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Pilar's Chilean Food & Garden

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

Versión en español

Chilean beef Empanadas
This dish brings to mind the comfort and familiarity of home. Many families have beef empanadas for lunch every Sunday in Chile.

Origins of the beef empanadas

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.

I learned to make mine with my grandmother a long, long time ago. And, although they are not in our weekly rotation, I 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.

You can use the same dough from this recipe to make other traditional Chilean empanadas like Fried Cheese Empanadas, Shrimp Cheese, or  Seafood. The dough fries well.

Tips for excellent empanadas de pino:

Can I freeze the empanadas de pino?

Yes, I recommend freezing them already baked it. Then heat directly (without defrosting) in the oven at 200C or 400F for about 15-20 minutes. They come out perfect, like freshly made.

Can I freeze the empanada dough?

I do not recommend it. The dough gets very difficult to work.

Can I freeze the pino?

Yes, for up to 3 months, thaw overnight and mix well before using as stuffing.

Can I use vegetable broth instead of beef broth in the pino?

Yes, it is not a problem. You can also use a dissolved broth cube.

Is this dough good for fried empanadas?

Yes, the recipe for the dough is the same.

What can I do so that the empanadas do not burst in the oven?

It is essential to keep an eye on them and prick them with a toothpick when they inflate so that the steam escapes and does not burst.

Serve your Beef Empanadas with these for a complete Chilean feast:

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

★★★★★ 5 from 6 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
Print Recipe
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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 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.
Empanada dough

Dividing the dough
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.
Empanada doughrolling of the dough Fill dough Empanada shaping Empanada raw Empanada tray

3.    Preheat the oven to 350F or 180C. Bake for 30-35 minutes until golden.
4.    Serve hot.
Chilean Beef EmpanadasChilean Food Empanadas


Notes

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

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Chilean Beef Empanada


The Chilean Kitchen*




 

If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumtpiously photographed, and you’ll delight in the best that Chilean cuisine has to offer, with easy-to-follow recipes tailored to American ingredients and grocery stores.

* Amazon affiliate links

Category: Beef, Chilean Meat, Chilean recipes, Empanadas (EN), Entrees, Popular Posts, Savory things

About Pilar Hernandez

Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Karen

    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

      February 18, 2015 at 8:50 am

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

      Reply
  2. trine zapata

    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

      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

    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

      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

    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

      August 2, 2017 at 7:58 am

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

      Reply
  5. Tara Cuevas

    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

      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

    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

      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

    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

      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

    February 9, 2018 at 1:29 am

    Can this dough be used for fried empanadas?

    Reply
    • Pilar Hernandez

      February 9, 2018 at 9:10 am

      yes.

      Reply
  9. Patricia Pizarro

    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

      February 13, 2018 at 8:58 am

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

      Reply
  10. Emily

    February 20, 2018 at 3:19 am

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

    Reply
    • Pilar Hernandez

      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

    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

      March 13, 2018 at 8:46 am

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

      Reply
  12. Sumaya Dubois

    March 13, 2018 at 4:39 pm

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

    Reply
    • Pilar Hernandez

      March 14, 2018 at 8:39 am

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

      Reply
  13. Ana avalos

    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

      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

    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

      August 3, 2018 at 7:03 am

      Hi, no, I don’t sell food.

      Reply
  15. Jesse

    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

      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

    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

      September 19, 2018 at 7:20 am

      Gracias, lo voy a mirar.

      Reply
  17. Consuelo Rivera

    September 11, 2019 at 1:33 am

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

    Reply
    • Pilar Hernandez

      September 11, 2019 at 4:06 pm

      Que bueno!!

      Reply
  18. Max Ortiz

    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

      September 18, 2019 at 12:28 am

      Wonderful. Good luck.

      Reply
  19. Julene Elgueta

    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

      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

    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

      September 26, 2019 at 12:59 pm

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

      Reply
  21. Katherine

    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

      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

    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

      November 2, 2019 at 1:55 pm

      Fantastic. I’m so glad you enjoyed them.

      Reply
  23. Ruben

    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

      December 9, 2019 at 2:24 pm

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

      Reply
  24. Ruben

    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

      December 9, 2019 at 2:24 pm

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

      Reply
  25. Patrick

    March 12, 2020 at 8:00 pm

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

    Reply
    • Pilar Hernandez

      March 13, 2020 at 1:13 pm

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

      Reply
  26. Carolina

    March 19, 2020 at 2:25 am

    Love this receipe can we freeze dough?

    Reply
    • Pilar Hernandez

      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

    March 31, 2020 at 9:55 pm

    Awesome recipe!

    Reply
    • Pilar Hernandez

      April 1, 2020 at 6:05 pm

      Thanks! Glad you enjoyed it.

      Reply
  28. Carly

    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

      May 18, 2020 at 1:10 pm

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

      Reply
  29. Mike

    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

      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

    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

      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

    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

      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

    January 4, 2021 at 8:24 pm

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

    ★★★★★

    Reply
    • Pilar Hernandez

      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
  33. Anonymous

    January 22, 2021 at 12:03 am

    Hello,
    I have never made empanadas before, but your empanadas look like the ones I grew up eating! Will try and see if my Chilean family is impressed

    Reply
    • Pilar Hernandez

      January 22, 2021 at 1:46 pm

      Good luck.

      Reply
  34. Sandra

    January 31, 2021 at 6:47 pm

    La masa queda muy rica. Gracias Pilar por compartir tu receta y por traducirla al inglés. Me ayudó a encontrar los ingredientes acá en Canadá.

    ★★★★★

    Reply
    • Pilar Hernandez

      February 1, 2021 at 1:25 pm

      Me alegro Sandra. Saludos.

      Reply
  35. arturo izquierdo

    February 4, 2021 at 9:31 pm

    Hola Pilar.
    Me quedaron super pero, aunque las rellene bien y las hice bien apretaditas, se me inflaron.
    What do I do?
    Mil gracias.
    Arturo

    ★★★★★

    Reply
    • Pilar Hernandez

      February 5, 2021 at 12:59 pm

      Las puedes pinchar durante la cocción un par de veces para que salga el aire caliente. Saludos.

      Reply
  36. Magdalena

    February 15, 2021 at 6:03 pm

    My sisters and I are so excited to find your blog!!! My mom is from Santiago and we grew up going to Chile to visit the family. HALF my heart will always be there. Every Sunday and all spontaneous gatherings had to have empanadas! We have tried and tried, but never were able to duplicate the recipe. I’m looking forward to trying these and many of your other recipes as I am missing Chile lindo so much❤️
    Gracias for giving me a way to connect to Chile through food until we can visit again!!

    Reply
    • Pilar Hernandez

      February 17, 2021 at 9:08 pm

      So glad you found the blog. Let me know if you have any questions. Good luck!

      Reply
  37. renepablo

    March 5, 2021 at 2:33 am

    gracias por tus recetas
    estoy aprendiendo a cocinar ya ise calzones rotos
    y este domingo empanadas seguiré a pie de letra
    chileno en australia

    Reply
    • Pilar Hernandez

      March 5, 2021 at 12:58 pm

      Suerte, que te queden ricas.

      Reply
  38. GISELA

    April 14, 2021 at 11:56 pm

    GRACIAS PILAR! EXCELENTE RECETA!

    ★★★★★

    Reply
    • Pilar Hernandez

      April 15, 2021 at 2:02 pm

      Me alegro que te haya gustado. Saludos.

      Reply
  39. Aldo Bello

    April 19, 2021 at 2:53 pm

    Where can you get “aji chileno” in the states? And/or is that something that can be obtained online? I tried Amazon w/o any luck.

    Reply
    • Pilar Hernandez

      April 20, 2021 at 12:35 pm

      Ají chileno, you can buy in https://chinchileproducts.com or https://www.tuchileaqui.com
      Good luck!

      Reply
      • Aldo Bello

        April 25, 2021 at 1:54 pm

        Gracias Pilar!

        Reply
        • Pilar Hernandez

          April 29, 2021 at 1:19 pm

          De nada!

          Reply
  40. Marielle

    May 7, 2021 at 9:26 am

    Hi,

    If I freeze the empanadas, at what temperature and for how long should I heat them?

    Reply
    • Pilar Hernandez

      May 7, 2021 at 11:43 am

      Straight from the Freezer, they take around 15-20 minutes at 325F or 160C. For one or two, for more, more time.

      Reply
  41. Sole

    May 27, 2021 at 11:40 pm

    Hola Pilar,
    Puedo usar este relleno en empanada frita? Feliz de haber encontrado tu website.

    Gracias,

    Sole

    Reply
    • Pilar Hernandez

      May 28, 2021 at 12:40 pm

      Si, la masa y el relleno son los mismos en la empanada frita, no es necesario hacer cambios.

      Reply
  42. Julissa sanchez

    June 21, 2021 at 10:04 pm

    Can I order a dozen ?

    Reply
    • Pilar Hernandez

      June 22, 2021 at 1:01 pm

      I don’t sell any food. Only books.

      Reply
  43. Anonymous

    July 6, 2021 at 1:39 pm

    i enjoyed this recipe it came out perfectly

    Reply
  44. Robert Wells

    August 24, 2021 at 5:58 pm

    Muy buenas tardes.

    Quisiera saber si usted sabe si hay algun lugar o persona en el area del Norte de Virginia en Estados Unidos que venda empanadas chilenas.

    Muchisimas gracias

    Reply
    • Pilar Hernandez

      August 25, 2021 at 12:17 pm

      Hola, lamentablemente no sé de nadie.
      Saludos.

      Reply
  45. Cristina

    September 21, 2021 at 2:17 am

    I haven’t made those in about 20 years. They turned out good! I probably should have made the dough even thinner. Also, I had about a pound of pino left. I think next time I’ll only do 1 lb of meat. Thanks for an easy recipe to follow! I highly recommend it.

    ★★★★★

    Reply
    • Pilar Hernandez

      September 21, 2021 at 12:36 pm

      Hi Cristina,
      I’m so glad you made them. You shouldn’t have pino left, consider filling them up more, and probably keeping the dough thinner as you mentioned to made them bigger.

      Reply
  46. Liz

    December 28, 2021 at 12:09 am

    Hola from CanadaPilar! My children’s dad is Chilean and I was initiated into the cuisine almost 40 years ago. We spent five glorious weeks in Chile back in 1986. A sister-in-law taught me how to make empanadas de horno but I lost the recipe for the dough and sadly, she is no longer able to provide it to me. I spent a lot of time scouring the internet for something similar but nothing seemed right. (Her recipe included baking powder).
    I chanced upon your recipe last year and I couldn’t wrap my head around the egg yolks and adding the melted lard prior to the brine but I just trusted your directions and it is fantastic!
    I’ve made these a few times and your dough works well every time. Thank you very much. I need to buy your cookbook from Amazon.

    ★★★★★

    Reply
    • Pilar Hernandez

      December 28, 2021 at 4:37 pm

      I’m so glad Liz, and thanks for commenting. The method to make the dough is different to how I learned it from my grandmother, but it’s safest and traditional flavor.

      Reply

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