Empanadas de pino
Baked pastries with a meat filling, an olive and an egg. Chilean food for 18 September and for any Sunday.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Dice the onion and sweat it in fat for twenty minutes over a low heat; it should turn sweet, not brown.
Add the meat, paprika and cumin and stew twenty minutes. By volume there should be at least as much onion as meat.
Chill the filling for at least three hours, ideally overnight.
Knead a dough from the flour, melted fat, warm milk and salt. Work it ten minutes and rest it half an hour.
Roll out twenty-centimetre rounds. On each go two spoons of filling, an olive, a quarter egg and a pinch of raisins.
Fold into a parcel, seal the edges and turn them over twice. Prick the top with a toothpick so steam can escape.
Brush with yolk and bake at 200 °C for twenty-five minutes, to a deep gold.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Valeta · CC BY-SA 3.0