Empanadas De Pino 🫔
A recommendation from a fellow Chilean friend, these are so easy to make and are great for storage. The recipe is adapted from Sarah from Curious Cuisiniere
Empanadas De Pino 🫔
A recommendation from a fellow Chilean friend, these are so easy to make and are great for storage. The recipe is adapted from Sarah from Curious Cuisiniere
Open in Cookpad AppSteps
- 1
Sauté minced onions in a skillet with ~1 tbsp of olive oil over medium heat, until translucent
- 2
Add the meat, paprika, cumin, salt, pepper, and stock. Cook until the meat is browned.
- 3
Add the flour and cook until slightly thickened and not soupy.
- 4
Combine the olives and the eggs and let the filling cool down.
- 5
In the meantime, heat the milk in a small saucepan over medium heat until warm (not hot). Melt the salt and butter into the milk. Once the mixture cools slightly, add in the egg yolks and mix until combined.
- 6
In a large bowl, combine the flour and the milk mixture. Once combined, take out the dough and knead it for 2-3 minutes (make sure you don’t over knead it).
- 7
Roll the dough into a long snake and divide into 12 equal parts, rolling each part into a ball.
- 8
Preheat the oven to 180 degrees celcius.
- 9
Roll each ball flat into a 6-inch circle. Place some filling in the upper half of the circle, then moisten the edge of the upper half of the dough with egg white.
- 10
Fold the lower half of the dough over the filling and press the edges firmly, then twist the edges to seal.
- 11
Place the empanadas on a baking sheet-lined tray and brush with egg yolk.
- 12
Bake the empanadas for 30-35 minutes, until golden brown.
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