📍 O'Higgins
Chilean pino empanadas
Baked empanadas with a thin pastry filled with beef-and-onion pino, boiled egg, olive and raisins.
- Preparation
- 45 min
- Cooking
- 30 min
- Waiting and resting
- 30 min
History
The pino empanada is an emblematic Chilean preparation, especially associated with the Fiestas Patrias and the rural cooking of the central zone. The pino filling combines seasoned beef and onion and is commonly finished with egg, olive and raisins.
Ingredients
Preparation
- 1
Mix 750 g flour with 1 teaspoon salt, 100 g lard and 300 ml warm water; knead for 8 minutes and rest for 30 minutes.
- 2
Sauté 3 onions with 2 tablespoons oil for 10 minutes; add 600 g beef, 1 teaspoon cumin and 1 teaspoon paprika and cook for 8-10 minutes. Cool completely.
- 3
Divide the dough into 8 portions and roll into discs about 20 cm wide.
- 4
Place pino on each disc and add ½ boiled egg, 1 olive and a few raisins; moisten the edges, close and fold the corners.
- 5
Brush with 1 beaten egg and bake at 200 °C for 25-30 minutes until golden.
Cooking tips
- Cool the pino completely before filling so the pastry does not become wet and split in the oven.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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