Title: Empanadas de Pino (Chilean Beef Empanadas) • Curious Cuisiniere
Headings: Empanadas de Pino (Chilean Beef Empanadas)
Empanadas de Pino (Chilean Beef Empanadas)
What Is Traditional Chilean Food?
Baked Empanadas de Pino
Chilean Empanada Dough
How To Seal Empanadas
Freezing Empanadas
Yield: 12 (5 ½ inch) empanadas
Empanadas de Pino (Chilean Beef Empanadas)
Ingredients
For The Empanada Filling
For The Empanada Dough
Putting The Empanadas Together
Instructions
For The Filling
For the Dough
To Make The Empanadas
Notes
Nutrition Information:
Yield:
Serving Size:
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Content: While there are a number of different kinds of empanadas made in Chile, empanads de pino, filled with ground beef, onions, raisins, black olives, and hard boiled eggs, are the most popular. The filling might seem a bit strange to those of us in the States, but we see this combination often in South American cooking (for example this Venezuelan bread and these Colombian stuffed potato balls ). You will also find this filling in pastel de choclo, a Chilean beef and corn pie that is similar in concept to Irish shepherd’s pie . The raisins add a light sweetness to the beef that perfectly complements the smoky (and sometimes spicy) filling. The olives give a fun salty burst and the hard boiled eggs add a fun creamy element. If you like, you can serve these with pebre, a Chilean salsa for a bright and fresh contrast. There’s definitely a reason that empanadas de pino are one of the most popular types of empanadas in Chile! Chilean Empanada Dough
We LOVED working with the dough for these Chilean empanadas. It is a unique dough preparation, with warmed milk and butter being added to egg yolks and flour. This creates a silky-smooth dough that is SO easy to work with.