For this traditional Chilean snack we offer a consolidation of recipes from Rodríguez and Margarita Rojas, house chef for Viu Manent, a winery in Chile's Colchagua Valley.
Pino, a filling made from spiced ground beef, onions, hard-boiled eggs, black olives and raisins, gets its name from the Mapuche word "pinu." Other traditional Chilean dishes, particularly pastel del choclo (corn pie), also employ the pino filling. For empanadas, which in Chile are frequently made in a mud horno but can just as easily be baked in a modern indoor oven, the pino must be made in advance and chilled so that it won't run when placed inside the empanadas prior to baking.
The pebre, meanwhile, is a simple Chilean salsa fresca.
Wine recommendations: With the mild sweetness of the raisins and the kick from the pebre, these empanadas, despite having a meaty base, call for something fresh and acidic. Consider Viu Manent's Secreto Sauvignon Blanc or Montes's brand-new Syrah rosé, called Cherub.