Empanadas de Pino

Method

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1. Mix the flour and salt, then stir in the melted butter, egg yolk and milk to a soft dough. Knead for 5 minutes, wrap and rest for 30 minutes.

   Mark done Start 5 min timer

2. Heat the oil in a large pan over medium heat and cook the onions for 15 minutes, until very soft. Add the beef, cumin, paprika, oregano, salt and pepper and cook for 10 minutes, breaking up the meat, until browned.

   Mark done Start 15 min timer

3. Stir in the tablespoon of flour and cook for 1 minute. Spread the pino on a tray and cool completely, at least 1 hour.

   Mark done Start 1 min timer

4. Heat the oven to 200°C / 400°F and line two baking trays with baking paper.

   Mark done

5. Roll the dough to 3 mm thick and cut 8 rounds of about 18 cm across, re-rolling the trimmings.

   Mark done

6. Put 4 tablespoons of pino on each round, with a slice of egg, 2 olives and a few raisins. Fold the dough over, press the edges together and crimp with a fork.

   Mark done

7. Set the empanadas on the trays, brush with the beaten egg and bake for 25 to 30 minutes, until golden brown.

   Mark done Start 25 min timer

Chef’s Tips

• Cook the onions until they are sweet and soft. Undercooked onion makes a sharp filling.
• Cool the filling before you fill. Warm pino melts the dough and makes it hard to seal.
• Do not overfill. The pastry splits in the oven if the filling is too full.

Common Substitutions & Variations

• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Pebre (Chilean salsa)
• A glass of red wine
• A green salad

Storage & Reheating

Keep in the fridge up to 3 days and reheat in a 180°C oven for 12 minutes. Freeze baked empanadas for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.