Chilean Empanadas with Beef (Empanadas de Pino)
These Chilean Empanadas with Beef (Empanadas de Pino) are delicious! The dough is very easy to make, too. They're perfect paired with a nice glass of wine.
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Servings: 6 empanadas
Ingredients
For the dough
- 320 g all-purpose flour
- 1 tsp salt
- 2 tbsp white wine
- 120 ml water
- 50 g shortening
For the beef filling (pino)
- 3 tbsp olive oil
- 350 g finely chopped brown onion
- ¼ tsp ground cumin
- 1 tsp paprika
- 1 tsp dry oregano
- 280 g tenderloin/filet, rump, or steak cut in 5mm / ⅕ inch cubes
- 1 tbsp all-purpose flour
- 200 ml beef stock or water
- Salt and pepper to taste
To assemble
- 2 hard-boiled eggs
- 6 black olives
- 50 g yellow raisins
Eggwash
- 1 egg
- 1 tbsp water
Instructions
For the dough
- In a bowl, mix the flour and salt.
- Place the shortening and water in a small pan over medium heat. Once it breaks into a boil, add it to the flour.
- Also, add the wine (cold or at room temperature).
- Mix everything with a spatula first to avoid burning your hands and then knead with your hands until you have a homogenous dough.
- Wrap the dough and refrigerate for at least 1 hour or up to 2 days.
For the filling
- Preheat a large pan over medium heat.
- Add the oil, onion, cumin, paprika and oregano.
- Stir every couple of minutes, you need to spend a good amount of time cooking the onion. It should take about 15 minutes and the end result needs to smell sweet.
- Add the beef and stir for a couple of minutes.
- Add the flour and mix. The flour is my mom's trick to make the empanadas juicier.
- Add the stock or water and let it come to a boil. From the moment it breaks into a boil, let it cook for a minute longer and remove the pan from the heat. Let the filling cool down completely. Ideally, refrigerate it overnight. The flour will make it thicken as it cools and make the empanadas easier to fill.
To assemble
- For the hard-boiled eggs, place them in a saucepan with room-temperature water. Place the saucepan over high heat. When it comes to a rolling boil, start counting 8 minutes. Then transfer the eggs to a bowl with ice to stop the cooking process. Peel them and cut them in quarters.
- Divide the dough into 6 equal portions. Roll them out as round as you can until the dough is 2-3mm thick. Then cut it round by using a 20cm/8in diameter dish as a template, cutting around it with a knife.
- Place about 4-5 tablespoons of filling at the centre and slightly to one side of the empanada. Place an olive on top and ¼ of an egg.
- Beat the egg and water from the egg wash and use it to paint the edge of the empanada. Fold it in half. Stick it well and try to remove all the air. Then, fold the edges in and the front upwards. This will give you a rectangular empanada. Une your index finger and press on all corners of the empanada to seal them.
- Place the empanada on a baking tray lined with baking paper and paint with the egg wash. Repeat with all the empanadas.
- If you have leftover dough you can bring it together using wet hands and roll it out again.
- Bake the empanadas in a preheated oven at 200°C/400°F for 20-25 minutes or until they're golden on top and underneath.
- Serve them hot.
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