Recipe of Ultimate Chilean Empanadas de Pino

Hello everybody, it's John, welcome to our recipe site. Today, we're going to make a special dish, How to Prepare Quick Chilean Empanadas de Pino. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Chilean Empanadas de Pino, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chilean Empanadas de Pino delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few ingredients. You can cook Chilean Empanadas de Pino using 16 ingredients and 11 steps. Here is how you can achieve it.

Ingredients and spices that need to be Get to make Chilean Empanadas de Pino:

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

Instructions to make 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.

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So that's going to wrap this up for this special food Steps to Prepare Favorite Chilean Empanadas de Pino. Thanks so much for reading. I'm confident you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!