Empanadas de Pino with Pebre

Name: Empanadas de Pino with Pebre
Prep time: 60 min
Cook time: 30 min
Yield: 10 portions
Cuisine: Chilean
Ingredients: 500 g · 4 cups all-purpose flour; 100 g · ½ cup lard or butter, melted; 220 ml · 1 cup warm milk and water; 8 g · 1½ tsp salt; 500 g · 1 lb ground beef or chopped beef; 500 g · 3 onions onions, finely chopped; 3 g · 1 tsp ground cumin; 5 g · 2 tsp paprika; 2 g · 1 tsp dried oregano; 150 g · 3 eggs hard-boiled eggs, sliced; 10 g · 10 olives black olives; 30 g · 3 tbsp raisins; 50 g · 1 egg egg, for brushing; 250 g · 2 tomatoes tomatoes, diced, for the pebre; 100 g · 1 cup onion, cilantro, chili and vinegar, for the pebre

🍽 Serves 10⏱ Prep 60 min🔥 Cook 30 min⏳ Rest 30 min🌍 Chilean

Baked Chilean empanadas filled with beef, onion, olive, egg and raisin, served with fresh pebre salsa.

📍 Chile

The story of the dish

Empanadas de pino are Chile's national snack, eaten especially on Fiestas Patrias in September; the filling comes from the Mapuche word pirru.

The name: Pino comes from the Mapudungun pirru, a meat and onion filling.

Ingredients

Ingredient	EUg · ml	UScups · spoons
all-purpose flour	≈ 500 g	≈ 4 cups
lard or butter melted	≈ 100 g	≈ ½ cup
warm milk and water	≈ 220 ml	≈ 1 cup
salt	≈ 8 g	≈ 1½ tsp
ground beef or chopped beef	≈ 500 g	≈ 1 lb
onions finely chopped	≈ 500 g	≈ 3 onions
ground cumin	≈ 3 g	≈ 1 tsp
paprika	≈ 5 g	≈ 2 tsp
dried oregano	≈ 2 g	≈ 1 tsp
hard-boiled eggs sliced	≈ 150 g	≈ 3 eggs
black olives	≈ 10 g	≈ 10 olives
raisins	≈ 30 g	≈ 3 tbsp
egg for brushing	≈ 50 g	≈ 1 egg
tomatoes diced, for the pebre	≈ 250 g	≈ 2 tomatoes
onion cilantro, chili and vinegar, for the pebre	≈ 100 g	≈ 1 cup

≈ amount suggested from similar recipes

Tools & equipment

Item	UAEamazon.ae	USamazon.com
Camera	🛒 Buy	🛒 Buy
Dumpling Maker	🛒 Buy	🛒 Buy
Cookbook	🛒 Buy	🛒 Buy

Also used: rolling pin · baking tray · mixing bowl · pastry brush

Method

Mix flour, salt, melted lard and warm milk-water into a soft dough; rest 30 minutes.
Cook the onions in oil until very soft, add the beef and spices and cook through; cool the pino.
Roll the dough and cut 18 cm rounds.
Put pino, egg slice, an olive and raisins in the middle; fold and seal in the classic rectangular shape.
Brush with egg and bake at 200°C (390°F) for 25 to 30 minutes.
Mix tomatoes, onion, cilantro, chili, vinegar and salt for the pebre and serve on the side.

🌡️ 200°C (390°F) oven

👨‍🍳 Chef’s tips

Make the pino a day before: it is juicier and easier to fill when cold.

📱 Scan to watch me cook ityoutu.be/GAbsnBqU1QMEvery step on video, and new recipes every week: subscribe on YouTube.

Nutrition per portion estimate · 1 of 10

867kcal

52 gprotein

51 gcarbs

53 gfat

Allergens

GlutenEggsMilkSulphites

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▶ Watch me cook it: youtu.be/GAbsnBqU1QM

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