Chilean Empanada Recipes

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Empanadas Chilean image

In Chile, the most traditional empanada filling is called "pino". Pino is a seasoned mixture of ground beef, onions, raisins, black olives, and hard boiled eggs. The empananda dough is quick and easy to make, and can be made ahead and stored in the refrigerator. The pino tastes best if made the day before and allowed to rest overnight before filling the empanandas.

Recipe From food.com

Provided by Codebates

Categories     Chilean

Time 1h5m

Yield 10 10-12, 6 serving(s)

Number Of Ingredients 13



Chilean Empanadas image

I grew up next to a woman from chile. She would make great empanadas!! This recipe is very close to hers! Very tasty and different! This is an easy recipe in that it uses refrigerated biscuits instead of a homemade dough.

Recipe From food.com

Provided by Charmie777

Categories     Savory Pies

Time 45m

Yield 20 empanadas

Number Of Ingredients 15

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Aug 25, 2022  · • 180 grams/ 6,5 oz of melted shortening, warm Instructions 1. For the Pino, always prepare it the day before, In a large saucepan, heat the oil …

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  • For the Pino, always prepare it the day before, 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 medium heat until onion is tender about 30 minutes. Add the flour and stir well and adjust seasoning if necessary, cook two more minutes. Cool and refrigerate.
  • d=”instruction-step-2″>2. For the dough, Make a brine with the milk, water, and salt, stir to dissolve the salt altogether. In a large bowl or in a stand mixer with the paddle attachment mix the flour and egg yolks, mix for a minute to incorporate. Add the melted shortening and work a little more, at this point you will see only crumbs. To form the dough start adding the brine with the mixer running on low speed until the dough is soft and flexible. If needed, keep adding water. Separate the dough into 20 portions and cover with a moist cloth. Work each piece individually, rolling until thin, cut in a circle about 7″ and fill with two tablespoons of Pino, a quarter of a hard-boiled egg, olives and raisins if desired. Close by smearing the edge, pressing firmly and make the folds. Brush with an egg wash before baking.
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