Festive recipe from Chile
And for our final offer of the Season, here’s a recipe for Carlos’ favourite – Empanada.
In Chile, the most traditional empanada filling is called “pino” which is a seasoned mixture of ground beef, onions, raisins and black olives, topped with hard-boiled eggs.
Empanada dough is quick and easy to make and can be prepared ahead and stored in the refrigerator. Pino tastes best if it’s made the day before and allowed to rest overnight before filling the empanadas. The more you can do ahead of time, the easier it is!
- Flour (1 kg)
- Unsalted butter (250 gm)
- Hot water (100 ml)
- Ground Beef (1kg)
- Onions (2kg)
- 2 hard boiled eggs sliced
- Half cup of chopped olives
- Salt, black pepper, cumin, ají de color (paprika).
To make the pastry, melt the butter and add to flour. Once that’s mixed, add hot water with 1 spoon of salt. Knead until the dough is even then let stand in a bowl covered with a cloth.
Chop the onion and cook in hot oil for about 5 minutes. Meanwhile boil eggs for 10 minutes. After 5 minutes the onions will be ready so add the ground beef, then add salt, pepper, cumin, and aji de color according to taste, cook the mix for 20 or 30 minutes then allow to cool.
Return to the dough and stretch it to a thickness of 3 or 5 mm. Cut a circle of 10 cm in diameter and then fill the centre with the cooled mixture of meat and onions. Add sliced egg and olives then fold over one side to make a crescent moon shape. Tighten the edges with a fork and cook in the oven at 200 degrees for about 20 min.