Chilean Empanadas de Pino
Chilean Empanadas de Pino

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chilean empanadas de pino. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chilean Empanadas de Pino is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Chilean Empanadas de Pino is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook chilean empanadas de pino using 16 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Chilean Empanadas de Pino:
  1. Prepare Filling (20 large empanadas):
  2. Get 1 Kg minced beef (alternatively chopped beef)
  3. Prepare 4 large chopped onion (onion volume should be 50-100% compared to the beef)
  4. Make ready 4 tablespoons salted butter
  5. Prepare 2 tablespoons ground cumin
  6. Make ready 1 tablespoon salt
  7. Get 2 tablespoons sweet paprika powder
  8. Take 1/2 tablespoon ground black pepper
  9. Make ready 2 tablespoons chilli sauce (i.e. tabasco, sriracha or similar)
  10. Make ready Black olives, no pit (1 or 2 per empanada)
  11. Prepare Dough:
  12. Get 1 Kg all purpose flour
  13. Get 200 gr melted salted butter
  14. Get 1/2 liter warm water mixed with 1/2 tablespoon salt
  15. Take 1 tablespoon sweet papeika powder dissolved in 2 tablespoons olive oil
  16. Make ready 1 eggwhite
Step by Step to make Chilean Empanadas de Pino:
  1. Stirfry beef in 2 tablespoons butter
  2. Add cumin powder, 1/2 tablespoon salt and chilli sauce, cook until done but still juicy. Remove from heat
  3. Stirfry onion in 2 tablespoons butter
  4. Add 1/2 tablespoon salt and 2 tablespoons paprika. Remove from heat when cooked but still a bit hard/crunchy.
  5. 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)
  6. 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
  7. Cover the dough with film or cloth to keep warmth
  8. Divide dough into the desired amount of empanadas (20 or more if you want them smaller)
  9. 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.
  10. 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).
  11. Remove from oven, put on tray covered with cloth, let rest for 15 mins before serving.

So that is going to wrap it up for this exceptional food chilean empanadas de pino recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this site on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading, I hope My page becomes “the place to be” when it comes to chilean empanadas de pino cooking. Go on get cooking!