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How to make Empanadas de Piña

Two empanadas on a plate
Photo by Shari Pennington

This dish is traditional to Chile and pairs well with the Carmenere from James Charles Winery. It appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on Un-Wine’d, please click here.

What You’ll Need:

  • 1 T. olive oil
  • 2 ½ to 3 c. chopped white onions (about 2 medium to large)
  • 1 lb. ground beef
  • 1 T. smoked paprika
  • 1 ½ t. cumin
  • 1 t. salt
  • 2 t. chili powder
  • 1 t. black pepper
  • 1 T. flour
  • 3 T. raisins
  • 2 T. beef stock
  • 2 T. dry red wine

  • 1 c. hot milk (I like buttermilk for this recipe but whole milk also works great)
  • 2 t. salt
  • ½ c. shortening, cut into small pieces
  • 2 egg yolks
  • 4 ½ c. flour plus extra for the board
  • ¼ c. sliced black olives
  • 4 beaten eggs
  • ¼ c. extra milk, cold


Step 1: Heat the oil in a frypan over medium-high heat.

Step 2: Sauté the onions until soft then add the ground beef. Cook until all the meat is cooked through then add the spices.

Step 3: Continue cooking and stirring for about 3 minutes to allow the spices to reach a toasty flavor then add the flour. Stir through to allow the flour to cook.

Step 4: Stir in the raisins, stock, and wine. Cook for about 2 minutes to allow the raisins to begin to plump. Remove from heat and cool.

Step 5: In a bowl, mix together the hot milk, salt, and shortening. Be sure the shortening melts then add the egg yolks and 2 cups of flour. Stir well.

Step 6: Add two more cups of flour and pour out onto a floured surface to knead in the remaining dough.

Step 7: Quickly incorporate in the additional ½ cup then add a tablespoon at a time kneading with every addition until the dough is soft and forms a ball. Divide the dough into 16 portions.

Step 8: Roll each dough ball into a 5” round. Fill with about ¼ cup filling then a few slice slices and about 1 T. beaten egg.

Step 9: Roll the dough over on one side to form a half circle and crimp the edges all the way around to seal.

Step 10: Place on a cookie sheet lined with parchment or sprayed with a non-stick spray.

Step 11: When all the empanadas are assembled, pour any remaining beaten egg into the ¼ cup cold milk and brush the empanadas with the mixture.

Step 12: Bake 30 to 35 minutes.

This recipe serves 8 people, two empanadas per serving.