Empanadas de Pino (Chilean Beef Turnovers)
Empanadas de Pino, also called Chilean Beef Turnovers, hold a treasured spot in Chile’s culinary heritage. They’re a constant presence at gatherings, family
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at delishglobe.com.
Ingredients
- 3 ½ cups 450 g all-purpose flour
- 1 teaspoon salt
- ½ cup 120 g unsalted butter, chilled and cubed
- ¾ cup 180 ml warm milk
- 1 egg (lightly beaten (for brushing))
- 2 tablespoons olive oil
- 1 large onion (finely chopped)
- 1 pound 450 g ground beef
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon oregano
- Salt
- pepper
- 2 hardboiled eggs (diced)
- ¼ cup 50 g black olives, pitted
- ¼ cup 50 g raisins
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Chilean Empanadas De Pino
freshpressedoliveoil.com
Empanadas Chilean Recipe
food.com
Chilean Recipes: My Family's Secret Empanadas de Pino Recipe
tastedessert.com
Empanadas de Pino: The Ultimate Chilean Comfort Food
recipebuster.com
Chilean-Style Empanadas de Pino - Recipes | Goya Foods
goya.com
Chilean Empanadas
gigactic.com
Chilean Empanadas with Beef Recipe
quericavida.com
Empanadas de Carne (Beef Empanadas)
piscotrail.com