Empanada de Pino (Chilean Beef Empanadas)

AuthorDavid F.
RatingDifficultyBeginner

Having been a missionary in Chile, this is one of my favorite things to eat while I was there.

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Yields20 Servings
Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins
For the Filling (Pino)
 2 lbs ground beef
 1 cup beef broth
 3 large onions - diced
 ¼ cup flour
 2 tbsp paprika
 ½ tsp cumin
 ½ tbsp salt
 4 tbsp oil
 6 oz black olives(6 ounces is about 1 can)
 ¼ cup raisins
 5 hard-boiled eggs
For dough
 1 cup milk
 1 cup warm water
 1 tbsp salt
 2 lbs flour
 6.50 oz melted shortening or butter
For Pino (filling) - best, but not required to prepare day before
1

add oil to large saucepan, once heated add ground beef and cooked until browned

2

add paprika, salt, pepper, cumin to saucepan and saute a few minutes

3

add broth and simmer for 30 minutes

4

thoroughly mix in onions and cook on medium heat for about 30 minutes

5

add flour, stir well and cook for 2 minutes

6

cool and refrigerate if preparing day prior

for dough
7

milk, water, and salt, and thoroughly mix and set aside

8

in a separate and large bowl thoroughly mix flour and egg yolk, then add melted butter or shortening and mix some more until texture appears as crumbs

9

add mixture of milk, water, and salt from earlier step to flour mixture - mix until dough forms that is soft and flexible - add water if needed

10

roll dough until thin and cut into 20 separate pieces about 7 inches in diameter

11

on top half of the 7 inch diameter dough pieces add about 2 tablespoons of pino, 1/4 of a hard-boiled egg, and several raisins

12

fold bottom half of dough circle over top have and press the edges to seal the semi-circle

13

brush the outside of each piece of dough with egg yolk

14

Preheat oven to 350° F for 30-35 minutes or until golden

15

serve while hot

CategoryCuisineCooking Method

Ingredients

For the Filling (Pino)
 2 lbs ground beef
 1 cup beef broth
 3 large onions - diced
 ¼ cup flour
 2 tbsp paprika
 ½ tsp cumin
 ½ tbsp salt
 4 tbsp oil
 6 oz black olives(6 ounces is about 1 can)
 ¼ cup raisins
 5 hard-boiled eggs
For dough
 1 cup milk
 1 cup warm water
 1 tbsp salt
 2 lbs flour
 6.50 oz melted shortening or butter

Directions

For Pino (filling) - best, but not required to prepare day before
1

add oil to large saucepan, once heated add ground beef and cooked until browned

2

add paprika, salt, pepper, cumin to saucepan and saute a few minutes

3

add broth and simmer for 30 minutes

4

thoroughly mix in onions and cook on medium heat for about 30 minutes

5

add flour, stir well and cook for 2 minutes

6

cool and refrigerate if preparing day prior

for dough
7

milk, water, and salt, and thoroughly mix and set aside

8

in a separate and large bowl thoroughly mix flour and egg yolk, then add melted butter or shortening and mix some more until texture appears as crumbs

9

add mixture of milk, water, and salt from earlier step to flour mixture - mix until dough forms that is soft and flexible - add water if needed

10

roll dough until thin and cut into 20 separate pieces about 7 inches in diameter

11

on top half of the 7 inch diameter dough pieces add about 2 tablespoons of pino, 1/4 of a hard-boiled egg, and several raisins

12

fold bottom half of dough circle over top have and press the edges to seal the semi-circle

13

brush the outside of each piece of dough with egg yolk

14

Preheat oven to 350° F for 30-35 minutes or until golden

15

serve while hot

Empanada de Pino (Chilean Beef Empanadas)

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