Chilean empanada –Chilean Beef Empanadas, known as “Empanadas de Pino,” are a delightful culinary treasure that brings together savory beef with spices and a flaky pastry crust. This traditional dish is a staple of Chilean cuisine and is perfect for any occasion, from family gatherings to a simple meal at home. Below, you will find a detailed recipe that highlights the ingredients and steps needed to create these scrumptious empanadas.
Chilean Beef Empanadas de Pino
These empanadas are filled with a rich blend of seasoned ground beef, onions, hard-boiled eggs, olives, and spices, all enveloped in a perfectly baked pastry. The use of high-quality ingredients elevates the flavor, making each bite a delightful experience.
Ingredients:
- For the Empanada Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1 egg, beaten (for egg wash)
- 1/2 cup cold water (as needed)
- For the Filling:
- 1 pound ground beef
- 1 onion, finely chopped
- 2 hard-boiled eggs, chopped
- 1/2 cup black olives, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions:
- In a large mixing bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in water, a little at a time, until a dough forms. Knead briefly, wrap in plastic, and refrigerate for at least 30 minutes.
- While the dough is chilling, heat olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add the ground beef, cooking until browned. Drain excess fat if necessary.
- Stir in spices, chopped hard-boiled eggs, and black olives. Season with salt and pepper to taste. Remove from heat and let the filling cool.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- On a floured surface, roll out the dough to about 1/8-inch thickness. Cut into circles of approximately 5-6 inches in diameter.
- Place a generous spoonful of filling in the center of each circle. Fold the dough over to enclose the filling and press the edges together to seal. Use a fork to crimp the edges.
- Brush the tops of the empanadas with beaten egg. Bake in the preheated oven for 20-25 minutes or until golden brown.
- Allow to cool slightly before serving. Enjoy your delicious Chilean Beef Empanadas de Pino warm!
These empanadas are best enjoyed fresh but can be frozen before baking for a quick meal at a later time. They offer a taste of Chilean tradition and are sure to be a hit with family and friends alike.