Recipe: Empanadas de Pino (Beef Empanadas) - Houston Chronicle

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FILLING

2 tablespoons vegetable oil

1 pound ground beef

½ cup beef or vegetable broth

1 tablespoon paprika

½ teaspoon ground cumin

Salt, to taste

Pepper, to taste

2 medium yellow onions, chopped

1 tablespoon all-purpose flour

DOUGH

1 cup whole milk, warm

½ tablespoon salt

4 ½ cups all-purpose flour

1 egg

6 tablespoons lard or butter, melted and warm

ASSEMBLY

20 raisins

10 black olives, pitted

3 eggs, hard-boiled

1 beaten egg to seal and brush

Instructions: Make the meat filling: In a large pot or skillet, warm 2 tablespoons of oil over medium-high heat.

Add the meat and cook 4 minutes, without breaking it apart. Flip it over, and cook 4 more minutes. Break it apart and add the broth, paprika, cumin, salt and pepper. Lower the heat to medium. Cook 10 minutes.

Add the onions and cook 30 minutes.

Add flour and mix well. Remove from the heat and let cool. Refrigerate overnight.

Make the dough: Mix the milk with the salt until dissolved.

Use a food processor or a stand mixer to blend the flour, egg and lard until it resembles coarse crumbs. With the machine running on low speed, add the milk in a stream.

The dough should be soft. If necessary, add warm water by the tablespoon until it softens. Knead for 5 minutes.

To make empanadas: Preheat oven to 350 degrees.

Transfer the dough to a floured counter and split into 10 equal portions.

For each empanada, flatten a ball of dough with your palm and roll it into an 8-inch circle.

Place 3 tablespoons of meat filling, 2 raisins, 1 whole olive and ¼ of a hard-boiled egg on the bottom half of the dough, avoiding the edge.

Wet the edge of the dough with egg and seal it shut, pressing down all around the seam. Fold the seam 3 times, sealing the curved part first and then forming what will be the cachitos (horns) of the empanada. Brush each empanada with egg and, using a toothpick, make 3 holes on the top of each to allow the steam to escape.

Bake for 35 minutes or until golden. Serve hot.

Makes 10 empanadas

From “The Chilean Kitchen” By Pilar Hernandez and Eileen Smith

The Link Lonk


September 29, 2020 at 10:00PM
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Recipe: Empanadas de Pino (Beef Empanadas) - Houston Chronicle

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