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Chilean Empanadas - Empanadas de Pino

User Rating 4 Star Rating (7 Reviews)

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Chilean Empanadas - Empanadas de Pino

Empanadas de Pino

Marian Blazes
In Chile, the most traditional empanada filling is called "pino". Pino is a seasoned mixture of ground beef, 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.

Prep Time: 35 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 5 minutes

Ingredients:

  • Empanada dough (see recipe link below)
  • 3 large onions, chopped
  • 1 pound ground beef
  • 2 teaspoons cumin
  • 1 teaspoon chile powder
  • 1 tablespoon paprika
  • 1 beef bouillon cube, dissolved in 1/4 cup hot water
  • 2 tablespoons flour
  • 1/2 cup raisins
  • 1/2 cup chopped olives
  • 2 hard boiled eggs, sliced
  • 1 egg yolk
  • 2 tablespoons milk

Preparation:

  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, chile powder, paprika, beef bouillon, 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.

  5. Shape the empanadas: 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 6 inch diameter circle, about 1/4 inch 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.

  6. Brush the edges with water and fold the pastry in half over the filling, to make a semi-circle.

  7. 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.

  8. Mix the egg yolk with 2 tablespoons milk, and brush the empanadas with the mixture.

  9. Bake at 350 for 25-30 minutes, or until golden brown.

User Reviews

Reviews for this section have been closed.

 3 out of 5
Great Platform Recipe, Member valerie.q

This recipe is good to be the basic recipe for your empanadas. Its a bit unorganized with measurements. I put 2 garlic cloves. I put 1 tsp of cumin because another review said it tasted to strong and even with 1 tsp it was too much. I would try with 1/4 tsp next time. Add a little cilantro if you have. I chopped jalapeno and went a little crazy and used bleu cheese as well, but my husband loves bleu cheese. But overall if you use it as a beginner recipe, it's good. The dough recipe was great! Once you try the recipe you will be able to change it to your liking. I would have liked to give it a 4 stars but 3 says its good and dependable so I'll go with that.

18 out of 30 people found this helpful.

See all 7 reviews

Related Video
How to Make Empanada Dough
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