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Golden pastry crescents split open to reveal a warm, spiced beef filling studded with briny green olives, plump raisins, and surprise nuggets of hard-boiled egg. Chilean empanadas descend from Spanish medieval pastry traditions but evolved into something distinctly Chilean through indigenous ingredients and local execution. The pino filling—the universal name for this meat mixture—represents efficient resourcefulness: seasoning ground beef with cumin and paprika, building richness and sweetness with raisins, and adding textural interest with olives and eggs. September 18th, Chile's Independence Day, demands empanadas by tradition, with each citizen expected to consume 21 as a patriotic rite.
In a large bowl, mix the flour, salt, and baking powder.
Cut in the chilled butter until the mixture resembles coarse crumbs.
Beat the egg and add it to the mixture, then gradually add cold water until a dough forms. You may need a bit more or less water.
Knead the dough gently on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and cook until translucent.
Stir in the minced garlic and cook for another minute.
Add the ground beef and cook until browned, breaking it up with a spoon.
Stir in the paprika, ground cumin, black pepper, and salt. Cook for a few more minutes.
Remove from heat and mix in the sliced green olives, raisins, hard-boiled eggs, and grated cheese (if using). Let the filling cool.
Preheat your oven to 375°F (190°C).
On a floured surface, roll out the dough to about 1/8-inch thickness.
Cut out circles of dough using a cookie cutter or a glass (about 4-5 inches in diameter).
Place a spoonful of filling in the center of each dough circle.
Fold the dough over the filling to form a half-moon shape and press the edges together to seal. You can crimp the edges with a fork for a decorative touch.
Place the empanadas on a baking sheet lined with parchment paper.
Brush the tops with beaten egg to give them a golden color.
Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
Allow the empanadas to cool slightly before serving.
A Chilean empanada is a hand-held pastry pocket filled with pino—seasoned ground beef browned with onion and garlic, mixed with green olives, raisins, and hard-boiled egg. They are baked until the pastry is golden and slightly crisp, creating a contrast with the warm, moist filling.
Empanadas entered Chile via Spanish colonizers but became distinctly Chilean through the adoption of pino filling and local baking methods. Today they are so central to Chilean identity that consuming 21 empanadas on September 18th (Independence Day) is an unofficial national tradition.
The pastry uses flour, butter, and eggs to create a tender, flaky wrapper. The pino filling contains ground beef browned with onion and garlic, seasoned with paprika and cumin, then mixed with sliced green olives, raisins, chopped hard-boiled eggs, and sometimes grated cheese.
Keep your butter and water very cold when making the dough to ensure flakiness. Do not overwork the dough. Let the filling cool completely before assembling to prevent the pastry from becoming soggy. Seal edges firmly with fork marks to prevent leaking.
Serve empanadas warm or at room temperature with pebre (a fresh Chilean condiment of tomato, onion, cilantro, and ají verde), or alongside a simple salad. They are also ideal for parties and picnics.