Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chilean empanadas de pino. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Chilean Empanadas de Pino is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Chilean Empanadas de Pino is something which I have loved my entire life. They’re fine and they look fantastic.
She wrote a cookbook focusing on the cuisine of Brazil. Learn about The Spruce Eats' Editorial Process. Chilean Empanadas de Pino are flavorful beef empanadas filled with unexpected ingredients like raisins, olives, and hard boiled eggs.
To begin with this particular recipe, we have to prepare a few components. You can have chilean empanadas de pino using 16 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Chilean Empanadas de Pino:
- Get Filling (20 large empanadas):
- Take 1 Kg minced beef (alternatively chopped beef)
- Prepare 4 large chopped onion (onion volume should be 50-100% compared to the beef)
- Prepare 4 tablespoons salted butter
- Prepare 2 tablespoons ground cumin
- Take 1 tablespoon salt
- Prepare 2 tablespoons sweet paprika powder
- Take 1/2 tablespoon ground black pepper
- Make ready 2 tablespoons chilli sauce (i.e. tabasco, sriracha or similar)
- Prepare Black olives, no pit (1 or 2 per empanada)
- Get Dough:
- Make ready 1 Kg all purpose flour
- Get 200 gr melted salted butter
- Make ready 1/2 liter warm water mixed with 1/2 tablespoon salt
- Make ready 1 tablespoon sweet papeika powder dissolved in 2 tablespoons olive oil
- Make ready 1 eggwhite
It's a savory treat in every bite of this delicious hand-held meat pie. It's a great dish for any party, and perfect for a Chilean Independence Day party, if you are holding one tonight. Empanadas De Pino are the iconic food of Chile. The word, pino, is derived from the Mapuche indigenous word, pinu, which means: pieces of cooked meat.
Instructions to make Chilean Empanadas de Pino:
- Stirfry beef in 2 tablespoons butter
- Add cumin powder, 1/2 tablespoon salt and chilli sauce, cook until done but still juicy. Remove from heat
- Stirfry onion in 2 tablespoons butter
- Add 1/2 tablespoon salt and 2 tablespoons paprika. Remove from heat when cooked but still a bit hard/crunchy.
- Mix cooked onion and beef, adjust seasoning to taste (should be a bit salty and spicy since the dough will be neutral taste). Refrigerate (any remaining juices will get hard and make it easier to fill the empanadas)
- Mix flour, slowly adding water, butter and paprika/oil. Leave some water for the last (you might not need to use all the water). If the dough is too moist or too dry, adjust with more flour or water. Kead until uniform and not sticky
- Cover the dough with film or cloth to keep warmth
- Divide dough into the desired amount of empanadas (20 or more if you want them smaller)
- Roll the dough for each empanada into a circle, add the filling plus one olive. To make both ends of the dough stick, dip a finger in warm water and “paint” all around the edge of the dough. Close the empanada by rolling and pressing the dough all along the edge. Make holes with a fork to prevent the empanada from bursting in the oven. Brush eggwhite on the empanada.
- Put empanadas on baking sheet on an oven tray and bake at 200 Celsius for 20-25 mins until brown (lower time to 12-15 if you make smaller empanadas).
- Remove from oven, put on tray covered with cloth, let rest for 15 mins before serving.
Empanadas de Pino are classic Chilean empanadas. They are baked with traditional ingredients consisting of meat, onions, spices, raisins, eggs and olives. Ingredients For the Dough (From America's Test Kitchen) A traditional empanada de horno is also called an empanada de pino. These empanadas are filled with a meat mixture consisting primarily of ground beef, onions, raisins, a slice of hard boiled egg, a whole olive, and seasonings. The pastry shell is sealed up and baked in the oven.
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