Empanadas
Our products 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.
We offer six choices of empanadas, in two different sizes.
Empanada de Pino
Certified Angus Beef
Chile Lindo is most famously celebrated for its baked Classic Empanada de Pino.
Ingredients: Certified Angus 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 Gooool al Merkén!
Certified Angus Beef
Empanada Vegan
Plant Based Ground
The Vegan Empanada recipe was created to taste like the Chilean classic—without animal products—using the meat-like consistency product of plant based ground beef. Vegans and vegetarians can experience the traditional Chilean empanada at Chile Lindo.
Ingredients: Plant based ground, onions, cumin, paprika, rock-salt, pepper, raisins & a black olive.
Empanada Chilanga
Cheese & Jalapeño
Ingredients: Roasted Mary’s free-range chicken, onions, cumin, rock-salt, pepper, raisins, green olives, & a slice of hard boiled egg.
Pebre is 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:
- 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.
- 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.
- 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).