Empanadas de Pino
Sign in to rate this recipe.
The Tale of Empanadas de Pino
Story updated
Chile's empanada de pino, filled with chopped beef, onion, olive, raisin, and hard-boiled egg, descends from Spanish colonial pastries but developed its own distinctly Chilean filling over centuries. It's especially associated with Chile's September Fiestas Patrias, the country's independence celebrations.
Ingredients
Scale:· 10 servings
- 10 empanada dough discs
- 1 lb ground beef
- 2 onions, finely chopped
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 hard-boiled eggs, chopped
- 10 black olives
- 1/4 cup raisins
- 1 egg, beaten, for egg wash
- Salt and pepper, to taste
Instructions
- 1Cook the onions slowly in oil over low heat until very soft and sweet, about 15 minutes.
- 2Add the ground beef, cumin, paprika, salt, and pepper, and cook until browned; let the pino filling cool completely (ideally overnight).
- 3Place a portion of pino in the center of each dough disc, then add a piece of hard-boiled egg, an olive, and a few raisins.
- 4Fold the dough over into a half-moon and crimp the edges to seal (the classic repulgue fold).
- 5Brush each empanada with beaten egg and place on a baking sheet.
- 6Bake at 400°F (200°C) for 25-30 minutes until deep golden brown.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.