Chilean pino and blueberry empanadas

Home / Products / Recipes /  Main dish  / Chilean pino and blueberry empanadas


  • 10.5 oz whole wheat flour
  • 1 lb beef (soft cut to dice)
  • Oil
  • 2 onions
  • 4 eggs
  • Black olives
  • 7 oz Hortifrut blueberries


Prepare a dough with whole wheat flour, a pinch of salt, oil, and boiled water. Knead until obtaining a resistant dough. In case it is dry, add more water. Allow to rest for 20 minutes, then roll out and stretch the dough.

In a pan, sauté the onion with dressing to taste and some sugar, then remove. In parallel, sauté the meat, then add the sautéed onion with no juice to prevent giving it an excessively strong flavor. Finish the pino (beef) once the meat is cooked and set aside.

Place the pino on the stretched dough, add an olive and half a boiled egg. Then add 5 Hortifrut blueberries, close the dough, and cut it in the shape of an empanada. Brush with egg glaze and bake until brown.

Serve with fresh blueberries as a side dish and enjoy!