Chile: 46/52


Empanadas are a popular hand pie from Latin America and Spain. The most popular Chilean version is called “pino” which is a mix of beef, raisins, olives, and hard boiled egg. These morsels came out so moist and flavorful. Bring on the ’empies’!

The Dish

The dough and filling were made separately. The beef for the filling is sauteed with onions, garlic, and a mix of spices, with some added broth to make it extra juicy!

Next comes filling, folding, crimping, and baking these little morsels. After making a fair share of dumpling-esque dishes on Pineapple Sushi, E thinks she is starting to get the hang of it.

It never hurts to have some help in the kitchen. M was very…helpful…


M conducting the orchestra

The Verdict

These savory pockets of goodness are the ultimate comfort food – warm, filling, and packed with flavor.

Empanadas are often paired with sauces, and we found that Peruvian green sauce (which we made with our Peruvian Chicken) pairs incredibly well, giving it a spicy jalapeno kick.

Make sure to make extras, as they can be frozen and reheated easily for breakfast, lunch, dinner and the much needed ‘2am Saturday night’ snack.


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