Name: Chilean Beef Empanadas de Pino
Prep time: 1 h 10 min
Cook time: 35 min
Total time: 1 h 45 min
Cuisine: Chilean
Ingredients: For the Pino,; • 1 kilo or 2 pounds of ground beef 90%; • 1 cup beef broth; • 3 large or 4 medium onions chopped into small cubes; • 2 tablespoons all-purpose flour; • 2 tablespoons red pepper or paprika or Merken (Chilean smoked chili); • 1/2 teaspoon ground cumin; • salt and pepper; • 4 tablespoons vegetable oil; Optional,; • 20 black olives; • 40 raisins; • 4 hard-boiled eggs; For the dough,; • 1 cup whole milk; • 1 cup of warm water; • 1 tablespoon salt; • 1 kilo or 2 pounds of all-purpose flour; • 2 eggs; • 180 grams/ 6,5 oz of melted shortening, warm

Ingredients

Units

For the Pino,

• 1 kilo or 2 pounds of ground beef 90%
• 1 cup beef broth
• 3 large or 4 medium onions chopped into small cubes
• 2 tablespoons all-purpose flour
• 2 tablespoons red pepper or paprika or Merken (Chilean smoked chili)
• 1/2 teaspoon ground cumin
• salt and pepper
• 4 tablespoons vegetable oil

Optional,

• 20 black olives
• 40 raisins
• 4 hard-boiled eggs

For the dough,

• 1 cup whole milk
• 1 cup of warm water
• 1 tablespoon salt
• 1 kilo or 2 pounds of all-purpose flour
• 2 eggs
• 180 grams/ 6,5 oz of melted shortening, warm

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Instructions

1. For the Pino, always prepare it the day before,
In a large saucepan, heat the oil and fry the meat until lightly browned, about 8 minutes. Add the paprika, salt, pepper, and cumin, and saute for a few minutes.
Add the broth and simmer for 30 minutes over low heat. Add the onion, mix well, and cook over medium heat until the onion is tender, about 30 minutes.
Add the flour, stir well, and adjust the seasoning if necessary. Cook for two more minutes. Cool and refrigerate.

2. For the dough,
Make a brine with the milk, water, and salt, and stir to dissolve the salt. Mix the flour and eggs in a large bowl or a stand mixer with the paddle attachment and mix for a minute to incorporate.
Add the melted shortening and work a little more. At this point, you will see only crumbs. Add the brine with the mixer to form the dough, running on low speed until the dough is soft and flexible. If needed, keep adding water. Separate the dough into 12 or 20 portions and cover with a moist cloth.

Work each piece individually, rolling until thin, cut in a circle about 7″, and fill with two tablespoons of Pino, a quarter of a hard-boiled egg, olives, and raisins if desired. Close by smearing the edge, pressing firmly, and making the folds. Brush with an egg wash before baking.