Empanadas de Pino Chilenas 🇨🇱
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Yui Miles“With the sauce yum yum 😋” -
Yui Miles“Absolutely delicious! Thank you so much for cooking live with me 😍” -
liarraliarra“Hello. I saw today's Instagram live! So I made it🥰This is sooo tasty.🤤💕Thank you🙏💕” -
Jess Tj 👩🍳“These empanadas are massive, but soo delicious!! 😍😍 I love the eggs touch in the empanadas and the pastries of course! Thanks for the recipe. So happy with how it turned out. 😊👩🍳”
A sentimental recipe for me. I learned to make them with my dad, he used to shout from the kitchen:
- Mireyita, venga a ayudarme con las empanadas!
He knew I liked the process and because mine looked prettier than his! - his words.
Empanadas are a typical food from Chile and most south American countries, each one making it a bit different from eachother. Here is how I make empanadas, my dad's way.
#mycookbook #chile #familyrecipe
Ingredients
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Pino
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1 kg minced beef
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4 large onions chopped
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3 garlic cloves crushed
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2 TBSP cumin
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2 TBSP paprika
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2 g black pepper (1/2 TSP)
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12 g salt
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70 g raising
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2 TBSP flour
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1 kg white flour
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200 g melted butter
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20 g salt
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400 ml lukewarm water
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1 TSP baking powder
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Flour for dusting
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Pino
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3 hard boiled eggs, each cut into 4 slices + 1
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13 olives
Cooking Instructions
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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.
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2
Add the minced beef, salt and pepper, mix well until combined.
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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)
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4
Put the lid on, and let it cook for 10 minutes, medium to low heat. Adjust the salt to your taste.
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5
Once ready, let it cool completely before start filling out the empanadas.
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6
Pastry: In a large bowl, put the flour and salt, combine well.
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7
In a little soucepan, melt the butter
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8
Make a small whole in the middle of the flour, while still warm, add the butter and start mixing it.
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9
Once all butter is in, add the lukewarm water to the mixture and start kneading the dough like bread.
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10
Knead until it's not sticky then leave it in the fridge for 15 minutes. Use flour for dusting.
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11
Once it's out of the fridge, roll it with your hands making the shape of a snake, around 5 cm thick
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12
Slice the "snake" into pieces of around 2 cm.
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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.
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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.
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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.
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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.
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17
In a baking tray, sprinkle flour all over. Place the empanadas, allowing some space in between.
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18
Once all the empanadas are in the tray, beat a egg yolk and brush it over the empanadas.
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19
Heat the oven at 200 degrees Celsius and bake it for 20 minutes or until they are golden brown.
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20
Serve with Chancho en piedra (my recipe) And a glass of Chilean red wine. Salud!
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