Our artisanal empanadas are handcrafted with top quality, locally sourced ingredients for your gourmet tastes. A Chile Lindo empanada is meal-sized, the cocktail empanada is half the size. Chile Lindo adheres to sustainable farming principles. We offer five choices of empanadas, in two different sizes.

To order 12+ empanadas or cocktail empanadas

Gol Al Merken Empanada – Niman Ranch Beef

Chile Lindo’s new empanada is a tribute to Copa America Centenary and introduces Chile’s authentic spice: Merken.

Ingredients: Niman Ranch beef, merken, onions, cumin, paprika, rock-salt, pepper, black olive, & a slice of hard boiled egg.

Chilean Classic Empanada de Pino – Niman Ranch Beef

Chile Lindo is most famously celebrated for its baked Classic Empanada de Pino.

Ingredients: Niman Ranch beef, onions, cumin, paprika, rock-salt, pepper, raisins, black olive, & a slice of hard boiled egg.

Empanada de Pollo – Pitman Farms Free Range Chicken

Ingredients: Roasted Mary’s free-range chicken, onions, cumin, rock-salt, pepper, raisins, green olives, & a slice of hard boiled egg.

Empanada de Jamón y Queso – Ham & Cheese

Ingredients: Ham, Mozzarella & Cheddar Cheese with a Jalapeño kick.

Empanada Chilanga – Cheese & Jalapeño

Ingredients: Mozzarella & Cheddar Cheese with a Jalapeño kick.

Empanada Vegan – Yves Meatless Ground

The Vegan Empanada recipe was created to taste like the Chilean classic—without animal products—using the meat-like consistency product Yves Meatless Ground. Vegans and vegetarians can experience the traditional Chilean empanada at Chile Lindo.

Ingredients: Yves Meatless Ground, onions, cumin, paprika, rock-salt, pepper, raisins & a black olive.

Pebre

A Chilean, mildly piquant condiment. Enjoy Chile Lindo’s empanada with pebre.

Preparation

The preparation of a classic Chilean Empanada de Pino is a labor intensive process that involves three separate steps:

1. Cooking the stuffing (colloquially known as Pino): finely chopped onions are sautéed with cumin and paprika. Separately, Niman Ranch is seared with rock-salt & black pepper. The sautéed onions and seared beef are combined.
2. Preparing homemade dough: the dough is kneaded by hand and then passed through the dough stretching machine numerous times until it reaches a precise thickness. Subsequently the dough is cut into 10-inch discs, stacked between layers of parchment paper, and refrigerated overnight.
3. Assembling and folding each empanada: the 10-inch dough discs are hand-filled with portions of the stuffing (pino). A couple of raisins are sprinkled, plus a black olive and a slice of hard boiled egg (cage free) are added. Varying traditional folds identify each empanada. A brush of egg wash gives the finishing touch and they’re ready to bake.

History

Colonial Spaniards brought the empanada to Chile in the 16th-century; however, it is common knowledge that the true origin derived from the Arab world, dating back to the 8th-century, possibly emerging from the fatay–an Arab dish introduced to Spain during the Moors’ 700 year long invasion of the Iberian Peninsula. Considering the mix of ingredients–cumin, raisins, olives, paprika–this is most likely true. The term empanada originates from the Spanish verb empanar, meaning to wrap in bread (pan means bread in Spanish).