Title: Chilean Beef Empanadas - Pilar's Chilean Food & Garden
Headings: Chilean Beef Empanadas
Chilean Beef Empanadas
Serve your Chilean Beef Empanadas with these for a full Chilean feast:
Chilean Beef Empanadas
Description
Ingredients
Instructions
Notes
Keywords: Beef empanadas, chilean empanadas
The Chilean Kitchen*
About Pilar Hernandez

Content: Baked
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Cuisine: Chilean
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Description
A traditional Chilean empanada with the perfect dough and filling. Ingredients
For the Pino,
• 1 kilo or 2 pounds of ground beef 90%
• 1 cup beef broth
• 3 large or 4 medium onions chopped into small cubes
• 2 tablespoons all-purpose flour
• 2 tablespoons red pepper or paprika or Merken (Chilean smoked chili)
• 1/2 teaspoon ground cumin
• salt and pepper
• 4 tablespoons vegetable oil
Optional,
• 20 black olives
• 40 raisins
• 4 hard-boiled eggs
For the dough,
• 1 cup whole milk
• 1 cup warm water
• 1 tablespoon salt
• 1 kilo or 2 pounds of all-purpose flour
• 4 egg yolks
• 180 grams/ 6,5 oz of melted shortening, warm
Instructions
1. For the Pino, always prepare it the day before,
In a large saucepan heat the oil and fry the meat until lightly browned, about 8 minutes, add the paprika, salt, pepper, and cumin, saute a few minutes. Add the broth and simmer 30 minutes over low heat. Add the onion and mix well and cook over medium heat until onion is tender about 30 minutes. Add the flour and stir well and adjust seasoning if necessary, cook two more minutes. Cool and refrigerate. 2. For the dough,
Make a brine with the milk, water, and salt, stir to dissolve the salt altogether.