---
title: "Chilean Fried Meat Empanadas Recipe: The Authentic “Pino” Secret"
description: "Fried meat empanadas or \"empanadas de pino\" in sanish are a must-have during Chilean Independence Day celebrations, and in the south, they are usually prepared well in advance because they are considerably smaller in size than traditional oven-baked meat pies."
url: https://www.chileanfoodrecipes.com/chilean-fried-meat-pino-empanadas/
date: 2024-03-04
modified: 2026-01-23
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2024/03/Chilean-Fried-Meat-Empanadas.jpg
categories: ["Appetizers"]
tags: ["Appetizers"]
type: post
lang: en
---

# Chilean Fried Meat Empanadas Recipe: The Authentic “Pino” Secret

[Versión en Español](https://comidaschilenas.com/receta-de-empanadas-de-pino-fritas/)

![Golden-brown Chilean fried meat empanadas (empanadas de pino) served on a rustic plate with a side of pebre.](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/03/Chilean-Fried-Meat-Empanadas.jpg)

Fried meat empanadas, or “empanadas de pino” in Spanish, are a must-have during Chilean Independence Day celebrations, and in the south, they are usually prepared well in advance because they are considerably smaller in size than traditional oven-baked meat pies.

## Nutrition Facts

Each serving of Chilean fried meat empanadas contains approximately 520 calories, 45 g of carbohydrates, 32 g of total fats (12 g of saturated fats), 22 g of proteins, 3 g of fiber, 2 g of sugars, and 720 mg of sodium.

## How to Make Fried Meat Empanadas

Although they are becoming increasingly difficult to find in their traditional form, these small fried meat pies are the perfect expression of all the little details involved in making a good pie. When allowed to rest, they are wonderful.

**Preparation:** 45 minutes

**Cooking:** 30 minutes

**Servings:** 6 people

### Ingredients

#### 1. Dough

- 750 g of flour with baking powder
- 400 ml of warm water
- 100 g of lard
- 1 teaspoon of salt

#### 2. Filling

- 500 g of ground beef
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 4 large eggs
- 2 medium onions
- Olives
- Frying oil
- Salt
- Pepper

### Instructions

1. Finely chop the onions, add oil to a medium skillet, and sauté over medium heat until they become translucent.
2. Add the ground beef, paprika, cumin, and salt, gently stir with a wooden spoon, and cook over medium-high heat for about 6 to 8 minutes. Let cool and ideally reserve for about 12 hours.

![The "pino" filling made of sautéed onions, ground beef, and traditional Chilean spices like cumin and paprika.](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/03/Beef-Fill.webp)

1. Boil water in a small pot and keep over high heat, add the 4 eggs, and cook for 10 minutes. Remove from the water, let cool, peel, and divide into eight parts.
2. Sift the flour into a medium bowl, make a well in the center, and add the lard, two cups of warm water, and salt. Mix and knead with hands until a homogeneous consistency is obtained, adding a little more water or flour if necessary.

![Hands carefully placing a slice of hard-boiled egg and an olive onto the circular dough before sealing.](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/03/Filling-Empanadas-300x195.webp)

1. Sprinkle a clean, smooth surface with flour, knead until a flexible texture is obtained that does not stick to either fingers or the table, sprinkle a little more flour, and roll out the dough with a rolling pin until it reaches a thickness of 2 to 3 millimeters.
2. Cut the dough into a circular shape with a mold, knead, roll out, and cut the leftover dough again until completely used. Another option is to roll out the dough into a rectangular shape, distribute the fillings, seal, and cut with a cutting and sealing wheel.

![Empanadas being deep-fried in hot vegetable oil, showing the characteristic bubbles forming on the crust.](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/03/Vegetable-Oil-300x199.webp)

1. In the center of each dough, add a spoonful of beef filling along with a piece of hard-boiled egg and an olive, fold over, and seal with moistened fingers in cold water. Heat enough oil in a deep fryer or deep skillet over medium-high heat to about 150°C (302°F).
2. Place the pies one by one without overlapping, and fry for a couple of minutes on each side or until golden brown. Remove the pies with a slotted spoon and reserve on a plate covered with paper towels. Serve the fried empanadas immediately, still hot, alone or accompanied by pebre and/or a glass of Chilean red wine.

## Additional Tips

- Allowing the pino filling to rest for at least 12 hours improves flavor integration and prevents excess moisture from breaking the dough during frying.
- Frying at around 150°C–160°C (302°F–320°F) ensures even cooking and avoids greasy empanadas or undercooked dough.

## Frequently Asked Questions (FAQ)

### 1. Can fried empanadas be made in advance?

Yes. You can assemble them ahead of time and refrigerate them for up to 24 hours before frying.

### 2. Why are fried empanadas smaller than baked ones?

Smaller sizes cook more evenly in oil and reduce the risk of dough breaking or absorbing excess fat.

### 3. What oil is best for frying empanadas?

Neutral oils with high smoke points, such as vegetable, sunflower, or canola oil, work best.

### 4. Can the dough be made without lard?

Yes, vegetable shortening can be used, but lard provides a more traditional flavor and crisp texture.

### 5. Are fried empanadas traditionally served with sauces?

They are often served plain, but pebre or spicy sauces are common accompaniments, especially during celebrations.

## What Are Empanadas?

“Empanadas” is a Spanish word that refers to a type of pastry or turnover that is filled with various ingredients such as meats, cheeses, vegetables, or fruits. The filling is wrapped in dough, which is then typically baked or fried until golden brown. Empanadas are a popular dish in many Spanish-speaking countries and can vary in size, shape, and filling depending on regional preferences.

## Did You Know?

The term “pino” given to the mixture of meat and onions for the pies comes from the Mapudungun “pirru,” which is the name that the Mapuche people give to this preparation, so it is also often called “pinu.”

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