Chilean Empanadas de Pino
Empanadas de Pino: A Symbol of Chilean Tradition and Flavor
Empanadas de Pino, a classic Chilean dish, holds a special place in the nation’s culture and cuisine. These savory turnovers, filled with seasoned ground beef, onions, hard-boiled eggs, olives, and sometimes raisins, offer a delicious taste of Chile’s culinary heritage. Let’s explore their origins, cultural significance, and why this dish remains a beloved staple in Chilean homes and celebrations.
Origins: Spanish and Indigenous Influences
The history of Empanadas de Pino dates back to the Spanish colonization of South America. The Spanish brought empanadas to Chile, adapting filled pastries to local tastes and ingredients. The name “pino” refers to the specific filling of beef, onions, and spices, and originates from the Mapuche term “pinu,” describing a similar mixture. Over time, Chileans developed their own twist, making these empanadas a unique symbol of national identity.
These empanadas became popular for their hearty fillings and convenient design. The thick pastry and filling could be easily transported, making them ideal for workers and travelers. Each region in Chile has its own variation, but the traditional Empanadas de Pino remains a favorite for both everyday meals and special gatherings.
Cultural Significance: A Chilean Celebration Essential
In Chile, Empanadas de Pino are more than just food—they represent unity and tradition. They hold a special place during Fiestas Patrias, Chile’s national holiday celebrating independence. During this festive period, families gather to prepare and enjoy these empanadas, often accompanied by traditional Chilean drinks and music.
The preparation often becomes a family event, with recipes passed down through generations. The ingredients, like olives and spices, reflect the diverse cultural influences in Chilean cuisine. Some families add raisins to the filling, introducing a touch of sweetness to balance the savory beef and onions. This blend of flavors showcases Chile’s culinary style, which values diversity in taste and tradition.
Empanadas Today: A Taste of Chile Worldwide
Today, Empanadas de Pino have gained popularity outside of Chile and serve as a global ambassador of Chilean cuisine. Chilean restaurants worldwide introduce diners to this flavorful dish, and the combination of beef, onions, and eggs provides a well-rounded taste that appeals to many. Modern adaptations, including vegetarian and vegan versions, cater to a range of dietary preferences while honoring the traditional flavor.
As Chilean cuisine receives international recognition, these empanadas stand out as a genuine taste of Chile. Their robust flavors and simple ingredients make them a favorite choice for those exploring South American foods. This dish brings a bit of Chilean warmth and heritage to tables around the world.
Preserving a Culinary Legacy
Empanadas de Pino symbolize the heart of Chilean culture, blending tradition with the joy of shared meals. The popularity of these empanadas reflects Chileans' love for flavorful, comforting foods that bring people together. As more people discover this dish, it carries the spirit of Chilean hospitality, inviting everyone to enjoy a taste of Chile’s culinary legacy.
Discover Traditional Chilean Recipes Discover Traditional Recipes from South America- 500 g flour
- 1 egg
- 90 g butter (or lard)
- 3 g salt
- 190 g hot water
- 50 g white wine
- 500 g beef (posta negra or asiento picana)
- 3 onions
- 1 tsp red chili powder
- 1/2 tsp ground black pepper
- 1/4 tsp ground dried oregano
- 1 pinch ground cumin
- 1 tsp garlic powder
- 1 tbsp flour
- 3 hard-boiled eggs
- 10 olives
- sultanas (optional)
- egg (for glazing)
- salt (to taste)
- To prepare the dough for the Chilean meat pie, start by mixing the flour with the salt and baking powder. You can do this on a flat kneading surface or in the bowl of a mixer to speed up the process.
- Make a hole in the middle of these dry ingredients and place the softened butter. Then add the water and the white wine. Start mixing gently with your hands until you get a more homogeneous dough or use the hook accessory on the mixer.
- Roll it, cover it and let it rest for 30 minutes. Then, divide the dough into 90-100 gram pieces and roll them. Cover the dough with plastic wrap or a damp cloth.
- Stretch one by one the balls of dough into discs (they will be approximately 20-25 centimeters in diameter).
- Next, prepare the stuffing. Start by chopping the onion into small cubes and sauté them in a good splash of oil in a large pot over medium heat for 20 minutes. Stir sporadically and add a splash of water if you see that it is going to burn.
- After the cooking time has elapsed, the onion should look like a jam, then add the spices and herbs which are paprika or smoked paprika, cumin, ground pepper, dried oregano and a teaspoon of salt.
- Add the mincedmeat, cover so that the meat releases its juices and let it cook over medium heat.
- Rectify seasoning, add a tablespoon of flour to thicken the sauce and pour into a large bowl. Refrigerate until it looks thick.If you want a more intense flavor, you can make the pine mixture and refrigerate it for a day before you make the empanadas.
Pour a couple of spoonfuls of meat stew over each disk of dough and add an olive, a piece of hard-boiled egg and raisins.
Brush the edge of the disk with beaten egg and proceed to fold the dough to close it (the egg will prevent the empanada from opening during cooking).
Brush the edges again with the egg and fold the two ends towards the center, then fold the top edge towards the center and glaze the pie.
Finally, preheat the oven to 200 ºC and add the empanadas to bake for about 20-30 minutes or until golden brown. Serve them and accompany them with a glass of red wine. Let's eat! Tell us in the comments your opinion and share with us a picture of the final result.
Your traditional Chilean Empanadas ready. ¡Buen provecho!
How to prepare Chilean pebre sauce
You can accompany the empanadas with a pebre sauce. To prepare it, follow these steps:
- Chop half an onion and 2 tomatoes in small squares, also chop the cilantro finely.
- Mix these three ingredients in a bowl and season with lemon juice or vinegar, oil, red chili sauce and salt to taste. This sauce will add freshness to the Chilean pine empanadas.
Hi there, I'm Daurora!
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