Empanadas de Pino

In Chile, the most traditional empanada filling is called "pino," which is a seasoned mixture of ground beef, onions, raisins and black olives and are topped with hard-boiled eggs. Empanada dough is quick and easy to make and can be prepared ahead and stored in the refrigerator. Pino tastes best if it's made the day before and allowed to rest overnight before filling the empanadas. The more you can do ahead of time, the easier it is!