Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, chilean empanadas de pino. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

She wrote a cookbook focusing on the cuisine of Brazil. Learn about The Spruce Eats' Editorial Process. Chilean Empanadas de Pino are flavorful beef empanadas filled with unexpected ingredients like raisins, olives, and hard boiled eggs.

Chilean Empanadas de Pino is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Chilean Empanadas de Pino is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have chilean empanadas de pino using 16 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Chilean Empanadas de Pino:

1. Prepare Filling (20 large empanadas):
2. Get 1 Kg minced beef (alternatively chopped beef)
3. Make ready 4 large chopped onion (onion volume should be 50-100% compared to the beef)
4. Prepare 4 tablespoons salted butter
5. Make ready 2 tablespoons ground cumin
6. Prepare 1 tablespoon salt
7. Prepare 2 tablespoons sweet paprika powder
8. Take 1/2 tablespoon ground black pepper
9. Prepare 2 tablespoons chilli sauce (i.e. tabasco, sriracha or similar)
10. Take Black olives, no pit (1 or 2 per empanada)
11. Prepare Dough:
12. Take 1 Kg all purpose flour
13. Prepare 200 gr melted salted butter
14. Get 1/2 liter warm water mixed with 1/2 tablespoon salt
15. Take 1 tablespoon sweet papeika powder dissolved in 2 tablespoons olive oil
16. Prepare 1 eggwhite

It's a savory treat in every bite of this delicious hand-held meat pie. It's a great dish for any party, and perfect for a Chilean Independence Day party, if you are holding one tonight. Empanadas De Pino are the iconic food of Chile. The word, pino, is derived from the Mapuche indigenous word, pinu, which means: pieces of cooked meat.

Steps to make Chilean Empanadas de Pino:

1. Stirfry beef in 2 tablespoons butter
2. Add cumin powder, 1/2 tablespoon salt and chilli sauce, cook until done but still juicy. Remove from heat
3. Stirfry onion in 2 tablespoons butter
4. Add 1/2 tablespoon salt and 2 tablespoons paprika. Remove from heat when cooked but still a bit hard/crunchy.
5. Mix cooked onion and beef, adjust seasoning to taste (should be a bit salty and spicy since the dough will be neutral taste). Refrigerate (any remaining juices will get hard and make it easier to fill the empanadas)
6. Mix flour, slowly adding water, butter and paprika/oil. Leave some water for the last (you might not need to use all the water). If the dough is too moist or too dry, adjust with more flour or water. Kead until uniform and not sticky
7. Cover the dough with film or cloth to keep warmth
8. Divide dough into the desired amount of empanadas (20 or more if you want them smaller)
9. Roll the dough for each empanada into a circle, add the filling plus one olive. To make both ends of the dough stick, dip a finger in warm water and “paint” all around the edge of the dough. Close the empanada by rolling and pressing the dough all along the edge. Make holes with a fork to prevent the empanada from bursting in the oven. Brush eggwhite on the empanada.
10. Put empanadas on baking sheet on an oven tray and bake at 200 Celsius for 20-25 mins until brown (lower time to 12-15 if you make smaller empanadas).
11. Remove from oven, put on tray covered with cloth, let rest for 15 mins before serving.

Empanadas de Pino are classic Chilean empanadas. They are baked with traditional ingredients consisting of meat, onions, spices, raisins, eggs and olives. Ingredients For the Dough (From America's Test Kitchen) A traditional empanada de horno is also called an empanada de pino. These empanadas are filled with a meat mixture consisting primarily of ground beef, onions, raisins, a slice of hard boiled egg, a whole olive, and seasonings. The pastry shell is sealed up and baked in the oven.

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