Pino empanadas: Originating from Arab cuisine that spread to the Iberian Peninsula, empanadas are present in almost all Latin American cuisines. However, in Chile, the pino empanada was born, filled with finely chopped onion, meat, egg, and raisins.
Originating from Arab cuisine that spread to the Iberian Peninsula, empanadas are present in almost all Latin American cuisines.
In Chile, the pino empanada was born, filled with finely chopped onion, meat, egg, and raisins. We hope you enjoy it!
Pino Empanadas
Ingredients
½ kilogram of Black rump or loin
2 cups of Diced onion
2 Garlic cloves
2 tablespoons of Oil
¼ cup of Raisins
½ cup of Beef broth
¼ teaspoon of Aji seco (dried chili)
½ teaspoon of Aji de color (color chili)
¼ teaspoon of Cumin
½ teaspoon of Oregano
¾ teaspoon of Salt
1 pinch of Pepper
Olives
3 Hard-boiled eggs
1 Egg, beaten
3 cups of Flour
1 teaspoon of Salt
1 teaspoon of Baking powder
½ cup of Melted lard
¾ cup of Warm milk
¼ cup of Warm water
Preparation
Step 1 : Chop the meat into small cubes. Rinse the raisins and soak them in hot water for 1 hour, then drain. In a large skillet, fry the meat in oil. Add the onion and garlic, and cook until the onion becomes slightly transparent, stirring frequently.
Step 2 : Add the broth, cumin, oregano, salt, pepper, aji seco, and aji de color. Let it cook for 3 minutes. Remove and let cool to retain the juices; this makes filling the empanadas easier.
Step 3 : Using a rolling pin, flatten each portion of dough to about 3 mm thick and cut into disks approximately 20 cm in diameter. Slice the hard-boiled eggs into rounds. Begin filling the empanadas by placing a spoonful of the filling in the center of each disk, followed by an egg slice, an olive, and a few raisins.
Step 4 : Moisten half of the edge of the pastry, fold, and seal by creasing the edges. Brush with beaten egg and punch two or three holes to prevent them from opening during baking.
Step 5 : Bake in a preheated oven at 400°F (200°C) for about 20 minutes.
Step 6 : Mix the flour with salt and baking powder. Add the melted lard, milk, and water.
Step 7 : Mix well, kneading slightly until forming a soft, non-sticky dough.
Step 8 : Let rest for ½ hour, then divide into portions to make it easier to roll out.
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