Recipe by Codebates
In Chile, the most traditional empanada filling is called "pino". Pino is a seasoned mixture of ground beef, onions, raisins, black olives, and hard boiled eggs. The empananda dough is quick and easy to make, and can be made ahead and stored in the refrigerator. The pino tastes best if made the day before and allowed to rest overnight before filling the empanandas.
- 3 large onions, chopped
- 453.59 g ground beef
- 9.85 ml cumin
- 4.92 ml chili powder
- 14.79 ml paprika
- 1 beef bouillon cube, dissolved in
- 59.14 ml hot water
- 29.58 ml flour
- 118.29 ml raisins
- 118.29 ml chopped olive
- 2 hard-boiled eggs, sliced
- 1 egg yolk
- 29.58 ml milk
Directions See How It's Made
- 1. Prepare empanada dough and chill.
- 2. Cook the onions and garlic in the vegetable oil and butter until softened. Add the ground beef, cumin, chile powder, paprika, beef bouillon, and salt and pepper to taste.
- 3. Cook the beef, stirring and crumbling the meat, until browned. Add the flour and continue to cook for 5 or 10 minutes more.
- 4. Remove the meat mixture and let cool. The beef mixture will keep up to 2 days in the refrigerator.
- 5. Shape the empanadas: Separate the dough into golf ball size pieces, and roll into smooth balls. Let rest for 5 minutes. On a floured surface, roll each ball of dough into a 6 inch diameter circle, about 1/4 inch thick. Add 1 tablespoon of the beef filling, a few raisins and some chopped olives, and a slice of hard boiled egg to the middle of the circle.
- 6. Brush the edges with water and fold the pastry in half over the filling, to make a semi-circle.
- 7. Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.
- 8. Mix the egg yolk with 2 tablespoons milk, and brush the empanadas with the mixture.
- Bake at 350 for 25-30 minutes, or until golden brown.