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1
Cook the pino
25 minutes
Medium heat, about 160°C (320°F)
Heat the olive oil in a wide pan over medium heat and cook the diced onions, stirring often, for about 10 minutes until soft and translucent. Add the ground beef, breaking it up with a spoon, and cook for 10 minutes more until browned. Stir in the paprika, cumin, oregano, black pepper and salt, cook for 5 minutes until the mixture smells fragrant and the onions have melted into the beef, then take off the heat and cool completely.
Cook the onions properly before the beef goes in — raw-tasting onion is the most common fault in a pino. The filling should look glossy, never watery.
Done when: Onions are soft and sweet, beef is browned, and the filling is fragrant and glossy.
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2
Make the dough
15 minutes
Warm liquid, about 40°C (104°F)
Put the flour and 10 g of the salt in a large bowl. Pour in the warm melted lard and rub it into the flour with your fingers until it looks like coarse crumbs. Add the beaten egg, then the warm milk and warm water a little at a time, kneading for about 5 minutes until you have a soft, smooth dough that does not stick to your hands. Cover with a clean cloth and rest for 20 minutes.
Warm liquid, not hot, is the trick — hot liquid melts the fat and makes a tough pastry. The dough should feel soft like an earlobe.
Done when: Dough is smooth, soft and no longer sticky.
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3
Roll and cut the rounds
15 minutes
No heat — room temperature, about 20°C (68°F)
Divide the rested dough into 8 equal balls. On a lightly floured surface, roll each ball into a thin round about 20 cm (8 inches) across and about 3 mm thick. Keep the rounds covered with a cloth so they do not dry out.
Roll from the centre outwards and turn the round a quarter-turn between rolls — that keeps it even and round without stretching.
Done when: Eight even, thin rounds, about 20 cm across.
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4
Fill and fold
15 minutes
No heat — room temperature, about 20°C (68°F)
Spoon about 3 tablespoons of the cold pino just below the centre of each round. Lay a quarter of a hard-boiled egg, one black olive and 5 or 6 raisins on top of the filling. Brush the edge with water, fold the dough over into a half-moon and press firmly to seal. Fold the edge over in small pleats, or pinch it into the classic Chilean fold, so the seam sits flat and tight.
Cold filling, a dry edge and a firm seal are what stop leaks. If the edge feels greasy, wipe it with a damp cloth before folding.
Done when: Each empanada is sealed tight with no gaps and no filling escaping.
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5
Egg wash and bake
30 minutes
190°C (375°F)
Heat the oven to 190°C (375°F). Set the empanadas on a baking tray lined with parchment, leaving space between them. Brush each one all over with the beaten egg wash. Bake for about 30 minutes until deep golden brown and puffed, and the filling inside reaches 71°C (160°F).
Do not open the oven for the first 15 minutes — the pastry needs steady heat to puff. The egg wash is what gives the deep golden shine.
Done when: Empanadas are deep golden, puffed and crisp; filling is piping hot.
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6
Rest and serve
5 minutes
Serving hot, above 60°C (140°F)
Lift the empanadas onto a wire rack and rest for 5 minutes so the filling settles and the pastry stays crisp. Serve hot, one per person, with pebre sauce on the side.
Cutting into one too soon lets the juices run out and softens the base — five minutes is enough.
Done when: Empanadas hold their shape when picked up and steam gently when bitten.
auto_awesome Finishing Touches & Plating
Eat them hot, with pebre spooned over each bite or on the side. The sweet-savoury pino, the salty olive and the soft egg are meant to meet in the same mouthful.
Chile
35m
