empanadas de pino chilenas 🇨🇱 recipe main photo

Lets Make Delicious Empanadas de Pino Chilenas 🇨🇱

Empanadas de Pino Chilenas 🇨🇱. . I will give you simple recipe to make Empanadas de Pino Chilenas 🇨🇱 for my friends.

Empanadas de Pino Chilenas 🇨🇱

Empanadas de Pino Chilenas 🇨🇱

You can have Empanadas de Pino Chilenas 🇨🇱 in 21 ingredients and just 20 steps. Here is how you can easily cook it.

Ingredients of Empanadas de Pino Chilenas 🇨🇱

1 You need of Pino.
2 Take 1 kg of minced beef.
3 Prepare 4 of large onions chopped.
4 Prepare 3 of garlic cloves crushed.
5 About 2 TBSP of cumin.
6 Approximately 2 TBSP of paprika.
7 Prepare 2 g of black pepper (1/2 TSP).
8 Prepare 12 g of salt.
9 Approximately 70 g of raising.
10 About 2 TBSP of flour.
11 About of Pastry.
12 It’s 1 kg of white flour.
13 Prepare 200 g of melted butter.
14 About 20 g of salt.
15 It’s 400 ml of lukewarm water.
16 Take 1 TSP of baking powder.
17 It’s of Flour for dusting.
18 Prepare of Filling.
19 About of Pino.
20 Approximately 3 of hard boiled eggs, each cut into 4 slices + 1.
21 Approximately 13 of olives.

Empanadas de Pino Chilenas 🇨🇱 cooking step by step

Step 1 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..
Step 2 Add the minced beef, salt and pepper, mix well until combined..
Step 3 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).
Step 4 Put the lid on, and let it cook for 10 minutes, medium to low heat. Adjust the salt to your taste..
Step 5 Once ready, let it cool completely before start filling out the empanadas..
Step 6 Pastry: In a large bowl, put the flour and salt, combine well..
Step 7 In a little soucepan, melt the butter.
Step 8 Make a small whole in the middle of the flour, while still warm, add the butter and start mixing it..
Step 9 Once all butter is in, add the lukewarm water to the mixture and start kneading the dough like bread..
Step 10 Knead until it's not sticky then leave it in the fridge for 15 minutes. Use flour for dusting..
Step 11 Once it's out of the fridge, roll it with your hands making the shape of a snake, around 5 cm thick.
Step 12 Slice the "snake" into pieces of around 2 cm..
Step 13 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..
Step 14 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..
Step 15 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..
Step 16 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..
Step 17 In a baking tray, sprinkle flour all over. Place the empanadas, allowing some space in between..
Step 18 Once all the empanadas are in the tray, beat a egg yolk and brush it ov
er the empanadas..
Step 19 Heat the oven at 200 degrees Celsius and bake it for 20 minutes or until they are golden brown..
Step 20 Serve with Chancho en piedra (my recipe) And a glass of Chilean red . Salud!.
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