Photograph of this dish. J B from Champaign, IL, USA · CC BY 2.0.
Chilean · Chile
Empanada de pino
Also called empanada de pino
Empanada de pino, a dish from Chile.
Pai editors’ mark 4 / 5
Plan, list, and collections
Empanada de pino is cooked in Chile as its own dish. The Chilean pino is beef, onion, olive, raisin, and a piece of egg, baked in dough. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
53
Health score
Balanced
Moderate
Richness
Balanced
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 20%
- Carbs 36%
- Fat 44%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Suits · High protein
About 37.3 g of protein in the serving.
Watch · Low sodium
About 702 mg of sodium, above the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
Fat or sugar is high for a day when appetite is low.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- All-purpose flour228 kcal
- Ground beef, 90% lean198 kcal
- Kalamata olive135 kcal
- Egg72 kcal
- Olive oil62 kcal
- Raisins30 kcal
Glycemic load
Estimated glycemic load for this count: 44.9. The bands come from the ingredient table.
Portion
A full serving is about 755 kcal. Half a serving is about 378 kcal, which fits a lighter day more easily.
Allergens. Egg, Gluten, Wheat
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 566 kcal after the change.
Do not add salt at the table.
The seasoning already in the pot is the amount the panel counts. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Replace the meat or fish with the same weight of drained chickpeas.
The seasoning and the method stay. The center of the plate changes. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 755 kcal | 38% |
| Protein | 37.3 g | 75% |
| Carbohydrate | 67.3 g | 24% |
| Fiber | 5.8 g | 21% |
| Total sugars | 10.5 g | 21% |
| Fat | 36 g | 46% |
| Saturated fat | 8.6 g | 43% |
| Cholesterol | 259 mg | 86% |
| Sodium | 702 mg | 31% |
| Potassium | 742 mg | 16% |
| Calcium | 73 mg | 6% |
| Iron | 7.1 mg | 39% |
| Magnesium | 54 mg | 13% |
| Zinc | 6.6 mg | 60% |
| Vitamin A | 97 mcg | 11% |
| Vitamin C | 8.1 mg | 9% |
| Vitamin D | 1.1 mcg | 6% |
| Vitamin E · estimate | 2.9 mg | 19% |
| Vitamin K · estimate | 83 mcg | 69% |
| Thiamin (B1) | 0.6 mg | 50% |
| Riboflavin (B2) | 0.7 mg | 57% |
| Niacin (B3) | 9.6 mg | 60% |
| Vitamin B6 · estimate | 0.8 mg | 45% |
| Folate · estimate | 201 mcg | 50% |
| Vitamin B12 | 2.9 mcg | 122% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- The serving is calorie-dense. It is a full occasion, not a light plate.
- Protein is high enough to make the meal satisfying.
- Saturated fat is moderate to high. Worth noticing if cholesterol is on your mind.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Oven
- Scale
- Mixing bowls
- Parchment
- The pan in the method
- Cooling rack
- Skewer or toothpick
- Oven thermometer
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
All-purpose flour2 cups250 g
Ground beef, 90% lean1 lb450 g
Yellow onion1 onion180 g
Raisins0.25 cup40 g
Kalamata olive1.5 cups300 g
Ground cumin1 tsp2 g
Egg4 eggs200 g
Sweet paprika1 tsp2 g
Olive oil2 tbsp30.77 ml
Cherry tomato0.5 cup80 g
Pomegranate seeds2 tbsp30 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Do not add salt at the table.. The seasoning already in the pot is the amount the panel counts.
- Replace the meat or fish with the same weight of drained chickpeas.. The seasoning and the method stay. The center of the plate changes.
Method
AI-generated photo.
1Set the oven to 350°F / 177°C and leave it for 15 minutes so the rack is actually hot. Weigh all-purpose flour, ground beef, 90% lean, yellow onion, raisins, kalamata olive, ground cumin, egg, sweet paprika, olive oil, cherry tomato, pomegranate seeds. Empanada de pino is cooked in Chile as its own dish. The Chilean pino is beef, onion, olive, raisin, and a piece of egg, baked in dough. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
Heat oven 15 min
AI-generated photo.
2Line the pan with parchment. If this is Empanada de pino, a bare pan is the usual reason the first slice sticks. Butter only the parchment, not a pool of fat.
AI-generated photo.
3Stir the dry ingredients in one bowl and the wet ingredients in another. Combine them until the batter or dough for Empanada de pino is even, with no dry streaks and no long mixing after that.
AI-generated photo.
4Scrape the mixture into the pan and level the top. Empanada de pino bakes evenly only when the center is not a dome of unmixed batter.
- 🇨🇱 ChileSouth Americachile-empanada-c-step-4
Empanada de pino, step 5
Step 5 · Bake about 15 min
5Bake at 350°F / 177°C until this is true: A skewer in the center of Empanada de pino comes out with a few moist crumbs, and the top springs back. Start checking at 15 minutes. Opening the door early drops the heat.
Bake about 15 min
- 🇨🇱 ChileSouth Americachile-empanada-c-step-5
Empanada de pino, step 6
Step 6 · Cool 10 min
6Cool Empanada de pino in the pan for 10 minutes, then move it to a rack. Cutting while it is steaming collapses the crumb. Film Empanada de pino in this shot order and no other: oil or butter just starting to shimmer; a rest under a loose cover; the crumb or interior on a cutting board; the fridge shelf where the plate will chill. Slate words for the editor: kettle, blister, shimmer, ivory, windowlight, linen, zephyr, nutmeg, drizzle, velvety.
Cool 10 min
How you know it is done
A skewer in the center of Empanada de pino comes out with a few moist crumbs, and the top springs back.
If it goes wrong
- Empanada de pino looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center.
- Empanada de pino spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
Storage
Cool Empanada de pino completely. Keep it covered at room temperature for 2 days, or wrap and freeze for a month. Refrigerate custard, cream, and fresh-fruit fillings the same day and eat them within 3 days.
How this dish helps your daily life
- Empanada de pino is cooked by bake in Chile. The steps follow that technique, including the timing above.
- The meat, poultry, or fish is the protein. The panel is this plate, not a generic serving.
Notes
Pregnancy. Cook meat, poultry, and eggs through. Use pasteurized dairy if the recipe includes it. There is no alcohol in the required list.
Allergens in the required list: Egg, Gluten, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.