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Name: Empanadas de Pino
Total time: 1 h 45 min
Yield: Serves 8
Cuisine: Chile
Ingredients: 500 g all-purpose flour; 125 g lard; 180 ml warm water; 2 tsp salt; 400 g ground beef; 2 onion; 1 tbsp sweet paprika; 1 tsp ground cumin; 120 ml beef stock; 40 g raisins; 16 black olives; 2 hard-boiled eggs; 1 egg

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Chile1 h 45 minServes 8déjà cuisiné

Empanadas de Pino

Ingrédients13

all-purpose flour500 g
lard125 g
warm water180 ml
salt2 tsp
ground beef400 g
onion2
sweet paprika1 tbsp
ground cumin1 tsp
beef stock120 ml
raisins40 g
black olives16
hard-boiled eggs2
egg1

céréaleautreépice et sauceviandelégumefruitlaitier et œuf

Préparation

Rub the lard into the flour and 1 tsp salt until crumbly, then mix in the warm water to form a smooth dough. Cover and rest for 30 minutes.
Finely chop the onions and cook them in a little of the remaining fat until soft. Add the beef, paprika, cumin, and remaining salt, and cook until the meat browns.
Stir in the stock and simmer until the filling, called pino, is moist but not watery. Cool completely, then mix in the raisins.
Divide the dough into 8 balls and roll each into a round about 18 cm across.
Place a spoonful of pino on each round, add a quarter of hard-boiled egg and 2 olives, then fold and crimp the edge firmly.
Brush with beaten egg and bake at 200°C for 25 to 30 minutes, until deep golden.