page_title: Empanada
section_title: Chile
hierarchical_section_title: Empanada / By country and region / Chile
caption_attribution_description: Español: Empanadas Chilenas rellenas con pino, el cual consiste en Carne de vaca, cebolla, condimentos típicos locales. Huevo duro, aceituna y pasas. Acompañadas de un típico pebre chileno, hecho con ají cebolla, tomate, cilantro. y condimentos.
context_page_description: An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Southern European, Latin American, Indonesian, and Indian cultures. The name comes from the Spanish verb empanar, and translates as "enbreaded", that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying.
context_section_description: In Chile, empanadas are a staple part of the national cuisine. Commonly consumed in large quantities during the country's national day celebrations, many Chileans consider this to be their most representative dish. The most common type of Chilean empanada is what is referred to as the empanada de pino, it is a baked empanada filled with diced or ground beef sautéed with onions and spices, half of a hard boiled egg, an olive and raisins. In the coastal regions of the country, seafood empanadas are also very popular.
caption: Chilean empanadas served with pebre.
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