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Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Chilean Beef Empanadas

June 6, 2019 by Pilar Hernandez 64 Comments

Versión en español

Beef Empanadas, Chilean RecipeEmpanadas 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:

  • Pebre Sauce (appetizer)
  • Borgoña (drink)
  • Sopaipillas (appetizer)
  • Leche Asada (dessert)
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Chilean Beef Empanadas

★★★★★ 5 from 1 reviews
  • Author: Pilar Hernandez
  • Prep Time: 1 hour, 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour, 45 minutes
  • Yield: 12
  • Category: Savory
  • Method: Baked
  • Cuisine: Chilean
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Description

A traditional Chilean empanada with the perfect dough and filling.


Ingredients

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

Optional,

•    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


Instructions

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 a few minutes.
Add the broth and simmer 30 minutes over low heat. Add the onion and mix well and cook over medium heat until 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 in 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.

3.    Preheat the oven to 350F or 180C. Bake for 30-35 minutes until golden.
4.    Serve hot. To reheat, use the oven at the same temperature for 15 minutes.


Notes

Store in the fridge for up to 3 days. Freeze for up to 2 months.

Keywords: Beef empanadas, chilean empanadas

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Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Beef Empanadas, Chilean Recipemasa-empanadas-5 masa-empanadas-6 masa-empanadas-7masa-empanadas-10 masa-empanadas-8 masa-empanadas-9  masa-empanadas-11Beef Empanadas, Chilean RecipeChilean Beef Empanada

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Filed Under: Beef, Chilean Meat, Chilean recipes, Empanadas (EN), Entrees, Home Page - Highlight, Popular Posts, Savory things

About Pilar Hernandez

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  1. Karen says

    February 18, 2015 at 7:09 am

    Hi,
    I am interested in making your Beef Empanada but I need to omit the onion as I have an intolerance to brown and red onion. Can you tell me if you I can do it with spring onions instead as these are the only ones that don’t repeat on me????? Looking forwards to eating these yummy Empanadas

    Reply
    • Pilar Hernandez says

      February 18, 2015 at 8:50 am

      Yes, you can, it will not be the same, but close. Good Luck!

      Reply
  2. trine zapata says

    July 25, 2015 at 5:58 am

    Hola Pilar

    Tengo un problema con las medidas que no he podido averiguar buscando en internet.
    En mi país, Dinamarca, usamos decilitro (dl) y no tazas. Leyendo mi libro “Cocina Popular” de M. Walker puedo ver que 5 tazas = 1 litro. Por ende, 1 taza = 20 ml o 2 dl.
    Sin embargo, leyendo tu receta en inglés también utilizas la medida taza, y según mi jarrito con medidas de EE.UU una taza no es equivalente a 2 dl. Estoy que me saco el pelo grrr. Espero que me puedas ayudar!!!!

    Reply
    • Pilar Hernandez says

      July 25, 2015 at 8:37 am

      1 taza gringa es 240ml o 24dl… es verdad que hay varias medidas, pero yo siempre uso esa.

      Reply
  3. Ale says

    May 14, 2016 at 9:11 pm

    OMG. Me encantó tu receta, millones de gracias porque no sabia que carne comprar acá en USA para hacer el pino. No le pego mucho a la cocina y he tratado por años de que me salgan empanadas decentes y éstas son las primeras que me salieron perfectas!!! Gracias nuevamente.

    Reply
    • Pilar Hernandez says

      May 15, 2016 at 8:48 am

      Ale, Que emoción!!!! me alegro mucho, el placer de una buena empanada es incomparable. Saludos.

      Reply
  4. Derrick Hiebert says

    August 1, 2017 at 11:46 am

    Great recipe. I used the version you have on another site with chopped beef (instead of ground), but overall I have to say this tastes exactly like the ones I’d eat every day when I was at la Universidad de Chile in 2006. Really brings back memories. Thank you for sharing.

    Reply
    • Pilar Hernandez says

      August 2, 2017 at 7:58 am

      Wonderful. I’m glad you enjoyed. Thanks for coming back to comment.

      Reply
  5. Tara Cuevas says

    September 17, 2017 at 5:00 pm

    I just wanted to say how much I love your blog and all of your recipes! We are celebrating dieciocho tomorrow and will be making many chilena dishes from your site!

    Reply
    • Pilar Hernandez says

      September 18, 2017 at 8:11 am

      I’m so glad. Please tell your other Chilean friends about my blog. Have fun!

      Reply
  6. Randy Chavez says

    September 19, 2017 at 2:45 pm

    With my son serving his LDS Mission in Chile (Rancagua), I decided to celebrate 18 de Sept with him and made your empanada recipe (with merken). It was SO delicious! I shared with those of us who served in Chile and they all loved them as well. The best compliment was from someone who’s family came from South America and her response was they were just as good as their abuelita made! Thank you so much for these recipes!

    Reply
    • Pilar Hernandez says

      September 20, 2017 at 8:04 am

      Wow, that is amazing. Thank you so much for coming back and share with me. I’m from Rancagua. Small word. I’m so glad your family and friends enjoyed this recipe.

      Reply
  7. Catalina says

    February 7, 2018 at 11:39 pm

    Hola ! How long can you keep the dough? Should I refrigerate or freeze? Will need it in a couple of days .

    Reply
    • Pilar Hernandez says

      February 8, 2018 at 9:18 am

      I recommend to extend the dough and cut the circles and then storage with parchment paper in between each dough circle. You can freeze for up to 2 months. Or refrigerate up to 5 days. Good luck.

      Reply
  8. Catalina says

    February 9, 2018 at 1:29 am

    Can this dough be used for fried empanadas?

    Reply
    • Pilar Hernandez says

      February 9, 2018 at 9:10 am

      yes.

      Reply
  9. Patricia Pizarro says

    February 12, 2018 at 4:13 pm

    Hola Pilar, quiero darte las gracias por tu blog y las recetas de mi pais, hice las sopaipillas siguiendo tu receta y quedaron “requete guenas”…yo no le pego a cocinar y no me gusta pero ahora que estoy “madura” para no decir vieja, jejejeje me he puesto mas domestica y por eso estoy empenada en tratar algunas de tus recetas, la proxima seran empanadas, wich me luck and keep up the good work!!!!

    Reply
    • Pilar Hernandez says

      February 13, 2018 at 8:58 am

      Suerte y así aprendí yo, bien de a poco. Lo importante es probar. Saludos.

      Reply
  10. Emily says

    February 20, 2018 at 3:19 am

    Hi,
    Can you substitute any other fat for the shortening with good results?
    Thanks!

    Reply
    • Pilar Hernandez says

      February 20, 2018 at 9:06 am

      On the dough, you can use butter, but the texture is a little different to the traditional ones.

      Reply
  11. Zhu says

    March 12, 2018 at 10:31 pm

    They look amazing (and taste great too, I’m sure)! I spent time in Chile and got completely addicted to empanadas de pino. And that’s from someone who rarely eats me, let alone ground beef!

    Reply
    • Pilar Hernandez says

      March 13, 2018 at 8:46 am

      I’m glad you have good memories of the empanadas.

      Reply
  12. Sumaya Dubois says

    March 13, 2018 at 4:39 pm

    The milk to be used is it canned evaporated milk or regular gallon milk?

    Reply
    • Pilar Hernandez says

      March 14, 2018 at 8:39 am

      Regular milk, other milks are always pointed out on the blog.

      Reply
  13. Ana avalos says

    June 18, 2018 at 1:03 pm

    Thank you for having these recipes. I try to get them from my mom but she doesn’t measures nothing it’s just by looking. I was born in Chile. Came here when I was two. But I was raised eating these foods.

    Reply
    • Pilar Hernandez says

      June 19, 2018 at 6:43 am

      You are welcome. Most people in Chile don’t measure either. Welcome to the blog.

      Reply
  14. Erick Araujo says

    August 2, 2018 at 1:18 pm

    Hi Pilar,

    You have some delicious recipes. I was wondering if you ever make any of your recipes for shipping to the Tampa, Florida area??

    I’m particularly interested in ordering Empanadas de Pino (Chilenas). If you ship out, could you please email me direct with all pertinent information.

    Thanking you in advance!!

    Erick

    Reply
    • Pilar Hernandez says

      August 3, 2018 at 7:03 am

      Hi, no, I don’t sell food.

      Reply
  15. Jesse says

    September 11, 2018 at 11:30 pm

    Thank you for this recipe. Can you make empanadas de queso using this same empanada dough recipe and just filling with cheese? If so, what cheese do you recommend?

    Reply
    • Pilar Hernandez says

      September 12, 2018 at 7:41 am

      Yes, you can. The dough can be fried or baked. Best cheeses are Muenster and Havarti, a combination is great, or Havarti and quesadilla.

      Reply
  16. Francisco Díaz says

    September 18, 2018 at 7:19 am

    Al final de la receta para preparar el pino en español no aparece “cook two more minutes”

    Reply
    • Pilar Hernandez says

      September 19, 2018 at 7:20 am

      Gracias, lo voy a mirar.

      Reply
  17. Consuelo Rivera says

    September 11, 2019 at 1:33 am

    pan amasado y las empanadas me quedaron super desde aqui de las vegas nevada

    Reply
    • Pilar Hernandez says

      September 11, 2019 at 4:06 pm

      Que bueno!!

      Reply
  18. Max Ortiz says

    September 17, 2019 at 7:32 pm

    Looks amost identical to my my dads recipe. I will make some para el “18” thats coming up. Gracias for charing!

    Reply
    • Pilar Hernandez says

      September 18, 2019 at 12:28 am

      Wonderful. Good luck.

      Reply
  19. Julene Elgueta says

    September 21, 2019 at 12:46 pm

    I cannot tell you how excited I am about finding your blog! My husband came back from a Reunión Naval in Viña Del Mar REALLY craving some of his favorite foods. He talked me through making porotos con reinados and chaquican (sp?) as well as asking me to make pebre more often, but after attending 3 different dieciocho celebrations, I’m the one craving more empanadas and pastel de choclo! I’m so excited to find one blog with so many Chilean recipes! Now I’m already planning some surprises for my family’s Christmas dinner (the only time we are ALL together!)

    Mil gracias from a gringa con uña corazón Chilena!!

    Reply
    • Pilar Hernandez says

      September 21, 2019 at 1:50 pm

      Welcome, Julene!. Please comment with any questions you may have. I live in Houston, I can tell you muy favorite American brands and kind of cheeses. I love talking about Chilean food.

      Reply
  20. Rachel Burger says

    September 25, 2019 at 11:50 pm

    I’m so glad that I found your blog!! Three years ago I studied abroad in Chile for a year, and ever since I’ve been missing the food! I’ve tried looking up recipes before, but I never felt like they were authentic like yours. I’m so excited to try making empanadas and all my other favorites! Hopefully my friends and family love them as much as I do. 🙂

    Reply
    • Pilar Hernandez says

      September 26, 2019 at 12:59 pm

      So exciting. Welcome, and please let me know if you have any questions.

      Reply
  21. Katherine says

    September 29, 2019 at 2:14 am

    Hola Pilar,
    I’ m so happy i found your empanada recipe. I love them so much, my family is originally from Chile. I have a Quick question. I don’t have a mixer with a paddle. Can i mix the ingredients by hand or should i get a regular hand mixer ?

    Reply
    • Pilar Hernandez says

      September 29, 2019 at 2:44 pm

      You can do it by hand in a bowl. No problem.
      And welcome to the blog!

      Reply
  22. Genoa says

    November 1, 2019 at 11:43 pm

    I made this recipe today, it turned out great! I had to adapt the dough to be gluten free because I have celiac disease and I can’t have wheat, but I am good with gluten free cooking so it was not a problem to convert using special flour. The empanadas were delicious. Thank you for the great recipe.

    Reply
    • Pilar Hernandez says

      November 2, 2019 at 1:55 pm

      Fantastic. I’m so glad you enjoyed them.

      Reply
  23. Ruben says

    December 8, 2019 at 5:38 pm

    Muchas gracias muy buena explicación
    Esas son las verdaderas empanadas chilenas .
    Felicitaciones …me voy a animar a hacer las .gracias

    Reply
    • Pilar Hernandez says

      December 9, 2019 at 2:24 pm

      Me alegro que te hayan gustado y si son muy tradicionales.

      Reply
  24. Ruben says

    December 8, 2019 at 5:46 pm

    Hola muchas gracias por la receta .quería preguntar te sobre la grasa shortening viene siendo una grasa animal verdad ?no es no mantequilla ni margarina verdad ??muchas gracias

    Reply
    • Pilar Hernandez says

      December 9, 2019 at 2:24 pm

      El shortening es manteca vegetal, el lard es manteca animal.

      Reply
  25. Patrick says

    March 12, 2020 at 8:00 pm

    Donde puedo comprar empanadas chilenas? Or, Where can I buy chilean empanadas?

    Reply
    • Pilar Hernandez says

      March 13, 2020 at 1:13 pm

      Depende donde vivas. En Chile en amasanderías los domingos principalmente.

      Reply
  26. Carolina says

    March 19, 2020 at 2:25 am

    Love this receipe can we freeze dough?

    Reply
    • Pilar Hernandez says

      March 19, 2020 at 1:13 pm

      No, I don’t recommend it, the texture after is difficult to work with. I usually freeze the already baked empanadas.

      Reply
  27. Stephanie Calk says

    March 31, 2020 at 9:55 pm

    Awesome recipe!

    Reply
    • Pilar Hernandez says

      April 1, 2020 at 6:05 pm

      Thanks! Glad you enjoyed it.

      Reply
  28. Carly says

    May 18, 2020 at 3:04 am

    Thank you for sharing this recipe! I grew up in Chile but now live in Canada and am currently making these for the second time. It taste like my childhood and my brother agree they taste exactly like the very traditional Chilean empanadas we use to get. Also not a big cooking buff yet this recipe was very easy to follow. Thank you!
    🙂

    Reply
    • Pilar Hernandez says

      May 18, 2020 at 1:10 pm

      I’m so glad to bring back flavors and memories. Thanks for commenting.

      Reply
  29. Mike says

    August 31, 2020 at 7:00 pm

    Hello! Sorry if this question was asked/answered already, but we’re having an argument here amongst family. Your recipe says to always make the Pino the day before, and to refrigerate it. My wife’s family says you always need to freeze the Pino the day before.

    We aren’t sure why the old family recipe says the Pino must be frozen, but we’re going back and forth whether it is for flavor development or pure logistics. What is your take on this part of the recipe?

    Reply
    • Pilar Hernandez says

      September 1, 2020 at 12:12 pm

      Just to put it on the fridge is enough, no need to freeze. I voted it was logistics.

      Reply
  30. Sara says

    October 18, 2020 at 2:05 am

    Pilar,

    Congratulations on the release of your cookbook!
    A couple questions though, after baking the empanadas, how long can they be stored in the fridge for before they go bad? and for how long can they be stored in the freezer?
    Thanks you 🙂

    Reply
    • Pilar Hernandez says

      October 18, 2020 at 1:32 pm

      Thank you. Empanadas can be stored in the fridge for up to 3 days, frozen for up to 2 months.

      Reply
  31. Miriam says

    January 3, 2021 at 4:54 pm

    Hi Pilar-( name if my 3rd grade teacher in Chile)

    Glad to have found this recipe! I have never made them before and plan to make about 24 for Saturday am. Fingers crossed I do ok. I see you made them rectangular- is that how they are usually made in Chile? I will check to see if your restaurant is open and cone by! Miriam

    Reply
    • Pilar Hernandez says

      January 4, 2021 at 2:05 pm

      Hi Miriam. I don’t have a restaurant. Good luck with the empanadas, the shape is up to you, but the rectangular is pretty common for Empanadas de Pino oven-baked. For fried empanada is different.

      Reply
  32. George Mendez says

    January 4, 2021 at 8:24 pm

    Hello ms. Pilar I have missed your weekly recipes. Are you coming back?

    ★★★★★

    Reply
    • Pilar Hernandez says

      January 5, 2021 at 1:56 pm

      Yes, I will publish every two weeks, I’m working on the backend of the blog. Happy 2021!

      Reply

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