Chilean Style Empanadas De Pino Recipes

CHILEAN-STYLE EMPANADAS DE PINO

Steps:

• Gather the dough ingredients.
• Sift the flour into a bowl and then stir in 1 teaspoon of the salt and all of the sugar.
• Mix the butter and shortening (or lard) into the flour mixture with a pastry cutter, or with two knives, until fairly well incorporated.
• Whisk the egg yolks with 1 cup of water.
• Stir in 1/2 cup of the water-egg mixture, a little bit at a time, until the dough starts to come together smoothly.
• Keep kneading the dough, adding more of the water-egg mixture as needed. A few tablespoons of extra water may be needed. The dough will become smooth, although somewhat soggy until it has thoroughly chilled.
• Cover the dough with plastic wrap and refrigerate for about 1 hour. The dough can also be kept in the fridge for up to two days. When ready to use, the dough should be soft and smooth, not elastic. When poking a hole in the dough with a finger, the indentation should remain. Reserve.
• Gather the filling ingredients.
• Heat the vegetable oil and butter in a skillet over medium-low heat.
• Add the chopped onions and cook, stirring frequently, until the onions are softened and fragrant.
• Add the garlic and cook for 1 minute more.
• Add the ground beef, cumin, chili powder, paprika, beef bouillon (dissolved in the hot water), and salt and pepper to taste.
• Cook the beef, stirring and crumbling the meat with a spatula, until well-browned.
• Add the flour and continue to cook for 2 to 3 minutes.
• Remove the skillet from the heat and stir the raisins and black olives into the beef mixture.
• Let the filling cool completely. The filling will keep up for up to two days in the refrigerator.
• Gather the ingredients.
• Preheat the oven to 350 F and grab a baking sheet.
• Separate the empanada dough into golf-ball-size pieces and roll into smooth balls.
• Let the dough balls rest for 5 minutes.
• Roll each ball of dough on a floured surface into a 6-inch circle of about 1/4-inch in thickness.
• Add 1 tablespoon of the ​beef filling and one slice of hardboiled egg into the middle of the circle.
• Brush the edges with water and fold the pastry in half over the filling to make a semi-circle. Seal the edges by pressing down with fingers.
• Brush the sealed edge lightly with water, then turn the edge toward the middle and press with fingers to seal.
• Mix the egg yolk with 2 tablespoons of milk and brush the empanadas with the mixture.
• Bake for 25 to 30 minutes or until golden brown.

CHILEAN EMPANADAS

Steps:

• Heat oil in heavy skillet over medium heat.
• Add beef, bell pepper and garlic.
• Cook until beef loses its pink color and vegetables begin to soften, about 6 minutes.
• Add raisins and next 6 ingredients and cook until mixture is thick, about 5 minutes.
• Season to taste with salt and pepper.
• Mix in cheese and cilantro.
• Preheat oven to 375º.
• Roll out one biscuit on lightly floured surface to 4-inch circle.
• Brush half the dough with egg wash.
• Place 1 rounded tablespoon filling on dough.
• Fold over to crate half circle; press edges to seal.
• Using fork, crimp edges.
• Place on large baking sheet.
• Brush with egg wash.
• Bake until golden brown, about 12 minutes.

EMPANADAS CHILEAN

Steps:

• 1. Prepare empanada dough and chill.
• 2. Cook the onions and garlic in the vegetable oil and butter until softened. Add the ground beef, cumin, chile powder, paprika, beef bouillon, and salt and pepper to taste.
• 3. Cook the beef, stirring and crumbling the meat, until browned. Add the flour and continue to cook for 5 or 10 minutes more.
• 4. Remove the meat mixture and let cool. The beef mixture will keep up to 2 days in the refrigerator.
• 5. Shape the empanadas: Separate the dough into golf ball size pieces, and roll into smooth balls. Let rest for 5 minutes. On a floured surface, roll each ball of dough into a 6 inch diameter circle, about 1/4 inch thick. Add 1 tablespoon of the beef filling, a few raisins and some chopped olives, and a slice of hard boiled egg to the middle of the circle.
• 6. Brush the edges with water and fold the pastry in half over the filling, to make a semi-circle.
• 7. Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.
• 8. Mix the egg yolk with 2 tablespoons milk, and brush the empanadas with the mixture.
• Bake at 350 for 25-30 minutes, or until golden brown.