Chilean empanadas also use a wheat flour based dough, but the meat filling is slightly different and often contains more onion. Chileans consider the Argentine filling to be seco, or dry, but since beef is more costly in Chile than in Argentina, Chileans have become more accustomed to the higher onion ratio, including the pequenes which replace all beef with onion. The two varieties of Chilean empanadas are baked (de horno) and fried. The baked empanadas are much larger than the fried variety. The three savory Chilean empanada fillings are pino, cheese, and seafood. Pino (similar to Mexican picadillo) consists of chopped (or sometimes minced) beef, onion, chopped boiled egg, an olive and raisins. Fried empanadas containing prawns and cheese are a favourite dish of coastal areas, such as Viña del Mar. Seafood empanadas are essentially the same as the pino kind, but with seafood instead of beef. There are also sweet empanadas, made of a different dough, and filled with dried pears (empanada de pera). Empanadas are widely consumed all year, but especially during the 18 September national celebrations.

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