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

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Empanadas de Pino Chilenas 🇨🇱 is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Empanadas de Pino Chilenas 🇨🇱 is something that I’ve loved my entire life.

You find variations on empanadas throughout Latin and South America. (Like pumpkin empanadas, Bolivian chicken empanadas, and Argentinian quince and cheese empanadas.) Chile is no exception. While there are a number of different kinds of empanadas made in Chile, empanads de pino, filled with ground beef, onions, raisins. She wrote a cookbook focusing on the cuisine of Brazil.

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

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. Como hacer las empanadas Aquí puedes ver el video. Primero preparamos el "PINO" se le llama a preparación de carne picada y cebolla.

Steps 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!

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. 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. Su nombre se deriva de la palabra castellana «empanar», que significa «encerrar algo en una masa o pan para cocinarlo». See more ideas about Empanadas, Empanadas recipe, Recipes. Empanadas are a staple of the Latin cuisine, found in all countries with different fillings.

Above is the way to cook dinner empanadas de pino chilenas 🇨🇱, very simple to make. Do the cooking phases accurately, relax and use your heart then your cooking will be delicious. There are lots of recipes which you could attempt from this web site, please find what you need. For those who like this recipe please share it with your pals. Pleased cooking.