Empanadas de Pino holds a place in culinary heritage deeply rooted in the past and customs. The term “empanada” originates from the word “empanar” signifying to enclose or cover with bread. Though introduced to the Americas by settlers, the empanada has been. Refined across various Latin American nations. In Chile, the Empanada de Pino has emerged as a cherished delicacy, particularly embraced during the Fiestas Patrias marking the country’s Independence Day festivities.
The filling, known as “pino” is distinctive to Chilean empanadas and mirrors the nation’s agricultural abundance. The blend of beef, sweet raisins, tangy olives, and velvety boiled eggs crafts a multidimensional and gratifying taste experience. Beyond sustenance, this dish embodies significance by uniting families in its preparation and consumption, during joyous gatherings.
Recipe For Making Empanadas de Pino
Ingredients
Dough:
- 4 cups of all-purpose flour
- 1 teaspoon of salt
- 1 cup of melted lard or vegetable shortening
- 1 cup of water
- 1 tablespoon of vinegar
Filling (Pino):
- 1 pound of ground beef
- 2 large onions, finely chopped
- 2 tablespoons of vegetable oil
- 2 teaspoons of paprika
- 1 teaspoon of ground cumin
- 1 teaspoon of oregano
- Salt and pepper to taste
- 1/2 cup beef broth
- 2 hard-boiled eggs, chopped
- 1/4 cup raisins
- 1/4 cup black olives, pitted and chopped
Instructions Making Dough
Combine the flour and salt in a large mixing bowl.
Mix in the lard or shortening until it looks like crumbs.
Pour in the water and vinegar, stirring until a dough forms.
Knead the dough on a floured surface for around five minutes until it is smooth.
Cover the dough with a cloth. Let it sit for at least half an hour.
Preparing the Filling (Pino);
Heat up vegetable oil in a skillet, overheat. Start by adding the onions and cook them until they turn see-through.
Next, mix in the ground beef, breaking it into pieces with a spoon as it browns.
Season the mixture, with paprika, cumin oregano, salt, and pepper.
Pour in the beef broth. Let it simmer until most of the liquid cooks off.
Stir in the chopped boiled eggs, raisins, and olives. Combine everything well. Take it off the heat to cool down.
Putting Together the Empanadas
Preheat your oven to 375°F (190°C).
Divide your dough into balls (around golf ball size).
Roll out each ball on a floured surface to create a circle 6 inches wide.
Spoon 2 tablespoons of filling onto each dough circle center.
Fold over the dough to make a half-moon shape. Seal the edges using a fork.
Arrange the empanadas on a baking sheet lined with parchment paper.
Baking Instructions for Empanadas
Brush beaten egg on top of each empanada for a touch.
Bake them in your preheated oven for 20 to 25 minutes. Until they turn golden brown.
Serve the Empanadas de Pino after allowing them to cool down a bit. Pair them with pebre (salsa) or a fresh green salad for a meal experience.
Empanadas de Pino represents more than a treat; they embody the rich culture and traditions of Chile. Whether savored during occasions or informal get-togethers, these empanadas unite individuals through their appreciation for delicious home-cooked cuisine.
