Empanadas de pino recipe

Chilean baked empanada whose pino is cooked the day before and chilled overnight, and which always hides the same trio inside: one olive with its pit, a few raisins and a quarter of hard-boiled egg.

15 hoursmedium12 ingredients

Ingredients

• 1000 g ground beef
• 4 onions
• 60 g raisins
• 20 black olives
• 5 hard-boiled eggs
• 2 tbsp paprika
• 1 tsp cumin
• 1000 g all-purpose flour
• 180 g lard
• 250 ml beef broth
• 250 ml milk
• 1 tbsp salt

How to make Empanadas de pino

1. The day before, brown 1 kg ground beef in 4 tbsp lard over high heat, about 8 minutes.
2. Add 2 tbsp paprika (ají de color), 1/1 tsp cumin, salt, pepper and 250 ml beef broth, then simmer 30 minutes.
3. Add 4 large onions cut into small dice and cook 30 minutes more until translucent, then stir in 2 tbsp flour to bind the juices. Cool and refrigerate overnight; a warm or wet pino soaks through the dough and bursts it in the oven.
4. Next day, rub 180 g melted lard into 1 kg flour with 1 tbsp salt, add 250 ml warm milk and 250 ml warm water, knead 10 minutes and rest 30 minutes.
5. Divide into 20 pieces and roll each into a disc about 18 cm across.
6. On each disc put 2 tbsp cold pino, 2-3 raisins, one black olive with the pit and a quarter of hard-boiled egg. All three go in every single empanada; without the raisin it is no longer an empanada de pino.
7. Brush the rim with milk, fold, press out the air, then fold the edge back over itself and pinch the corners shut.
8. Brush with beaten egg and bake at 200°C for 30-35 minutes until deep golden.

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