Fusion Recipe: Belgian Trappist Ale Empanada

 

Chilean Empanada de Pino combines a savoury filling (pino) made from slow-cooked spiced beef, caramelised onions, cumin, black olives, raisins, and hard-boiled egg. Swapping the traditional warm water or milk in the pastry with a dark Belgian Trappist Ale (such as a Dubbel or Rochefort 8) infuses the crust with deep notes of toasted malt, caramel, and subtle fruitiness that complement the savoury-sweet filling.

Ingredients

Yields: 8 large empanadas

For the Trappist Ale Dough

• 4 cups (500g) all-purpose flour
  
• 1 tsp salt
  
• 1/2 cup (115g) melted lard or unsalted butter (warm)
  
• 3/4 cup (180ml) dark Belgian Trappist Ale (room temperature or slightly warm)
  
• 1 egg yolk (for dough richness)
  
• 1 egg + 1 tbsp water (whisked together for egg wash)
  

For the Pino Filling

• 1 lb (450g) ground beef or finely diced chuck steak
  
• 3 large yellow onions, finely chopped
  
• 2 tbsp lard or vegetable oil
  
• 1 tbsp ground cumin
  
• 1 tbsp sweet paprika
  
• 1 tsp dried oregano
  
• Salt and black pepper to taste
  
• 1/2 cup beef broth
  
• 8 pitted black olives
  
• 1/4 cup raisins
  
• 2 hard-boiled eggs, quartered
  

1.Cook the Pino Filling:Best made 1 day in advance.

Heat oil or lard in a large skillet over medium heat. Add chopped onions and cook low and slow for 15–20 minutes until translucent and soft. Add ground beef, cumin, paprika, oregano, salt, and pepper. Brown the meat thoroughly, then pour in the beef broth and simmer until liquid reduces. Chill the mixture in the refrigerator overnight so the fat solidifies and flavours meld.

2.Prepare the Trappist Ale Dough:

Sift flour and salt into a large bowl. Make a well in the centre and add melted warm lard, egg yolk, and the Belgian Trappist Ale. Mix with a fork until a shaggy dough forms, then knead on a lightly floured surface for 5 minutes until smooth and elastic. Wrap in plastic film and let rest at room temperature for 30 minutes.

3.Roll and Circle the Dough:

Divide dough into 8 equal portions (roughly 90g each). Roll each piece into a flat circle about 7–8 inches (18–20 cm) in diameter and 1/8-inch thick.

4.Assemble the Empanadas:

Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper. Place 1/3 cup of chilled beef filling in the centre of each disc. Top each with 1 black olive, a few raisins, and a quarter slice of hard-boiled egg. Moist the dough edges with water, fold over to form a half-moon, press edges firmly, and fold the side edges inward to create the classic rectangular Chilean fold.

5.Bake to Golden Perfection:

Arrange empanadas on baking sheets and prick the top of each once with a toothpick to let steam escape. Brush generously with the egg wash. Bake for 20–25 minutes until deep golden brown and crisp. Allow to cool for 10 minutes before serving.

Pro Tips

• Cold filling is essential: Assembling empanadas with warm filling melts dough fat prematurely, causing soggy, torn dough.
  
• Ale selection: Choose a malt-forward Belgian Dubbel (e.g., Chimay Red, Westmalle Dubbel, or Rochefort 8). Avoid heavily dry-hopped IPAs, which turn bitter when baked.
  
• Pairing: Serve warm alongside a cold glass of the same Belgian Trappist Ale used in the dough to mirror the caramel and yeast notes in the crust.