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Empanadas de Pino Autor Sofia Plaza

This recipe is for Empanadas de Pino from Chile. It has two parts - the Pino filling and the dough. For the filling, ground beef is browned and simmered with broth, onions, paprika, cumin and seasonings. It is then cooled and refrigerated. For the dough, milk, water and salt are mixed to form a brine. The brine is added to flour, egg yolks and shortening to form a soft, flexible dough. The dough is rolled thin and filled with the Pino mixture before baking.

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54 views1 page

Empanadas de Pino Autor Sofia Plaza

This recipe is for Empanadas de Pino from Chile. It has two parts - the Pino filling and the dough. For the filling, ground beef is browned and simmered with broth, onions, paprika, cumin and seasonings. It is then cooled and refrigerated. For the dough, milk, water and salt are mixed to form a brine. The brine is added to flour, egg yolks and shortening to form a soft, flexible dough. The dough is rolled thin and filled with the Pino mixture before baking.

Uploaded by

Anonymous 1ToVe0h
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Empanadas de Pino

PROCEDURE
1. For the Pino, always do it the day before.
PICTURE In a large saucepan heat the oil and fry the meat until
lightly browned, about 8 minutes, add the paprika, salt,
pepper, and cumin, saute a few minutes.
Add the broth and simmer 30 minutes over low
heat. Add the onion and mix well and cook over
COUNTRY SERVINGS medium heat until onion is tender about 30 minutes.
Chile Add the flour and stir well and adjust seasoning if
6 necessary, cook two more minutes. Cool and
refrigerate.
2. For the dough,
Make a brine with the milk, water, and salt, stir to
INGREDIENTS dissolve the salt altogether. In a large bowl or on a stand
For the Pino,
• 1 kilo or 2 pounds of ground beef mixer with the paddle attachment mix the flour and egg
• 1 cup beef broth yolks, mix for a minute to incorporate.
• 3 large or 4 medium onions chopped Add the melted shortening and work a little more, at
into small cubes this point you will see only crumbs. To form the dough
• 2 tablespoons all-purpose flour
star adding the brine with the mixer running on low
• 2 tablespoons red pepper or paprika or
Merken (Chilean smoked chili) speed until the dough is soft and flexible. If needed,
• 1/2 teaspoon ground cumin keep adding water. Separate the dough into 20 portions
• salt and pepper and cover with a moist cloth.
• 4 tablespoons oil Work each piece individually, rolling until thin, cut in a
Optional, circle about 7″ and fill with two tablespoons of Pino, a
• 20 black olives quarter of hard-boiled egg, olives and raisins if
• 40 raisins
desired. Close smearing the edge, press firmly and
• 4 hard-boiled eggs
make the folds. Brush with an egg wash before baking.
For the dough, 3. Preheat the oven to 350F or 180C. Bake for 30-35
• 1 cup milk minutes until golden.
• 1 cup warm water 4. Serve hot. To reheat, do it in the oven at the same
• 1 tablespoon salt temperature for 15 minutes.
• 1 kilo or 2 pounds of all-purpose flour
• 4 egg yolks
• 180 grams/ 6,5 oz of melted shortening,
warm

Recipe by Sofia Plaza – CISC Member

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