Work: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper. Beat the remaining large egg with 1 tablespoon of water for the egg wash. Have your quartered hard-boiled eggs, cold pino filling, olives, and raisins ready.
14. Roll Out the Dough: Divide the rested dough into 12 equal portions. On a lightly floured surface, roll each portion into a thin circle, about 2-3mm thick and 7-8 inches in diameter. You can use a plate or lid as a guide to cut perfect circles.
15. Fill Each Empanada: Place a generous scoop (about ⅓ cup) of the cold pino filling slightly off-center on one half of the dough circle. Top the pino with ¼ of a hard-boiled egg, one olive, and a few raisins (if not already mixed into the pino). Be careful not to overfill, as this can cause bursting.
16. Seal & Shape: Lightly brush the edge of the dough circle with the egg wash or a little water. Fold the empty half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, ensuring no filling is exposed. For a traditional Chilean "repulgue" (triple-fold), crimp the sealed edge by folding it over itself three times, pressing firmly with each fold. You can also use a fork to crimp the edges.
17. Vent & Bake: Place the sealed empanadas on the prepared baking sheets. Prick the top of each empanada once or twice with a fork, or cut a small vent with a knife, to allow steam to escape and prevent bursting. Brush the tops of the empanadas generously with the egg wash for a beautiful golden color.
18. Bake until Golden: Bake for 20-25 minutes, or until the empanadas are deep golden brown on both the top and bottom.
19. Cool & Serve: Let the empanadas rest on the baking sheet for a few minutes before serving. The filling will be extremely hot and needs a moment to set. Serve warm.