Title: Chilean Empanadas de Pino Recipe
Headings: Chilean-Style Empanadas de Pino
Chilean-Style Empanadas de Pino
Chill : 60 mins
Click Play to See This Chilean-Style Empanadas de Pino Recipe Come Together
Ingredients
For the Empanada Dough:
For the Beef Filling:
For Assembly:
Steps to Make It
Make the Dough
Prepare the Beef Filling
Assemble the Empanadas
Can I Freeze Empanadas de Pino?
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Content: 2:44
Click Play to See This Chilean-Style Empanadas de Pino Recipe Come Together
Ingredients
For the Empanada Dough: 4 cups (480 g) all-purpose flour
1 1/2 teaspoons kosher salt, divided
3 tablespoons granulated sugar
2 tablespoons cold unsalted butter
12 tablespoons cold lard (or vegetable shortening)
2 large egg yolks
1 cup water
For the Beef Filling: 2 tablespoons vegetable oil
2 tablespoons unsalted butter
3 large onions, finely chopped
2 cloves garlic, minced
1 pound ground beef
2 teaspoons cumin
1 teaspoon chili powder
1 tablespoon paprika
1 cube beef bouillon
1/4 cup hot water
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons all-purpose flour
1/2 cup raisins
1/2 cup black olives, chopped
For Assembly: 2 large hard-boiled eggs, sliced
1 large egg yolk
2 tablespoons milk
Steps to Make It
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Note: While there are multiple steps to this recipe, this empanada dish is broken down into workable categories to help you better plan for preparation and baking. Make the Dough
Gather the ingredients. The Spruce
Sift the flour into a bowl and then stir in 1 teaspoon of the salt and all of the sugar. The Spruce
Mix the butter and lard (or vegetable shortening) into the flour mixture with a pastry cutter, or with 2 knives, until fairly well incorporated. The Spruce
Whisk the egg yolks with 1 cup of water. The Spruce
Stir in 1/2 cup of the water-egg mixture, a little bit at a time, until the dough starts to come together smoothly.