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: Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Ingredients
For The Empanada Filling
1 ½ tsp oil
2 onions, minced
1 lb ground beef, (85% lean)
1 Tbsp paprika
1 tsp cumin
1 tsp salt
1 tsp ground black pepper
1 tsp chili powder, (more if you want spicy empanadas)
¼ c beef broth, (we prefer low sodium)
¼ c raisins
1 Tbsp unbleached all-purpose flour
For The Empanada Dough
1 c milk
1 ½ tsp salt
8 Tbsp (½ c) shortening, (or unsalted butter)
2 egg yolks
5 c unbleached all-purpose flour, (divided)
Putting The Empanadas Together
24 black olives, drained
3 hard boiled eggs, peeled and quartered
1 egg yolk beaten with 1 Tbsp milk, (for egg wash)
Instructions
For The Filling
Heat oil in a large saute pan. Add the onions and saute over medium heat until softened, 2-3 minutes. Add the meat, cumin, paprika, salt, pepper and beef broth. Cook until the meat is cooked through, 5-7 min. Add the raisins and flour. Cook until thickened slightly and saucy, not soupy, 1-2 min. Taste your filling and adjust the salt and chili powder as desired. Let cool slightly before filling the empanadas. ( Or prepare the filling ahead of time and refrigerate overnight.) For the Dough
Heat the milk in a small saucepan over medium heat until warm.