Hi, I’m Laura. Today, we’re going to make empanadas de pino chilenas 🇨🇱 recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Empanadas de Pino Chilenas 🇨🇱 Recipe
Empanadas de Pino Chilenas 🇨🇱 is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Empanadas de Pino Chilenas 🇨🇱 is something which I’ve loved my whole life.
To bewith this particular recipe, we must first prepare a few components. You can cook empanadas de pino chilenas 🇨🇱 using 21 ingredients and 20 steps. Here is how you can achieve that.
The ingredients needed to make Empanadas de Pino Chilenas 🇨🇱:
- Prepare Pino
- Prepare 1 kg minced beef
- Take 4 large onions chopped
- Get 3 garlic cloves crushed
- Prepare 2 TBSP cumin
- Get 2 TBSP paprika
- Get 2 g black pepper (1/2 TSP)
- Get 12 g salt
- Make ready 70 g raising
- Get 2 TBSP flour
- Prepare Pastry
- Make ready 1 kg white flour
- Get 200 g melted butter
- Take 20 g salt
- Prepare 400 ml lukewarm water
- Prepare 1 TSP baking powder
- Get Flour for dusting
- Prepare Filling
- Prepare Pino
- Make ready 3 hard boiled eggs, each cut into 4 slices + 1
- Make ready 13 olives
Instructions to make Empanadas de Pino Chilenas 🇨🇱:
- Pino: preferably, make it the evening before. (the house will smell lovely at bedtime) In a large pan add sunflower oil to fry the onions and garlic, until they are soft.
- Add the minced beef, salt and pepper, mix well until combined.
- Add the cumin and paprika, stir well then add the raisins. If you are making the pino on the day, leave the raisins soaking in warn water for 30 minutes before adding it to make them soft. (Discard the water)
- Put the lid on, and let it cook for 10 minutes, medium to low heat. Adjust the salt to your taste.
- Once ready, let it cool completely before start filling out the empanadas.
- Pastry: In a large bowl, put the flour and salt, combine well.
- In a little soucepan, melt the butter
- Make a small whole in the middle of the flour, while still warm, add the butter and start mixing it.
- Once all butter is in, add the lukewarm water to the mixture and start kneading the dough like bread.
- Knead until it’s not sticky then leave it in the fridge for 15 minutes. Use flour for dusting.
- Once it’s out of the fridge, roll it with your hands making the shape of a snake, around 5 cm thick
- Slice the snake into pieces of around 2 cm.
- Stretch it round until it’s 5 mm thick. You can use a 25 cm plate on top to cut perfect circles. Use flour for dusting.
- To make the empanadas, mix two TBSP of flour into the pino to make the juice thicker when baked, so it doesn’t run too much.
- Place 2 TBSP of pino in the bottom part of the pastry, one olive on one side and one slice of boiled eggs on the other side.
- Deep your finger in a bowl with water and pass it around the edges, to work as glue. Fold one side over to the edge, pressing it down to stick it together. Repeat the glueing again, then fold the sides first then the front, folding over the filling a bit.
- In a baking tray, sprinkle flour all over. Place the empanadas, allowing some space in between.
- Once all the empanadas are in the tray, beat a egg yolk and brush it over the empanadas.
- Heat the oven at 200 degrees Celsius and bake it for 20 minutes or until they are golden brown.
- Serve with Chancho en piedra (my recipe) And a glass of Chilean red . Salud!
So that is going to wrap it up with this special dish empanadas de pino chilenas 🇨🇱 recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
