Empanadas de Pino

Baked pastries filled with beef, onion, egg and olive.

Ingredients

• 4 cups Flour
• 150 g Butter
• 1 cup Warm water
• 600 g Ground beef
• 4 Onions
• 3 Hard-boiled eggs
• 12 Black olives
• ½ cup Raisins
• 1 tbsp Cumin
• 1 tbsp Paprika
• 1 Egg
• 2 tsp Salt

Method

1. Make the filling — Cook the onions very slowly for 20 minutes, add the beef and spices, then cool completely — warm filling tears the dough.
2. Make the dough — Rub the butter into the flour, add warm salted water, and knead into a smooth dough.
3. Roll — Roll out and cut large discs.
4. Fill — Add filling, an olive, egg slice and raisins to each.
5. Fold — Fold into a rectangle, sealing with water and folding the edges over twice.
6. Bake — Brush with egg and bake at 200°C for 25 minutes until deep golden.
7. Empanadas are ready — Rest 5 minutes — the filling is molten.

More Chile recipes

• Pastel de Choclo
• Cazuela