Teresa's Recipes
Empanadas de Pino
Empanadas de Pino are a cherished traditional dish from Chile, embodying the rich culinary heritage of the country. These savory turnovers are filled with a delightful mixture of seasoned ground beef, sweet raisins, briny olives, and hard-boiled eggs, all enveloped in a flaky, golden crust. Perfect as an appetizer or a main course, these empanadas are sure to transport you to the vibrant streets of Chile with every bite.
Ingredients
- 1 pound Ground beef
- 1 large, finely chopped Onion
- 2 cloves, minced Garlic
- 1/2 cup, sliced Pitted black olives
- 1/3 cup Raisins
- 2, chopped Hard-boiled eggs
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- to taste Salt
- to taste Black pepper
- 12 discs (store-bought or homemade) Empanada dough
- 1, beaten (for egg wash) Egg
Dietary Notes
- Servings: 12
- Dish Type: Entrée/Appetizer
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Calories: 250
- Fat: 15g
- Carbs: 20g
- Protein: 10g
- Sodium: 300mg
- Sugar: 5g
Instructions
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 5 minutes.
- 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.
- Preheat the oven to 375°F (190°C).
- On a clean surface, lay out each empanada dough disc. Place a generous spoonful of the cooled filling onto the center of each disc.
- 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.
- Brush the tops of the empanadas with the beaten egg for a beautiful golden finish.
- Arrange the empanadas on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
- Serve hot, and enjoy these delightful bites of Chilean tradition!