Receta de empanadas de pino

Empanadas de Pino – Receta chilena paso a paso

Las empanadas son famosas en España así como en otros países latinoamericanos. Si bien hay distintas versiones y variados rellenos, la empanada chilena de pino se caracteriza por llevar carne de vacuno picada o molida, cebolla, pasas, aceitunas, huevo duro y generalmente se sazona con los condimentos clásicos de la cocina criolla: comino, orégano y ají color.

Su masa es suave pero firme y su formato puede ser pequeño para cóctel o grande como plato principal.

La mejor receta de empanadas de pino

3 de 56 votos
Categoría: platos principalesCocina: chilenaDificultad: Difícil


Tiempo de preparación





Unas clásicas empanadas chilenas, únicas y tradicionales con las que sorprenderás a tus invitados. ¡Aprende esta exquisita receta paso a paso!


  • Para el pino (carne)
  • 3 cucharadas de mantequilla

  • 2 cucharadas de aceite

  • 2 cebollas grandes, picadas finas

  • 1 cucharada de ají color o pimentón dulce

  • 1 cucharadita de comino molido

  • 1 cucharada de orégano seco

  • Sal y pimienta

  • 800 gramos de carne magra de vacuno picada o molida

  • 1 cucharada de harina

  • ¾ taza de caldo de vacuno

  • Para la masa
  • 1 kilo de harina

  • 6 cucharadas de grasa o manteca vegetal

  • 2 cucharada de sal disuelta en 2 tazas de agua tibia

  • Para el relleno
  • 3 tazas de pino de carne

  • 12 aceitunas negras deshuesadas

  • 24 pasas

  • 3 huevos duros, en cascos

  • 1 yema de huevo mezclada con 1 cucharada
    de leche, para pincelar


  • Preparación del pino
  • En un sartén calentar 1 cucharada de mantequilla con 1 cucharada de aceite a fuego medio y freír la cebolla hasta que esté transparente.
  • Agregar el ají color, comino, orégano, sal y pimienta; mezclar bien, retirar del fuego y reservar.
  • En otro sartén calentar el resto de mantequilla y aceite y saltear la carne sin dejar que se dore. Añadir la cebolla reservada y revolver.
  • Disolver la harina en el caldo y verter a la mezcla de carne. Cocinar el pino a fuego bajo, revolviendo hasta que espese ligeramente; debe resultar jugoso.
  • Retirar del fuego, corregir la sazón y refrigerar durante la noche.
  • Preparación de la masa
  • Sobre una superficie lisa cernir la harina y hacer una corona al centro; agregar la grasa o manteca y un poco de salmuera.
  • Con una cuchara de madera mezclar rápidamente todos los ingredientes, añadiendo el resto de salmuera si fuera necesario. Formar una masa y trabajarla vigorosamente durante 5 minutos, hasta que esté suave y flexible.
  • Envolver la masa en un paño de cocina para mantener tibia y dejar reposar durante 15 minutos.
  • Precalentar el horno a temperatura alta (205°C).
  • Preparación de las empanadas
  • Dividir la masa en 12 trozos iguales. Trabajando con un trozo a la vez, estirar la masa formando un círculo de 20 cm y un grosor de ½ cm.
  • Al centro de cada círculo colocar ¼ taza de pino, dejando un margen de borde. Sobre el pino de cada empanada distribuir cascos de huevo, pasas y aceitunas.
  • Pincelar los bordes del círculo con agua y doblar la masa sobre el relleno formando un medio círculo; luego, doblar cada borde sobre sí mismo formando una empanada rectangular.
  • Sellar las cuatro esquinas de la empanada presionando la masa con el pulgar.
  • Pincelar la superficie de cada empanada con la mezcla de yema, pinchar 2-3 agujeros al centro y colocarlas sobre una lata de horno.
  • Hornear 20 – 25 minutos o hasta que las empanadas estén ligeramente doradas y el pino muy caliente. Servir de inmediato.


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