Empanadas de Pino: A Delicious Chilean Classic
Empanadas de Pino are a traditional Chilean dish that beautifully marries the flavors of seasoned ground beef with onions, olives, and hard-boiled eggs, all wrapped in a flaky pastry crust. This recipe guides you through creating these mouthwatering empanadas, perfect for any occasion, from family gatherings to festive celebrations. Let’s dive into the delightful world of Empanadas de Pino!
Ingredients
Below is a comprehensive table listing the ingredients needed to make approximately 24 empanadas:
| Ingredient | Quantity |
|---|---|
| Ground beef (you can use chuck, brisket, or sirloin) | 500 g (1.1 lbs) |
| Large onions | 2 |
| Oil | 1 tablespoon |
| Salt | 1 teaspoon |
| Aji color (or paprika) | 1/2 teaspoon |
| Oregano | 1/4 teaspoon |
| Black pepper | 1/4 teaspoon |
| Cumin | 1/4 teaspoon |
| Hard-boiled eggs (sliced) | 3 |
| Black olives | 24 |
| Raisins | 1/2 cup |
| All-purpose flour | 1 kg (2.2 lbs) |
| Butter (at room temperature) | 180 g (6.3 oz) |
| Salt for the dough | 1 tablespoon |
| Water (room temperature) | 2 cups |
Nutritional Information
While enjoying Empanadas de Pino, it’s essential to consider their nutritional content. Here’s a breakdown of the estimated values per serving (one empanada):
| Nutrient | Value per Serving |
|---|---|
| Calories | 300-350 kcal |
| Protein | 12 g |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugars | 1 g |
| Sodium | 450 mg |
Instructions
Follow these detailed steps to create your perfect Empanadas de Pino:
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Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, 1 tablespoon of salt, and 180 grams of room-temperature butter. Gradually add the water while mixing, creating a manageable dough that is easy to work with. The butter should remain solid; avoid melting it.
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Knead and Rest: Once the dough is well-combined, knead it gently until smooth. Cover the dough with a clean kitchen towel or plastic wrap, allowing it to rest for about 30 minutes at room temperature. This helps to relax the gluten, making the dough easier to roll out.
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Make the Filling: While the dough is resting, prepare the filling. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chopped onions and sauté until translucent and golden brown, about 5-7 minutes. Then, add the ground beef, cooking until browned. Stir in the salt, aji color, oregano, black pepper, and cumin, mixing well to incorporate the spices.
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Combine Ingredients: Once the meat mixture is cooked, remove it from heat and let it cool slightly. Once cooled, mix in the sliced hard-boiled eggs, olives, and raisins until evenly distributed.
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Roll Out the Dough: Preheat your oven to 200°C (400°F). On a lightly floured surface, roll out the rested dough with a rolling pin until it is about 1/8-inch thick. Use a round cutter or a plate to cut out circles of dough approximately 15 cm (6 inches) in diameter.
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Fill the Empanadas: Place 1-2 tablespoons of the filling mixture in the center of each dough circle. Top with a slice of hard-boiled egg, an olive, and 2-3 raisins for added sweetness.
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Seal the Empanadas: Lightly moisten the edge of the dough circle with water to help seal the empanadas. Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, and use a fork to crimp the edges for an attractive finish.
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Brush and Vent: If desired, brush the tops of each empanada with a mixture of egg yolk and water to give them a beautiful golden color when baked. Use a toothpick to poke a small hole in the center of each empanada to allow steam to escape during baking.
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Bake: Arrange the empanadas on a baking sheet lined with parchment paper and bake in the preheated oven for about 20 minutes, or until they are golden brown and cooked through.
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Serve: Once baked, allow the empanadas to cool slightly before serving. Enjoy them warm or at room temperature, and consider serving them with a side of pebre (a Chilean condiment made of tomatoes, onions, and cilantro) for an extra burst of flavor.
Tips for Perfect Empanadas
- Dough Consistency: Ensure your dough is not too wet or dry. The perfect empanada dough should be pliable yet firm enough to hold the filling without breaking.
- Filling Variations: Feel free to customize the filling by adding bell peppers, corn, or spices according to your taste.
- Make Ahead: Empanadas de Pino can be prepared in advance and frozen before baking. Just ensure to place parchment paper between them to prevent sticking.
- Serve with Sides: Serve empanadas with a fresh salad or a zesty dipping sauce to enhance your meal.
Conclusion
Empanadas de Pino are a fantastic way to experience the rich culinary traditions of Chile, combining savory beef filling with a touch of sweetness from raisins and the saltiness of olives. This recipe is not only simple but also adaptable, allowing you to make it your own. Enjoy the process of crafting these delightful empanadas and sharing them with friends and family; they are sure to become a beloved staple in your home!
