Chilean Beef Empanadas De Pino Recipes

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CHILEAN-STYLE EMPANADAS DE PINO



Chilean-Style Empanadas de Pino image

These traditional Chilean empanadas are filled with a mixture of ground beef, onions, raisins and black olives.

Provided by Marian Blazes

Categories     Snack     Appetizer     Dinner     Lunch

Time 2h5m

Number Of Ingredients 28

For the Empanada Dough:
4 cups flour
1 1/2 teaspoons salt
3 tablespoons sugar
12 tablespoons lard (chilled, or vegetable shortening)
2 tablespoons butter (chilled)
2 egg yolks
1 cup water
For the Beef Filling:
2 tablespoons vegetable oil
2 tablespoons butter
3 large onions (finely chopped)
2 cloves garlic (minced)
1 pound ground beef
2 teaspoons cumin
1 teaspoon chili powder
1 tablespoon paprika
1 beef bouillon cube
1/4 cup water (hot)
Salt to taste
Freshly ground black pepper to taste
2 tablespoons flour
1/2 cup raisins
1/2 cup black olives, chopped
For Assembly:
2 hard-boiled eggs (sliced)
1 egg yolk
2 tablespoons milk

Steps:

  • Gather the dough ingredients.
  • Sift the flour into a bowl and then stir in 1 teaspoon of the salt and all of the sugar.
  • Mix the butter and shortening (or lard) into the flour mixture with a pastry cutter, or with two knives, until fairly well incorporated.
  • Whisk the egg yolks with 1 cup of water.
  • Stir in 1/2 cup of the water-egg mixture, a little bit at a time, until the dough starts to come together smoothly.
  • Keep kneading the dough, adding more of the water-egg mixture as needed. A few tablespoons of extra water may be needed. The dough will become smooth, although somewhat soggy until it has thoroughly chilled.
  • Cover the dough with plastic wrap and refrigerate for about 1 hour. The dough can also be kept in the fridge for up to two days. When ready to use, the dough should be soft and smooth, not elastic. When poking a hole in the dough with a finger, the indentation should remain. Reserve.
  • Gather the filling ingredients.
  • Heat the vegetable oil and butter in a skillet over medium-low heat.
  • Add the chopped onions and cook, stirring frequently, until the onions are softened and fragrant.
  • Add the garlic and cook for 1 minute more.
  • Add the ground beef, cumin, chili powder, paprika, beef bouillon (dissolved in the hot water), and salt and pepper to taste.
  • Cook the beef, stirring and crumbling the meat with a spatula, until well-browned.
  • Add the flour and continue to cook for 2 to 3 minutes.
  • Remove the skillet from the heat and stir the raisins and black olives into the beef mixture.
  • Let the filling cool completely. The filling will keep up for up to two days in the refrigerator.
  • Gather the ingredients.
  • Preheat the oven to 350 F and grab a baking sheet.
  • Separate the empanada dough into golf-ball-size pieces and roll into smooth balls.
  • Let the dough balls rest for 5 minutes.
  • Roll each ball of dough on a floured surface into a 6-inch circle of about 1/4-inch in thickness.
  • Add 1 tablespoon of the ​beef filling and one slice of hardboiled egg into the middle of the circle.
  • Brush the edges with water and fold the pastry in half over the filling to make a semi-circle. Seal the edges by pressing down with fingers.
  • Brush the sealed edge lightly with water, then turn the edge toward the middle and press with fingers to seal.
  • Mix the egg yolk with 2 tablespoons of milk and brush the empanadas with the mixture.
  • Bake for 25 to 30 minutes or until golden brown.

Nutrition Facts : Calories 351 kcal, Carbohydrate 31 g, Cholesterol 110 mg, Fiber 2 g, Protein 13 g, SaturatedFat 7 g, Sodium 339 mg, Sugar 6 g, Fat 20 g, ServingSize 18 empanadas (18 servings), UnsaturatedFat 0 g

CHILEAN BEEF EMPANADAS DE PINO



Chilean Beef Empanadas de Pino image

A traditional Chilean empanada with the perfect dough and filling.

Provided by Pilar Hernandez

Categories     Savory

Time 1h45m

Yield 12

Number Of Ingredients 20

For the Pino,
• 1 kilo or 2 pounds of ground beef 90%
• 1 cup beef broth
• 3 large or 4 medium onions chopped into small cubes
• 2 tablespoons all-purpose flour
• 2 tablespoons red pepper or paprika or Merken (Chilean smoked chili)
• 1/2 teaspoon ground cumin
• salt and pepper
• 4 tablespoons vegetable oil
Optional,
• 20 black olives
• 40 raisins
• 4 hard-boiled eggs
For the dough,
• 1 cup whole milk
• 1 cup of warm water
• 1 tablespoon salt
• 1 kilo or 2 pounds of all-purpose flour
• 2 eggs
• 180 grams/ 6,5 oz of melted shortening, warm

Steps:

  • For the Pino, always prepare it the day before, In a large saucepan, heat the oil and fry the meat until lightly browned about 8 minutes. Add the paprika, salt, pepper, and cumin, and saute for a few minutes. Add the broth and simmer for 30 minutes over low heat. Add the onion, mix well, and cook over medium heat until the onion is tender, about 30 minutes. Add the flour and stir well and adjust the seasoning if necessary. Cook two more minutes. Cool and refrigerate.
  • instruction-step-3″>3. Preheat the oven to 350F or 180C. Bake for 30-35 minutes until golden. 4. Ser

Nutrition Facts : Calories 430 calories, Sugar 2.7 g, Sodium 588.4 mg, Fat 21.4 g, SaturatedFat 5.9 g, TransFat 0.2 g, Carbohydrate 39.8 g, Fiber 2 g, Protein 18.7 g, Cholesterol 168.9 mg

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