Street food
Empanadas de Pino
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Baked Chilean pastries filled with pino, a juicy beef-and-onion mixture. Each pocket contains hard-boiled egg and a black olive. Raisins are traditional in many households but not universally preferred, so they are optional here.
Timing
- Preparation: about 45 minutes
- Cooking time: about 55 minutes
- Chilling: at least 60 minutes, dough rests in parallel
- Total time: about 2 hours 40 minutes
Estimated nutrition
per piece · Calculated for 8 pieces.
- Energy
- ≈ 445 kcal
- Protein
- ≈ 21.8 g
- Carbohydrates
- ≈ 48 g
- Fat
- ≈ 17.7 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated per empanada, with 150 g egg without shells in total (including the entire egg wash), 32 g pitted olives and 15 g milk. All lard and pan oil are included; optional raisins are excluded. Unused egg wash would reduce the actual value.
Quantity assumptions and ingredient mapping
- 2 tbsp neutral oil · ≈ 27.3 g · Assumed quantity / reference product
- 2 hard-boiled eggs · ≈ 100 g · Assumed quantity / reference product
- 8 pitted black olives · ≈ 32 g · Assumed quantity / reference product
- 1 egg · ≈ 50 g · Assumed quantity / reference product
- 1 tbsp milk · ≈ 15 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- For the dough:
- 500 g plain wheat flour, German Type 550
- 80 g pork lard, melted and lukewarm
- 220 ml lukewarm water
- 8 g salt
- For the filling:
- 400 g beef, such as rump, very finely diced
- 500 g onions
- 2 tbsp neutral oil
- 2 tsp mild paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt, to taste
- 0.5 tsp black pepper
- 2 hard-boiled eggs
- 8 pitted black olives
- optional: 40 g raisins
- For brushing:
- 1 egg
- 1 tbsp milk
Instructions
- Finely dice the onions and soften in the oil for 12 minutes. Add the beef and fry, stirring, for about 8 minutes until cooked through. Stir in paprika, cumin, oregano, salt and pepper and cook gently for 5 minutes. Keep the filling juicy but not watery.
- Spread the pino in a clean shallow dish, cool promptly and chill in the refrigerator for at least 60 minutes. Never put warm filling on the dough.
- Dissolve the salt in the water. Knead the flour, lukewarm lard and salted water for about 8 minutes into a supple dough. Cover and rest for 30 minutes while the filling chills.
- Preheat the oven to 200 °C conventional heat. Quarter the hard-boiled eggs. Divide the dough into 8 pieces and roll each into a circle about 18 cm across and 3 mm thick.
- Divide the pino between the circles, leaving a 2 cm border. Add 1 egg quarter and 1 olive to each, plus a few raisins if using. Lightly moisten the edges with water.
- Fold the dough over the filling into a semicircle, pressing out the air. Seal firmly. Fold both side edges inwards, then the upper edge, to form the characteristic compact pocket.
- Place on a baking-paper-lined tray. Beat the raw egg with milk and brush over the tops. Prick a small steam hole in each.
- Bake for about 25–30 minutes until golden. Rest for 5 minutes before eating; the filling is very hot.
