Empanadas de Pino

Ingredients

• Ground beef (1 pound)
• Onion (1 large, finely chopped)
• Garlic (2 cloves, minced)
• Pitted black olives (1/2 cup, sliced)
• Raisins (1/3 cup)
• Hard-boiled eggs (2, chopped)
• Cumin (1 teaspoon)
• Paprika (1 teaspoon)
• Salt (to taste)
• Black pepper (to taste)
• Empanada dough (12 discs (store-bought or homemade))
• Egg (1, beaten (for egg wash))

Instructions

1. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
2. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 5 minutes.
3. Stir in the raisins, sliced olives, chopped hard-boiled eggs, cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld. Remove from heat and let the filling cool completely.
4. Preheat the oven to 375°F (190°C).
5. On a clean surface, lay out each empanada dough disc. Place a generous spoonful of the cooled filling onto the center of each disc.
6. Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork or using your fingers for a decorative crimp.
7. Brush the tops of the empanadas with the beaten egg for a beautiful golden finish.
8. Arrange the empanadas on a baking sheet lined with parchment paper.
9. Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
10. Serve hot, and enjoy these delightful bites of Chilean tradition!