Favorite of Belen Martinez,
WCF Senior Product Analyst
Recipe adapted from Pilar’s Chilean Food and Garden
INGREDIENTS:
For the pino:
• 2 lbs. ground beef
• 1/4 cup vegetable oil
• 1 cup beef broth
• 3 large or 4 medium onions, diced
• 2 Tbsp all-purpose flour
• 2 Tbsp paprika
• 1/4 tsp ground cumin
• salt and pepper to taste
Optional:
• 20 black olives
• 5 hard-boiled eggs
• 1 egg for egg wash
For the dough:
• 1 cup milk
• 1 cup warm water
• 1 Tbsp salt
• 7 cups flour (might need a little more)
• 2 eggs
• 6.5 oz melted shortening (~3/4 cup + 1 Tbsp)
INSTRUCTIONS:
For the pino:
Note: The pino must be prepared the day before.
1. In a large saucepan, heat the oil and fry the onions until translucent (8-10 minutes) over medium heat.
2. Add the meat and fry until lightly browned (8 minutes).
3. Add in the paprika, salt, pepper, and cumin, and sauté for a few minutes.
4. Add the broth and simmer for 30 minutes over low heat.
5. Add the flour and stir well. Now is the time to adjust the seasonings if necessary. Cook for two more minutes.
6. Once the pino is done, cool and refrigerate overnight.
For the dough:
1. Make a brine with the milk, water, and salt, and stir until the salt is dissolved.
2. Mix the flour and eggs in a large bowl or a stand mixer with the paddle attachment for one minute.
3. Add the melted shortening and continue mixing.
4. You should only see crumbs at this point. To form the dough, start adding the brine with the mixer running on low speed until the dough is soft and flexible. If needed, add more water.
5. Separate the dough into 20 portions and cover with a damp cloth.
Assembling the empanadas:
1. Preheat oven to 350F.
2. Grab a piece of dough and roll it until it is a thin circle (about 7” in diameter).
3. Fill it with two tablespoons of pino, a quarter of a hard-boiled egg, and an olive.
4. Brush the edges of the dough with water and fold the dough in half over the filling to make a semi-circle.
5. Seal the edges by pressing down with fingers.
6. We want these empanadas to be completely sealed so continue sealing by folding each side of the dough in by ½ inch.
7. Poke the empanada with a fork to prevent the empanada from bursting in the oven.
8. Transfer all empanadas to a baking sheet and brush with egg wash.
9. Bake for 30-35 minutes until golden brown.
10. Serve hot and enjoy!