Chilean Meat Empanadas

There’s something magical about the smell of Chilean Meat Empanadas baking in the oven—the rich aroma of spiced beef, sweet onions, and a hint of buttered dough fills the kitchen and makes it impossible to wait. Crispy, golden exteriors hide a warm, savory filling that’s bursting with flavor. Honestly, once you try making these, you’ll be hooked. These empanadas are a little culinary adventure from Chile, and the kind of food that makes you want to linger over the table, savoring every bite.

This recipe is a labor of love, but the results are worth every step. From crafting the tender dough to folding each empanada like a pro, you’ll be rewarded with a flaky, flavorful pastry that will make friends and family swoon. And trust me, they’re much easier to make than they look!

Recipe Origin

Chilean empanadas are a staple in Chilean cuisine, often served during holidays, family gatherings, and special celebrations. They’re traditionally filled with “pino,” a mixture of ground beef, onions, raisins, olives, and hard-boiled eggs, giving them a perfect balance of savory, sweet, and slightly tangy flavors. Unlike some other empanadas, Chilean versions are baked instead of fried, which gives the dough a tender, flaky texture that’s simply irresistible.

These empanadas have been enjoyed for generations, often passed down from grandmothers to grandchildren, each family adding their own touch. Today, they’re not just a festive treat—they’re comfort food at its finest.

Kitchen Tools You’ll Need

• Large mixing bowls
• Wooden spoon or spatula
• Rolling pin
• Baking sheets lined with parchment paper
• Frying pan or sauté pan for the filling
• Knife and cutting board
• Pastry brush for glazing
• Measuring cups and spoons
• Small bowl for whisking eggs and milk

Why You’ll Love Chilean Meat Empanadas

Versatile

Perfect for lunchboxes, brunches, dinner parties, or a cozy night in. You can serve them warm or at room temperature, making them a flexible crowd-pleaser.

Flavorful

Each bite is a melody of savory beef, sweet onions, plump raisins, salty olives, and creamy eggs—all wrapped in a buttery, flaky crust.

Hands-On Fun

Rolling, filling, and crimping empanadas is oddly satisfying. It’s a recipe that’s as fun to make as it is to eat.

Impressive Presentation

Golden, perfectly folded empanadas instantly impress guests. They look like you spent hours in the kitchen (even if you didn’t!).

Make-Ahead Friendly

Prepare the filling and dough ahead of time. Assemble and bake later, which makes them perfect for gatherings or meal prep.

Chef’s Pro Tips for Perfect Results

• Chill your dough before rolling to make it easier to handle.
• Don’t overfill the empanadas—leave room to seal the edges properly.
• Brush with egg wash for a glossy, golden finish.
• Bake on parchment or a silicone mat to prevent sticking.
• Let them cool slightly before serving to avoid burning your mouth on hot filling.

Ingredients in Chilean Meat Empanadas

Here’s the breakdown of all the magic that goes into these empanadas:

Dough Ingredients

All-Purpose Flour: The base of the dough, providing structure while keeping it tender.
Kosher Salt: Enhances flavor without overpowering.
Granulated Sugar: Adds a subtle hint of sweetness to balance the savory filling.
Unsalted Butter & Lard: Creates a tender, flaky pastry. Using lard is traditional and gives it that perfect flakiness.
Egg Yolks & Water: Bind the dough and make it easier to roll, while giving it a delicate richness.

Beef Filling Ingredients

Vegetable Oil & Butter: For sautéing onions and garlic, giving the filling a rich, deep flavor.
Onions & Garlic: Sweet, aromatic, and essential for that classic pino flavor.
Ground Beef: The heart of the filling—juicy, savory, and perfectly spiced.
Ground Cumin, Chile Powder & Paprika: Bring warmth, earthiness, and subtle heat.
Beef Broth: Keeps the mixture moist and flavorful.
Flour: Helps thicken the filling for a perfect texture.
Raisins: Sweet pops of flavor that contrast the savory beef.
Chopped Black Olives: Salty and briny, adding depth.
Hard-Boiled Eggs: Traditional element for richness and texture.
Salt & Pepper: Essential seasonings to bring everything together.

Glaze

Egg Yolk & Milk: Brushed on top to give the empanadas that golden, glossy finish everyone loves.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Make the Dough

In a large bowl, whisk together flour, salt, and sugar. Cut in the chilled butter and lard using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add the whisked egg yolks with water, mixing until a smooth dough forms. Wrap in plastic and chill for at least 30 minutes—this makes rolling much easier.

Prepare the Filling

Heat vegetable oil and butter in a large skillet over medium heat. Add onions and garlic, cooking until translucent and aromatic. Stir in ground beef, breaking it apart as it cooks. Add cumin, chile powder, paprika, salt, and pepper, then stir in flour to thicken slightly. Pour in beef broth, simmering until the mixture is thick and fragrant. Remove from heat and fold in raisins and chopped olives. Allow to cool slightly before assembling.

Roll and Cut the Dough

Dust a clean surface with flour and roll the dough to about 1/8-inch thickness. Using a round cutter or small bowl, cut circles approximately 5–6 inches in diameter.

Assemble the Empanadas

Spoon a generous amount of beef filling into the center of each dough circle. Place a slice of hard-boiled egg on top. Fold the dough over to create a half-moon shape, pressing edges together. Crimp the edges with a fork or twist for a decorative seal.

Glaze the Empanadas

Whisk egg yolk and milk in a small bowl. Brush the tops of each empanada lightly with the egg wash—this will give them a golden, shiny finish.

Bake to Perfection

Preheat oven to 375°F (190°C). Arrange empanadas on a parchment-lined baking sheet. Bake for 25–30 minutes, or until golden brown. The filling should be hot and bubbly, and the crust should be crisp and flaky.

Serve and Enjoy

Serve warm or at room temperature. Perfect for parties, family dinners, or a cozy snack. Pair with a fresh salad or a side of pebre for an authentic Chilean touch.

Nutrition Facts

Servings: 8–10
Calories per serving: ~350–400 (depending on size and ingredients)
Preparation Time
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes

How to Serve Chilean Meat Empanadas

• With Pebre: A Chilean salsa of cilantro, onion, garlic, and chili adds freshness and zing.
• Fresh Salad: Light greens provide a contrast to the rich filling.
• As Appetizers: Mini empanadas are perfect for parties or finger-food platters.
• On Their Own: They’re hearty and flavorful enough to be a complete meal.

Make-Ahead and Storage Tips

• Dough Ahead: Prepare and refrigerate the dough for up to 2 days. Roll and assemble when ready.
• Filling Ahead: Cook the beef filling and store in the fridge for up to 2 days before assembling.
• Freezing: Assemble unbaked empanadas and freeze in a single layer. Bake from frozen, adding extra time as needed.
• Leftovers: Store in an airtight container for up to 3 days. Reheat in the oven for a crisp finish.

Variations to Try

• Add chopped bell peppers or mushrooms to the filling for extra flavor.
• Swap ground beef for ground lamb for a richer taste.
• Make vegetarian versions with lentils or textured vegetable protein.
• Use different dried fruits like currants instead of raisins for a twist.
• Experiment with spices—smoked paprika or a touch of cinnamon creates a unique flavor profile.

Additional Tips

• Crimping: Learn the traditional Chilean “repulgue” technique for a beautiful edge.
• Chilling Dough: Don’t skip it—it keeps the empanadas from becoming tough.
• Avoid Overfilling: Too much filling can cause leaking during baking.
• Even Baking: Rotate the baking sheet halfway through to ensure uniform browning.

FAQ Section

Q1: Can I use pre-made dough?
A1: Yes, but homemade dough gives the best texture and flavor.

Q2: Can I make these ahead and freeze?
A2: Absolutely. Assemble and freeze before baking. Bake from frozen when ready.

Q3: Can I bake smaller empanadas?
A3: Yes, just reduce the baking time slightly.

Q4: Do the raisins make it sweet?
A4: Just slightly—the sweet and savory balance is what makes Chilean empanadas unique.

Q5: Can I use all butter instead of lard?
A5: You can, but the dough will be slightly less flaky.

Q6: Can I make a gluten-free version?
A6: Yes, use a gluten-free flour blend, though texture may vary.

Q7: How long can I keep leftovers?
A7: Up to 3 days in the fridge, or freeze for up to 2 months.

Q8: What is the best way to reheat them?
A8: Oven at 350°F for 10–15 minutes keeps the crust crispy.

Q9: Can I add cheese?
A9: Yes, a small amount of grated cheese inside adds richness.

Q10: Can I make them vegan?
A10: Swap the beef for lentils or textured vegetable protein, use plant-based butter, and an egg substitute for the glaze.

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Conclusion

Chilean Meat Empanadas are an unforgettable treat—golden, flaky, and bursting with a perfectly balanced filling of savory beef, sweet onions, raisins, olives, and egg. Making them is a fun, hands-on experience, and sharing them with friends and family brings a little taste of Chile into your home.

Once you master the dough, the filling, and the fold, you’ll be making these empanadas again and again, for holidays, parties, or simply because sometimes, you deserve a little flaky, golden indulgence.

Watch how to make these traditional Chilean pastries