🥟 Empanada de pino

Name: Empanada de pino
Total time: 90 min
Yield: 10
Cuisine: Chile · Central Chile
Ingredients: 500 g plain flour; 1 tsp salt; 100 g butter or lard, melted; about 150 ml warm water; 1 egg for the dough; 500 g minced beef; 700 g onions, finely chopped; 1 tsp ground cumin and 1 tsp paprika; 3 hard-boiled eggs, quartered; 10 black olives, 1 egg for brushing

Origin: Chile · Central Chile

398kcal

per serving · 150 g

265kcal

per 100 g

14 gProtein9 g / 100 g

20 gFat13 g / 100 g

42 gCarbs28 g / 100 g

The empanada de pino is the best-known Chilean empanada: a baked pastry filled with “pino”, a mix of minced beef and plenty of onion, with a piece of hard-boiled egg and an olive. It is large, savoury and slightly sweet-spiced. It is the classic dish of Chilean national holidays.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: ground beef

Not veganbecause of: ground beef, egg

Contains glutenbecause of: pastry

Not keto28 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs

What it is made of

pastryground beefonioneggolives

Recipe

10 servings90 min

Ingredients

500 g plain flour
1 tsp salt
100 g butter or lard, melted
about 150 ml warm water
1 egg for the dough
500 g minced beef
700 g onions, finely chopped
1 tsp ground cumin and 1 tsp paprika
3 hard-boiled eggs, quartered
10 black olives, 1 egg for brushing

Method

Make a smooth dough from flour, salt, butter, egg and water; rest 30 minutes.
Cook the onions slowly in a little oil for 15 minutes until very soft, then add the beef, cumin, paprika and salt and cook until the meat is done.
Cool the pino completely.
Roll out the dough into circles of about 15 cm.
Fill each with a spoonful of pino, a piece of egg and an olive, fold over and seal the edges.
Brush with beaten egg and bake at 200 °C for 25–30 minutes until golden.

How to make it lighter

Use extra-lean mince and cook the onion with a little water instead of oil; the filling stays juicy.
Increase the onion and reduce the beef a little for more volume and fewer calories.
Eat one empanada with a salad, since the pastry brings most of the carbohydrates and fat.

History

The empanada de pino is regarded as the national empanada of Chile and is a staple of national celebrations. Pino is the name of the filling, built around minced beef cooked with a lot of onion and cumin. The pastry is baked, unlike many other fried Chilean empanadas. It is also sold at bakeries and street stalls across the country.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →