Empanadas de pino recipe

Delicious Chilean empanadas filled with savory goodness.

90 minmedium10 ingredients

Ingredients

• 500 g all-purpose flour
• 200 ml water
• 50 ml olive oil
• 400 g ground beef
• 1 onion
• 2 hard-boiled eggs
• 100 g black olives
• 1 tsp cumin
• 1 tsp salt
• 1 tsp pepper

How to make Empanadas de pino

1. Measure and prepare 500 g all-purpose flour, 200 ml water, and 50 ml olive oil in a mixing bowl.
2. In a large bowl, mix the flour, water, and olive oil together until a dough forms, about 5-7 minutes.
3. Cover the dough with a cloth and let it rest for 30 minutes at room temperature to relax.
4. Chop 1 onion finely and heat a bit of oil in a frying pan over medium heat for 1-2 minutes.
5. Sauté the chopped onion until translucent, about 5 minutes, stirring occasionally.
6. Add 400 g ground beef to the pan with the onions. Cook, stirring, until the beef is browned, about 10 minutes.
7. Season the beef with 1 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon pepper, mixing well to combine flavors.
8. Chop 2 hard-boiled eggs and 100 g black olives, then mix them into the beef filling until evenly combined. Preheat the oven to 200°C (400°F).
9. Roll out the rested dough, cut into circles, fill each with the beef mixture, fold over, and seal the edges firmly.
10. Bake the filled empanadas in the preheated oven for 25 minutes until golden brown on top.

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