Chilean Empanadas
From container 14 years ago
- 20 minutes to make
- Serves 25
These are the traditional Chilean Empanadas. The recipe is supplied by my mother, who got it from her mother... Its a wonderful stuffed pastry. It is ideal for snacks a picnics.
Ingredients
- Pino: shopping list
- honey shopping list
- olive oil shopping list
- 500g / 1 pound of minced beef shopping list
- 1 Kilo / 2 pounds of onions shopping list
- 100 g / 1 cup of raisins shopping list
- salt shopping list
- black pepper shopping list
- paprika shopping list
- cumin shopping list
- Chilli shopping list
- Filling: shopping list
- 25 black olives (stoneless) shopping list
- 5 hard-boiled eggs, Sliced shopping list
- Dough: shopping list
- 20 g of fresh yeast / 1 teaspoon of dry yeast shopping list
- 1 Kilo / 2 Pounds of flour shopping list
- ½ Liter / 2 cups of whole milk shopping list
- 125g / 4,5 oz of butter shopping list
- salt shopping list
- eggs of glazing shopping list
How to make it
- PINO: Chop up the onions and put some honey in a pan until it starts to bubble.
- put in the chopped unions and stir until they a coved in honey, then pour olive oil on them and fry the whole thing of until the onions attain a light brown colour and a sweet taste.
- Put in the minced beef and spices (however much you want) and brown of the meat until it's cooked.
- the mixture can't be to moist so try and reduce as much as the fluid as possible.
- when it's done put in the raisins and leave in the fridge overnight so that the raisins can absorb some of the renaming fluid.
- DOUGH: The dough is a traditional dough so just mix it together so you can start to make empanadas.
- Empanadas: first you take a small piece of the dough a roll it out with a rolling pin.
- Then you take a slice of the hard-boiled egg and place it in the middle of the rolled out dough.
- Take a tablespoon of the pino and place on top of the egg slice.
- Now take one olive and put it with the pino and egg.
- Then take one side of the dough and lay it over the pino.
- Press down so that it sticks and cut of the uneven edges.
- pinch the sides with a fork so that it makes a pretty pattern.
- glaze the empanadas with egg and cook them!
- 20 Min at 200 C / 400 F
- Enjoy
What you need to make pino
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Finished pino
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Step 1
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step 2
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step 3
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step 4
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The Rating
Reviewed by 5 people-
something I have always been interested in trying, thank you for posting it,
Mark
mark555
in Center Of The World Ma' Center Of The World loved it
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" It was excellent "