Empanadas is a popular dish that exists across Central and South America. Their strength is in their versatility with versions both fried and baked with endless possibilities for fillings. Every country has a classic, and the Chilean Beef Empanadas are the traditional favorite in Chile.
This dish brings to mind the comfort and familiarity of home. In fact, some families have empanadas for lunch every Sunday. I learned to make mine with my grandmother a long, long time ago. And, although they are not in our weekly rotation, I do try to make them at least once a year.
If you want to streamline the process, you can make the Pino (ground meat filling) the day before. Once baked, they keep well for 2-3 days in the fridge.
Serve your Chilean Beef Empanadas with these for a full Chilean feast:Print
A traditional Chilean empanada with the perfect dough and filling.
For the Pino,
• 1 kilo or 2 pounds of ground beef 90%
• 1 cup beef broth
• 3 large or 4 medium onions chopped into small cubes
• 2 tablespoons all-purpose flour
• 2 tablespoons red pepper or paprika or Merken (Chilean smoked chili)
• 1/2 teaspoon ground cumin
• salt and pepper
• 4 tablespoons vegetable oil
• 20 black olives
• 40 raisins
• 4 hard-boiled eggs
For the dough,
• 1 cup whole milk
• 1 cup warm water
• 1 tablespoon salt
• 1 kilo or 2 pounds of all-purpose flour
• 4 egg yolks
• 180 grams/ 6,5 oz of melted shortening, warm
1. For the Pino, always prepare it the day before,
In a large saucepan, heat the oil and fry the meat until lightly browned, about 8 minutes, add the paprika, salt, pepper, and cumin, saute for a few minutes.
Add the broth and simmer for 30 minutes over low heat. Add the onion, mix well, and cook over medium heat until the onion is tender about 30 minutes.
Add the flour and stir well and adjust seasoning if necessary. Cook two more minutes. Cool and refrigerate.
2. For the dough,
Make a brine with the milk, water, and salt, stir to dissolve the salt altogether. In a large bowl or a stand mixer with the paddle attachment, mix the flour and egg yolks, mix for a minute to incorporate.
Add the melted shortening and work a little more. At this point, you will see only crumbs. To form the dough start adding the brine with the mixer running on low speed until the dough is soft and flexible. If needed, keep adding water. Separate the dough into 20 portions and cover with a moist cloth.
Work each piece individually, rolling until thin, cut in a circle about 7″ and fill with two tablespoons of Pino, a quarter of a hard-boiled egg, olives, and raisins if desired. Close by smearing the edge, pressing firmly, and make the folds. Brush with an egg wash before baking.
Store in the fridge for up to 3 days. Freeze for up to 2 months.
To reheat, use the oven at the same temperature for 15 minutes.
Keywords: Beef empanadas, chilean empanadas