Empanadas de Pino are iconic Chilean pastries filled with a savory mixture of ground beef, onions, hard-boiled eggs, and black olives. These golden-brown baked treats are considered one of Chile's most beloved national dishes.

The history of Chilean empanadas can be traced back to the Spanish colonization, but the unique "pino" filling was developed in Chile, incorporating local ingredients and flavors. The name "pino" comes from the Mapuche word "pinu" meaning "pieces of meat."

To make authentic Empanadas de Pino, the filling starts with ground beef sautéed with diced onions, cumin, and paprika until perfectly seasoned. Each empanada is then carefully assembled by placing the meat mixture, a slice of hard-boiled egg, and a black olive inside circles of pastry dough before being sealed with a decorative braided edge called "repulgue."

While the traditional recipe is beloved, modern variations might include adding raisins for sweetness, incorporating spicier peppers, or using different meats like chicken or pork. Some coastal regions even make seafood versions with shrimp or fish.

In Chile, these empanadas are especially popular during national holidays and family gatherings. They're typically enjoyed as a hearty lunch or dinner item, often served with pebre (Chilean salsa) and paired with Chilean red wine or a cold beer.

While delicious, Empanadas de Pino are quite filling and rich in calories due to the pastry and meat filling. Those watching their fat intake might want to limit their portion size or opt for baked rather than fried versions. The good news is that they provide a good source of protein and can be made healthier by using lean ground beef and adding more vegetables to the filling.