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Chilean Empanadas de Pino
Chilean Empanadas de Pino

Before you jump to Chilean Empanadas de Pino recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

Making the decision to eat healthily has incredible benefits and is becoming a more popular way of living. Poor diet is a contributing factor in health problems such as heart disease and high blood pressure which can put a drain on the economy. There are more and more efforts to try to get us to follow a more healthy way of living and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. In all probability, a lot of people think that it takes a lot of work to eat healthily and that they will have to drastically alter their way of life. In reality, however, just making some minor changes can positively impact day-to-day eating habits.

You can make similar modifications with the oils that you use for cooking. Olive oil contains monounsaturated fat which can help to lower bad cholesterol. Olive oil can also be healthy for your skin since it is an excellent source of vitamin E. It could be that you already believe that you consume fruit and vegetables but it can be worthwhile considering how fresh these are depending on where you buy these. Organic foods are an excellent choice and will reduce any possible exposure to toxic chemicals. You can ensure that you’re getting the most nutritional benefits from your fresh produce if you can find a local supplier as you will be able to buy the fruit when it is the freshest and ripest.

As you can see, it is easy to start to make healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to chilean empanadas de pino recipe. You can cook chilean empanadas de pino using 16 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to cook Chilean Empanadas de Pino:
  1. Take Filling (20 large empanadas):
  2. Provide minced beef (alternatively chopped beef)
  3. Provide large chopped onion (onion volume should be 50-100% compared to the beef)
  4. Prepare salted butter
  5. Provide ground cumin
  6. Prepare salt
  7. Use sweet paprika powder
  8. Provide ground black pepper
  9. Prepare chilli sauce (i.e. tabasco, sriracha or similar)
  10. Get Black olives, no pit (1 or 2 per empanada)
  11. Prepare Dough:
  12. Use all purpose flour
  13. Prepare melted salted butter
  14. Get warm water mixed with 1/2 tablespoon salt
  15. Take sweet papeika powder dissolved in 2 tablespoons olive oil
  16. Prepare eggwhite
Instructions to make Chilean Empanadas de Pino:
  1. Stirfry beef in 2 tablespoons butter
  2. Add cumin powder, 1/2 tablespoon salt and chilli sauce, cook until done but still juicy. Remove from heat
  3. Stirfry onion in 2 tablespoons butter
  4. Add 1/2 tablespoon salt and 2 tablespoons paprika. Remove from heat when cooked but still a bit hard/crunchy.
  5. Mix cooked onion and beef, adjust seasoning to taste (should be a bit salty and spicy since the dough will be neutral taste). Refrigerate (any remaining juices will get hard and make it easier to fill the empanadas)
  6. Mix flour, slowly adding water, butter and paprika/oil. Leave some water for the last (you might not need to use all the water). If the dough is too moist or too dry, adjust with more flour or water. Kead until uniform and not sticky
  7. Cover the dough with film or cloth to keep warmth
  8. Divide dough into the desired amount of empanadas (20 or more if you want them smaller)
  9. Roll the dough for each empanada into a circle, add the filling plus one olive. To make both ends of the dough stick, dip a finger in warm water and “paint” all around the edge of the dough. Close the empanada by rolling and pressing the dough all along the edge. Make holes with a fork to prevent the empanada from bursting in the oven. Brush eggwhite on the empanada.
  10. Put empanadas on baking sheet on an oven tray and bake at 200 Celsius for 20-25 mins until brown (lower time to 12-15 if you make smaller empanadas).
  11. Remove from oven, put on tray covered with cloth, let rest for 15 mins before serving.

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