Pino, the Chilean beef and onion filling for empanadas and pastel de choclo

Minced beef from a lean cut with a little fat: in Chile posta or asiento are the usual ones, and any stewing cut minced at the butcher's works too. A coarse grind is better than a fine one, so the pino keeps some texture. Do not use very fatty beef: the pino releases that fat inside the empanada and wets the pastry. For a more traditional version, part of the beef can be hand-chopped into half-centimetre pieces.

Because hot or warm pino releases steam and juice inside the empanada: the pastry gets damp, tears when folded and the repulgue does not seal. Cold and rested, the pino is firm, portions into one heaped tablespoon without spreading and the pastry stays dry until it reaches the oven. That is why it is made the day before: it is the step that makes the biggest difference between an empanada that bursts open and one that does not.

As much onion as meat by weight, or a little more: here 3 large onions (about 600 g) go with 600 g of beef. Cooked for 15 minutes over medium heat, the onion turns sweet and translucent and is what makes the pino juicy; a pino with little onion is dry and grainy. Dice it finely and evenly so it cooks at the same rate.

Not inside the pino: the quartered hard-boiled egg, the olive and the raisins are placed on top of the spoonful of pino as each empanada is assembled, so that each one gets its share and the egg does not break up in the pan. The same applies to pastel de choclo: they go between the pino layer and the corn topping. Some families do mix the raisins into the pino so they plump up in its juices; it is a matter of taste.

The base is the same: minced beef, onion, sweet paprika, cumin and oregano. For pastel de choclo, browned and shredded chicken pieces are added as well, and the pino is a little juicier because the corn topping covers it and it bakes for 25-30 minutes. In empanadas the pino is beef only and drier, so the pastry does not get damp. This recipe makes both: for the pie, brown 2 chicken pieces at the start, shred them and add them at the end.

Yes, and it is the most practical way to get ahead on the empanadas for September 18th. Fully cooled, it freezes in bags or flat containers for up to 3 months; thaw it in the fridge overnight and use it cold straight away. In the fridge, well covered, it keeps for 3 days. Do not freeze it with the hard-boiled egg, which changes texture.

One heaped tablespoon, about 70-75 g, per 16-18 cm disc, plus a quarter of hard-boiled egg, one olive and 4-5 raisins. Leave a 2 cm border free to seal and pleat the repulgue. The 900 g from this recipe make 12 baked empanadas; for smaller, cocktail-size ones, halve the spoonful.

Brown 600 g of minced beef in 3 tablespoons of oil for 6-8 minutes. Add 3 large diced onions, 2 tablespoons of sweet paprika, 1 teaspoon of cumin and 1 of oregano, and cook over medium heat for 15 minutes until the onion is soft and translucent. Season with salt and pepper, adjust the moisture and cool; refrigerate for at least 2 hours before filling empanadas, or 20 minutes if it is going into pastel de choclo.