Chilean Empanadas de Pino

Name: Chilean Empanadas de Pino
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: South American
Ingredients: 500g beef mince; 2 large onions, finely diced; 1 tsp cumin; 1 tsp paprika; 2 tbsp olive oil; 2 hard-boiled eggs, quartered; 20 green olives; 3 tbsp raisins; salt and pepper to taste; 500g shortcrust pastry; 1 egg for egg wash

Baked Chilean empanadas stuffed with spiced beef, hard-boiled egg, olive and raisins. Cooling the beef filling completely before it goes into the pastry circles is what stops the dough from turning soggy and hard to seal while it's being filled.

Total time

75 min

Prep

30 min

Cook

45 min

Difficulty

medium

Cuisine

South American

Ingredients

500gbeef mince

2large onions, finely diced

1 tspcumin

1 tsppaprika

2 tbspolive oil

2hard-boiled eggs, quartered

20green olives

3 tbspraisins

salt and pepperto taste

500gshortcrust pastry

1egg for egg wash

Instructions

Fry onion in oil until very soft, 15 minutes.

Add beef mince. Cook 10 minutes. Add cumin and paprika. Cool.

Roll pastry into circles. Fill each with beef mixture, a quarter of egg, an olive and a few raisins.

Seal edges, crimp. Brush with egg wash.

Bake at 200°C for 25 minutes until golden.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

1091

Protein

44.1g

Fat

69.1g

Carbs

74.5g

Fiber

4.5g

Sodium

929mg

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