dinner · everyday
Chilean empanadas de pino
Baked empanadas filled with cumin-spiced beef and onion, hard-boiled egg, olive and a raisin.
- Time
- 150min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Make pino a day ahead if possible: cook onions slowly in oil until soft, add beef and spices and cook until the beef is no longer pink and reaches 71°C (160°F), sprinkle in flour, add stock and cook until thick; chill.
-
2
Mix dough ingredients, knead smooth and rest 30 minutes.
-
3
Roll into 12 rounds about 18 cm.
-
4
Spoon pino in the center, add egg, an olive and a few raisins; fold the sides in and the top down to make a rectangle and seal.
-
5
Brush with egg and bake at 200°C (400°F) until golden, 25 minutes.
