Chilean Empanadas de Pino. She wrote a cookbook focusing on the cuisine of Brazil. Learn about The Spruce Eats' Editorial Process. Chilean Empanadas de Pino are flavorful beef empanadas filled with unexpected ingredients like raisins, olives, and hard boiled eggs.

One of the things that cost me the most when cooking Chilean dishes is the cuts of meat. At least in beef, the cuts of meat that are typically found in Chile are not the most common in other countries or simply are not found and it's time to find the closest thing or make friends with a butcher who wants to cut that piece we need. Empanadas De Pino are the iconic food of Chile. You can cook Chilean Empanadas de Pino using 16 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Chilean Empanadas de Pino

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

The word, pino, is derived from the Mapuche indigenous word, pinu, which means: pieces of cooked meat. Empanadas de Pino (Beef Empanadas) from "The Chilean Kitchen" By Pilar Hernandez and Eileen Smith. Photo: Araceli Paz / Araceli Paz. A traditional empanada de horno is also called an empanada de pino.

Chilean Empanadas de Pino step by step

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..

These empanadas are filled with a meat mixture consisting primarily of ground beef, onions, raisins, a slice of hard boiled egg, a whole olive, and seasonings. The word Pino is derived from the Mapuche word Pinu meaning pieces of cooked meat. Mapuches have Inhabited Chile's southern valley region since the beginning of the first century. Their language is Mapudungun and it's currently spoken by over a million people in southern Chile and. Love the combination of the olives and raisins in these chilean-style empanadas.