There's no single type of empanada in Chile: while the pino version is the best known outside the country, every area has its own take worth trying while traveling, from seafood empanadas in the south to the olive empanadas typical of the Valparaíso region.
Empanada de pino: the most traditional
The empanada de pino is the country's most recognized, filled with a mix of ground beef, onion, hard-boiled egg, olives and raisins. The word "pino" comes from a Mapuche term for this minced mix of beef, egg, raisins, onion and colored chili -an origin very few travelers know when they order it for the first time.
Empanada napolitana: the pizza-style baked version
The empanada napolitana uses dough similar to the pino version, but with a filling inspired by Neapolitan pizza: cheese, ham, tomato or tomato sauce, mushroom, bell pepper, oregano and black olives. It's baked just like the pino, unlike other varieties that are fried.
| Type of empanada | Main filling | Cooking method |
|---|---|---|
| Pino | Ground beef, onion, hard-boiled egg, olives, raisins | Baked |
| Napolitana | Cheese, ham, tomato, mushroom, bell pepper, olives | Baked |
| Cheese | Grated cheese, olive oil, salt | Baked or fried |
| Seafood | Piure, mussels, razor clams, onion and merkén or colored chili | Fried |
| Olive (Valparaíso) | Black olives, onion, hard-boiled egg, cilantro | Baked |
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See advertising formatsSeafood empanadas: the southern version
Seafood empanadas are almost always fried and packed with a mix that varies depending on what's available in the area -the most popular combination includes piure, mussels and razor clams, seasoned with onion and colored chili or merkén. They're especially common in coastal areas and southern Chile.
Olive empanadas: Valparaíso's specialty
Olive empanadas are a very traditional recipe from the Valparaíso region, with black olives, onion, hard-boiled egg and cilantro as the main ingredients -a variety less known outside the region, but worth seeking out while touring the port city.
If your plan includes a day in the area, check out our one-day guide to Valparaíso to pair the search for olive empanadas with the rest of the port's attractions.
Vegetarian empanadas
Vegetarian empanadas are usually filled with chard or spinach, plus cream or mushrooms, and they're increasingly common in bakeries and specialty spots in Chile's main cities.
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See advertising formatsFAQ
What's the difference between a fried and a baked empanada?
It mainly depends on the filling and regional tradition: pino, napolitana and cheese empanadas are usually baked, while seafood ones are almost always fried.
What does the word "pino" mean in a Chilean empanada?
It comes from a Mapuche term for the minced mix of beef, egg, raisins, onion and colored chili used as filling for this type of empanada, the country's most traditional and recognized.
Where can I find the best seafood empanadas in Chile?
They're usually found in coastal areas and southern Chile, where access to fresh seafood like piure, mussels and razor clams is more direct than in the rest of the country.
