Empanadas de Pino Chilenas 🇨🇱

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, empanadas de pino chilenas 🇨🇱. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Empanadas de Pino Chilenas 🇨🇱 is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Empanadas de Pino Chilenas 🇨🇱 is something which I have loved my entire life. They’re fine and they look wonderful.

Free UK Delivery on Eligible Orders Choose from the world's largest selection of audiobooks. Empanadas de pino, one of the most popular in Chile, are an example of a thick, big, and generously stuffed empanada. From the Mapuche term "pirru," which refers to the onion and beef mixture, "pino" became the name for these marvelous crispy empanadas. Although for outsiders, a filling of beef, raisins, onions, olives, and hard-boiled eggs seems like something unusual, take our word for it.

To get started with this recipe, we must first prepare a few components. You can have empanadas de pino chilenas 🇨🇱 using 21 ingredients and 20 steps. Here is how you can achieve that.

The ingredients needed to make Empanadas de Pino Chilenas 🇨🇱:
  1. Take Pino
  2. Take 1 kg minced beef
  3. Prepare 4 large onions chopped
  4. Prepare 3 garlic cloves crushed
  5. Get 2 TBSP cumin
  6. Take 2 TBSP paprika
  7. Prepare 2 g black pepper (1⁄2 TSP)
  8. Make ready 12 g salt
  9. Get 70 g raising
  10. Prepare 2 TBSP flour
  11. Get Pastry
  12. Get 1 kg white flour
  13. Take 200 g melted butter
  14. Prepare 20 g salt
  15. Get 400 ml lukewarm water
  16. Take 1 TSP baking powder
  17. Take Flour for dusting
  18. Take Filling
  19. Get Pino
  20. Make ready 3 hard boiled eggs, each cut into 4 slices + 1
  21. Make ready 13 olives

The first dish that we tackled were Empanadas de Pino, one of the most classic Chilean empanadas. You find variations on empanadas throughout Latin and South America. (Like pumpkin empanadas, Bolivian chicken empanadas, and Argentinian quince and cheese empanadas.) Chile is no exception. Cooking Empanadas de Pino outside Chile. One of the things that cost me the most when cooking Chilean dishes is the cuts of meat.

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

Cooking Empanadas de Pino outside Chile. One of the things that cost me the most when cooking Chilean dishes is the cuts of meat. At least in beef, the cuts of meat that are typically found in Chile are not the most common in other countries or simply are not found and it's time to find the closest thing or make friends with a butcher who wants to cut that piece we need. Empanadas de Pino, las tradicionales chilenas, las que no olvidarás, las que quieres comer en cualquier momento del año estés donde estés, las que se hacen e. Die meisten unserer Rezepte sind einfach.

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