Chilean Empanadas De Pino
These are made the traditional Chilean way, filled with beef, onions, spices, and stuffed with hard-cooked egg quarters and brined green olives.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at freshpressedoliveoil.com.
Cooking tools:
- Food processor
- Rolling pin
- Pastry brush
- Chef's knife
- Cutting board
- Skillet
- Baking sheet
- Oven
- Mixing bowl
- Spatula
- Whisk
- Fork
- Plate
- Plastic wrap
- Refrigerator
- Measuring cup
- Measuring spoon
Ingredients
- 3-3/4 cups unbleached all-purpose flour
- 1 tablespoon sugar
- 1-1/2 teaspoons salt
- 12 tablespoons unsalted butter, cut into 1/2-inch cubes and kept chilled
- 1-1/4 cups ice water
- 3 tablespoons extra virgin olive oil
- 3 cloves of garlic, finely minced
- 3/4 pound of ground beef, preferably chuck
- 1 large onion, peeled and finely diced
- 1 teaspoon ground cumin
- 2 teaspoons sweet paprika
- 1 teaspoon dried oregano
- 1 teaspoon hot sauce, or more to taste
- Salt
- pepper
- 3 hard-boiled eggs, peeled and quartered lengthwise
- 12 brined large green or black olives, pitted
- 3/4 cup golden or sultana raisins
- 1 egg
- 1 tablespoon of water
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