Hello everyone, I hope you are having an incredible day today. Today, I gonna show you a way to prepare a special dish, Empanadas de Pino Chilenas 🇨🇱. one of my favorites recipe This time, I am going to make it a little bit tasty. This will be really deliciou

The Ingredients needed to make Empanadas de Pino Chilenas 🇨🇱:

1. Prepare of Pino
2. Prepare 1 kg of minced beef
3. You need 4 of large onions chopped
4. It’s 3 of garlic cloves crushed
5. You need 2 TBSP of cumin
6. You need 2 TBSP of paprika
7. It’s 2 g of black pepper (1/2 TSP)
8. Prepare 12 g of salt
9. It’s 70 g of raising
10. Prepare 2 TBSP of flour
11. Prepare of Pastry
12. You need 1 kg of white flour
13. Prepare 200 g of melted butter
14. It’s 20 g of salt
15. You need 400 ml of lukewarm water
16. It’s 1 TSP of baking powder
17. You need of Flour for dusting
18. Prepare of Filling
19. Prepare of Pino
20. Prepare 3 of hard boiled eggs, each cut into 4 slices + 1
21. You need 13 of olives

Step to make Empanadas de Pino Chilenas 🇨🇱:

1. Pino preferably, make it the evening before. (the house will smell lovely at bedtime) In a large pan add sunflower oil to fry the onions and garlic, until they are soft.
2. Add the minced beef, salt and pepper, mix well until combined.
3. Add the cumin and paprika, stir well then add the raisin If you are making the pino on the day, leave the raisins soaking in warn water for 30 minutes before adding it to make them soft. (Discard the water)
4. Put the lid on, and let it cook for 10 minutes, medium to low heat. Adjust the salt to your taste.
5. Once ready, let it cool completely before start filling out the empanada
6. Pastry In a large bowl, put the flour and salt, combine well.
7. In a little soucepan, melt the butter
8. Make a small whole in the middle of the flour, while still warm, add the butter and start mixing it.
9. Once all butter is in, add the lukewarm water to the mixture and start kneading the dough like bread.
10. Knead until its not sticky then leave it in the fridge for 15 minute Use flour for dusting.
11. Once its out of the fridge, roll it with your hands making the shape of a snake, around 5 cm thick
12. Slice the snake into pieces of around 2 cm.
13. Stretch it round until its 5 mm thick. You can use a 25 cm plate on top to cut perfect circle Use flour for dusting.
14. To make the empanadas, mix two TBSP of flour into the pino to make the juice thicker when baked, so it doesnt run too much.
15. Place 2 TBSP of pino in the bottom part of the pastry, one olive on one side and one slice of boiled eggs on the other side.
16. Deep your finger in a bowl with water and pass it around the edges, to work as glue. Fold one side over to the edge, pressing it down to stick it together. Repeat the glueing again, then fold the sides first then the front, folding over the filling a bit.
17. In a baking tray, sprinkle flour all Place the empanadas, allowing some space in between.
18. Once all the empanadas are in the tray, beat a egg yolk and brush it over the empanada
19. Heat the oven at 200 degrees Celsius and bake it for 20 minutes or until they are golden brown.
20. Serve with Chancho en piedra (my recipe) And a glass of Chilean red wine. Salud!

So that’s going to wrap it up with this special food Empanadas de Pino Chilenas 🇨🇱. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!