«

»

Empanadas de Pino – Chilean Empanadas

In Chile, the most traditional empanada filling is called “pino”. Pino is a seasoned mixture of beef mince, onions, raisins, black olives, and hard boiled eggs. The empanada dough is quick and easy to make, and can be made ahead and stored in the refrigerator. The pino tastes best if made the day before and allowed to rest overnight before filling the empanadas.

Empanadas de Pino - Chilean Empanadas
In Chile, the most traditional empanada filling is called "pino". Pino is a seasoned mixture of beef mince, onions, raisins, black olives, and hard boiled eggs. The empananda dough is quick and easy to make, and can be made ahead and stored in the refrigerator. The pino tastes best if made the day before and allowed to rest overnight before filling the empanandas.
Author:
Cuisine: Chilean
Recipe type: Empanada
Ingredients
  • empanada dough (see recipe)
  • 3 large onions, chopped
  • 450 g beef mince
  • 2 teaspoons cumin
  • 1 teaspoon chilli powder
  • ¾ tablespoon paprika
  • 1 beef stock cube, dissolved in ¼ cup hot water
  • 1½ tablespoons flour
  • ½ cup raisins
  • ½ cup chopped olives
  • 2 hard boiled eggs, sliced
  • 1 egg yolk
  • 1½ tablespoons milk
Instructions
  1. Prepare empanada dough and chill.
  2. Cook the onions and garlic in the vegetable oil and butter until softened. Add the ground beef, cumin, chilli powder, paprika, beef stock, and salt and pepper to taste.
  3. Cook the beef, stirring and crumbling the meat, until browned. Add the flour and continue to cook for 5 or 10 minutes more.
  4. Remove the meat mixture and let cool. The beef mixture will keep up to 2 days in the refrigerator.
Shape the empanadas
  1. Separate the dough into golf ball size pieces, and roll into smooth balls. Let rest for 5 minutes. On a floured surface, roll each ball of dough into a 15 cm diameter circle, about ½ cm thick. Add 1 tablespoon of the beef filling, a few raisins and some chopped olives, and a slice of hard boiled egg to the middle of the circle.
  2. Brush the edges with water and fold the pastry in half over the filling, to make a semi-circle.
  3. Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.
  4. Mix the egg yolk with 2 tablespoons milk, and brush the empanadas with the mixture.
  5. Bake at 175°C for 25-30 minutes, or until golden brown.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.