Empanadas de pino is the ultimate Chilean traditional food. It’s a pie-like snack with fillings made from onions, meat, eggs, olives, dates, and spices.
September 18th is the National Day of Chile when locals make a lot of empanadas. It’s common to see people sell empanadas on most streets in Chile, however, making home-baked snacks is occasional during festivities or celebrations.
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Empanadas de Pino: The Ultimate Chilean Comfort Food
Description
Empanadas de pino is the ultimate Chilean traditional food. It’s a pie-like snack with fillings made from onions, meat, eggs, olives, dates, and spices.
Background and Origin
Empanadas derives its name from the Spanish word empanar, which means to wrap in bread. This delicious meal has been around since the 1520s, first mentioned in a Calatan cookbook. Most origins trace the dish back to Galicia, Spain, where it spread to Portugal, Chile, and surrounding countries.
Each country has diverse recipes, ingredients, and processes for making empanadas. While some people will use ground beef with limited onions, others use equal proportions of chopped beef and onions.
It’s also said that in Chile, the way you prepare the onions matters in how the taste of the empanadas turns out. Traditionally, you have to use Merken spice as a seasoning when preparing empanadas. In the absence of this unique spice, you may use the ingredients listed below.
Ingredients
For the filling-Pino
For the pie or Empanadas
Instructions
How to Prepare Empanadas
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Step by Step Instructions
- In a cooking pot, cook the onion in lard or butter on low heat until it’s succulent. Add the paprika, cumin, and the bouillon cube.
- Add half a cup of the wine and stir. Once the onion cooks more, add the beef, the rest of the wine, and the chili powder.
- Cover the pot and allow the sauce to simmer on low heat for an hour or more, stirring it every fifteen minutes. Once ready, set aside to cool.
- In a big bowl, add the baking powder to the flour and mix by hand. Melt the butter in a saucepan and add. Break the eggs and separate the yolk from the white. Add the melted butter to the flour and mix.
- Add the white wine. This will make the dough flaky. Add the egg yolk and mix thoroughly.
- Transfer the flour to a clean table and add little by little salted water to bring the flour together. Once the dough is even, knead to achieve consistency. Wrap it in a plastic rubber and allow it to rest for 2 hours or more in the refrigerator.
- Knead the dough again after taking it out of the refrigerator to bring it to room temperature.
- Flatten the dough to make small round shapes for the empanadas de pino. This should be half an inch flat.
- Scoop the filling into the round-shaped dough, and add a slice of boiled egg each, two or three raisins, and an olive. Fold the empanadas into a triangular shape. Press your thumb on the three corners to seal the empanadas. Mix the egg yolk with the two tablespoons of milk and brush the empanadas before baking.
- Bake for 30 to 35 minutes. The aroma should give you a clue that it's ready.
- Enjoy the yummy empanadas!
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 263kcal
- % Daily Value *
- Total Fat 17.25g27%
- Saturated Fat 4.005g21%
- Trans Fat 1.214g
- Cholesterol 59mg20%
- Sodium 193mg9%
- Potassium 102mg3%
- Total Carbohydrate 20.22g7%
- Dietary Fiber 0.9g4%
- Sugars 0.96g
- Protein 6.65g14%
- Vitamin A 78 IU
- Vitamin C 0.5 mg
- Calcium 28 mg
- Iron 0.81 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips on How to Prepare Empanadas De Pino
- Always remember that Chilean empanadas never use garlic or oregano, just paprika and cumin as a spice for that authentic recipe.
- You can use ground beef in preference to cut meat
- Originally, Chilean empanadas required lard instead of butter. If you have this ingredient, why not?
- It’s better to do the pino or filling a day before so the ingredients can marinate wholly.
- Always sift your flour to take out tiny odd particles.
- Don’t divide the empanadas into two before consuming them. Eat them whole.
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The Chilean empanadas are delicious and worth trying if you haven't tried them yet. As a personal preference, you have the 80:20 ratio of onion and beef or vice versa. Alternatively, you can use a 40:60 ratio if you like beef a lot.
However, you should cook the onions longer regardless of the method or ingredients you use, because they will soften and release their aroma.
