Empanadas de Pino Chilenas 🇨🇱
Empanadas de Pino Chilenas 🇨🇱

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, empanadas de pino chilenas 🇨🇱. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Empanadas de Pino Chilenas 🇨🇱 is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Empanadas de Pino Chilenas 🇨🇱 is something that I have loved my entire life.

Empanadas de Pino, las tradicionales chilenas, las que no olvidarás, las que quieres comer en cualquier momento del año estés donde estés, las que se hacen e. She wrote a cookbook focusing on the cuisine of Brazil. Learn about The Spruce Eats' Editorial Process.

To begin with this recipe, we must first prepare a few components. You can have empanadas de pino chilenas 🇨🇱 using 21 ingredients and 20 steps. Here is how you can achieve that.

The ingredients needed to make Empanadas de Pino Chilenas 🇨🇱:
  1. Prepare Pino
  2. Make ready 1 kg minced beef
  3. Prepare 4 large onions chopped
  4. Prepare 3 garlic cloves crushed
  5. Take 2 TBSP cumin
  6. Take 2 TBSP paprika
  7. Make ready 2 g black pepper (1/2 TSP)
  8. Take 12 g salt
  9. Prepare 70 g raising
  10. Prepare 2 TBSP flour
  11. Make ready Pastry
  12. Prepare 1 kg white flour
  13. Get 200 g melted butter
  14. Get 20 g salt
  15. Take 400 ml lukewarm water
  16. Get 1 TSP baking powder
  17. Prepare Flour for dusting
  18. Take Filling
  19. Take Pino
  20. Make ready 3 hard boiled eggs, each cut into 4 slices + 1
  21. Take 13 olives

Cooking Empanadas de Pino outside Chile. One of the things that cost me the most when cooking Chilean dishes is the cuts of meat. Una de las comidas más tradicionales en Chile son las empanadas de pino. Como hacer las empanadas Aquí puedes ver el video.

Instructions 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 raisins. 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 empanadas.
  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 it's not sticky then leave it in the fridge for 15 minutes. Use flour for dusting.
  11. Once it's 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 it's 5 mm thick. You can use a 25 cm plate on top to cut perfect circles. 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 doesn't 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 over. 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 empanadas.
  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!

Primero preparamos el "PINO" se le llama a preparación de carne picada y cebolla. Comience a rellenar las empanadas colocando en el centro del disco una cucharada de pino, una rodaja de huevo duro, una aceituna y unas pasas. Vamos a hacer unas ricas empanadas al horno. En las oficinas, colegios y en todas partes celebramos el aniversario patrio degustando unas empanadas de horno. ahora empezare . Receta de empanadas chilenas de pino al horno La empanada es una preparación presente en muchos países de de habla hispana , en distintas versiones y formatos, dulces, saladas, al horno o fritas.

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