📷 · Santiago Empanadas de Pino photo by Nicolas Barnao, CC BY-SA 4.0 · via Wikimedia Commons

Plat principal · Chile · Santiago

Empanadas de Pino 🥟

Name: Empanadas de Pino
Prep time: 36 min
Cook time: 54 min
Total time: 90 min
Yield: 2-4 servings
Cuisine: Chilean
Ingredients: Dough: 500 g flour, 150 g lard or butter, 1 egg, 1 tsp salt, ~200 ml warm water/milk; Pino filling: 500 g beef (skirt or chuck); diced small; 2 large onions; finely chopped; 2 tsp cumin, 1 tsp papón (or smoked paprika), salt, black pepper; 100 g raisins; 2 hard-boiled eggs; quartered; 12 green olives; pitted; 1 egg + splash of milk for egg wash; Pepper-capped ají (optional chili piece inside)

Chile's football-shaped pastry: a beef-and-onion pino — cumin-heavy, sweetened with raisins, folded around a hard-boiled egg half and an olive — sealed with the 13-fold repulgue and baked until brick-red. Pino must be cooked the day before and chilled stone-cold, or the bottom goes soggy; every Chilean abuela will tell you this, twice.

Central Valley Chilean ⏱ 90 min Intermédiaire

Méthode

1

Fry onions low and slow 20 minutes until jammy; add beef and cook until no red remains, then cumin, paprika, salt, pepper. Stir raisins off heat. Pino MUST rest overnight, very cold.
2

Make the dough: cut lard into flour, add egg and salt, bind with warm liquid to a firm smooth mass; rest 30 minutes covered.
3

Roll to 3 mm, cut 18 cm discs. Heap a generous spoon of cold pino off-centre; press in an egg quarter, an olive, chili if using.
4

Fold to a half-moon, seal hard, then pleat the edge (the repulgue — count 13 folds if you want to be traditional) and trim with a pastry wheel.
5

Punch a steam hole on top, egg-wash, bake 200°C 20–25 minutes to deep brick red. Pino is only truly Chilean when a forkful of the filling arrives intact, hot, with the yolk in rings.

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Empanadas de Pino 🥟

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