Recipe of Homemade Chilean Empanadas de Pino

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chilean empanadas de pino. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Chilean Empanadas de Pino is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Chilean Empanadas de Pino is something that I’ve loved my whole life. They’re fine and they look wonderful.

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

Instructions 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.

So that’s going to wrap this up for this exceptional food chilean empanadas de pino recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!