Caldutas con Pebre

Tasty spiced beef pasties served with a piquant tomato salsa make a delicious meal in Rogerio David's classic Chilean recipe
Caldutas con Pebre
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 40 minutes
  • Prep Time: 30 minutes plus cooling and resting
  • Effort: medium



  • 100 ml olive oil
  • 1 onion, chopped
  • 500 g rump steaks, diced
  • 1 tsp ground cumin
  • 1/2 tsp chilli powder
  • 2 sprig thyme
  • 500 ml white wine
  • black pepper
  • 1 tbsp sultanas
  • 1 tbsp chopped green olives
  • 2 hard-boiled eggs, peeled and chopped

For the dough:

  • 300 g plain flour
  • 60 g butter or lard
  • 2 egg yolks
  • 500 ml water

For the egg wash:

  • 1 egg yolk
  • 2 tbsp cream or milk

For the pebre (Chilean tomato and coriander salsa):

  • 3 tomatoes, chopped
  • 1 onion, chopped
  • 1 clove garlic, crushed or minced
  • 2 tbsp chopped coriander
  • 2 tbsp chopped parsley
  • 2 green chillies, chopped
  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • black pepper


1. Heat the olive oil in a large, heavy-based frying pan. Add the onion and fry gently until softened, around 3 minutes.

2. Add the diced steak and fry for 5 minutes, stirring often.

3. Mix in the cumin, chilli, thyme and white wine. Season with salt and freshly ground pepper.

4. Cook over a very low heat for around 1 hour, stirring often, until the meat is tender and the sauce has thickened.

5. Remove from direct heat and mix in the sultanas, olives and boiled eggs. Set aside to cool completely.

6. While the sauce is cooking, make the pebre. In a large bowl, mix together the tomato, onion, garlic, coriander, chillies, olive oil, vinegar and season with salt and freshly ground pepper. Set aside for 2 hours.

7. Sift the flour into a mixing bowl. Rub in the butter until absorbed and mix in the yolks and water to form a soft dough.

8. Cover the dough and chill in the refrigerator for 30 minutes.

9. Preheat the oven to 190ÂșC/gas 5.

10. Beat the yolk and milk together to make the egg wash.

11. Divide the dough into four even-sized portions and roll out finely into a circle.

12. Place a quarter of the cooled meat mixture in the centre of the circle, Brush the edges with the egg wash and fold over, sealing well, to form a pasty.

13. Repeat the process making four pasties in all. Roll the edges of the pasties then brush the pasties with the egg wash.

14. Place on a baking sheet and bake for 30 minutes until golden.

15. Serve warm from the oven with the pebre.

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