Ingredients

• 1 kg beef, finely diced or coarsely ground
• 1 kg yellow onions, finely diced
• 3 tbsp lard or beef fat, for the pino
• 1 tbsp ají de color
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp ground black pepper
• 250 ml beef broth
• 1 tbsp plain flour, to thicken the pino
• 4 eggs, for hard-boiling
• 12 black Azapa olives
• 60 g raisins
• 1 kg plain flour, for the dough
• 200 g lard, for the dough
• 450 ml warm water
• 2 tsp salt, for the dough
• 1 egg yolk, for glazing
• 2 tbsp milk, for glazing
• to taste salt, for the pino

Method

1. 01
   Soften the onions Melt three tablespoons of lard in a large heavy pot over medium heat, add all the diced onion with a pinch of salt, and cook gently, stirring often, until soft and translucent but not browned.
2. 02
   Cook the beef Add the beef to the onions, raise the heat to medium high, and cook, breaking it up with a spoon, until it loses its raw colour.
3. 03
   Season and simmer Stir in the ají de color, cumin, oregano, black pepper and the beef broth, season with salt, then lower the heat and simmer uncovered, stirring now and then, until the mixture is juicy but not soupy.
4. 04
   Thicken the pino Sprinkle one tablespoon of flour over the pino, stir it in well, and cook for two more minutes so the juices bind, then taste and adjust the salt.
5. 05
   Chill the pino Spread the pino in a shallow dish, let it cool, then cover and refrigerate for at least four hours, or overnight.
6. 06
   Boil the eggs Put the four eggs in a pan of cold water, bring to a boil, and cook for ten minutes, then cool them in cold water, peel, and cut each one into three slices or wedges.
7. 07
   Plump the raisins Cover the raisins with hot water and leave them to soak, then drain them well.
8. 08
   Make the dough Dissolve two teaspoons of salt in the warm water, put the flour in a large bowl, pour in the warm melted lard and rub it into the flour with your fingers, then add the salted water little by little and knead for about five minutes into a smooth, soft dough.
9. 09
   Rest the dough Cover the dough with a cloth and let it rest at room temperature for thirty minutes.
10. 10
    Heat the oven Heat the oven to two hundred degrees Celsius and line two baking trays with baking paper.
11. 11
    Roll the rounds Divide the dough into twelve equal balls and roll each one into a circle about twenty centimetres across and about three millimetres thick.
12. 12
    Fill the rounds Place about three heaped tablespoons of cold pino in the centre of each circle, then top it with a piece of egg, one olive and three or four raisins.
13. 13
    Fold and seal Brush the edge of the dough with water, fold the far side over the filling to meet the near edge and press it shut, then fold the two rounded ends inward and fold the sealed edge over once more to make the classic rectangular Chilean shape.
14. 14
    Glaze the empanadas Beat the egg yolk with the milk, brush it over the tops of the empanadas, and prick each one once or twice with a fork so steam can escape.
15. 15
    Bake until golden Bake the empanadas in the hot oven until the pastry is deep golden brown.
16. 16
    Rest and serve Let the empanadas rest for five minutes before eating, and warn everyone that the olives still have their pits.