Empanada Chilena

This is a Chilean recipe, called Empanada de Pino. Seems complicated to make, but it´s not, and trust me, it i very tasty!


500g tenderloin 
2 onions 
40 g raisins
100g beef broth
3 hard eggs
1 uncooked egg
Cumin, black pepper and salt to taste


Chop the beef in very small squares. 
Chop the onion in small cubes.

Fry the beef in vegetable oil then add the onion.

When the onion is transparent add the salt, pepper and cumin. Let it cook for 3 minutes.

Reserve so the fat will make it harden.
Cut the hard eggs.

With the dough ready, put the beef mix, add 1 slice of hard egg and 1 olive. With the uncooked egg anoint the borders of the dough. Fold the dough to make the empanada. Press sharply on the edges so nothing will spill.

With a toothpick make a small hole on the empanada so the air will come out and not burst the empanada.
Let it cook in the oven for about 20 minutes.


  1. mmm these look so good! just what I need on a cold night like this x

  2. This looks yummy- will need to try; but think i'll leave out the raisins :-)
    Laura | A Life With Frills

  3. Yummy, looks so delicious! We have a similar dish in Brazil! :) x

  4. Really nice! Lolo


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