Empanadas Chilean Recipe
In Chile, the most traditional empanada filling is called "pino". Pino is a seasoned mixture of ground beef, onions, raisins, black olives,
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Skillet
- Wooden spoon
- Measuring spoon
- Measuring cup
- Mixing bowl
- Saucepan
- Kitchen scale
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
- Oven
- Stove
- Refrigerator
- Plastic wrap
- Fork
- Spatula
- Fine-mesh sieve
- Cooling rack
- Egg slicer
- Whisk
- Cup
- Kettle
Ingredients
- 3 large onions, chopped
- 1 lb ground beef
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 tablespoon paprika
- 1 beef bouillon cube, dissolved in
- 1/4 cup hot water
- 2 tablespoons flour
- 1/2 cup raisins
- 1/2 cup chopped olive
- 2 hard-boiled eggs, sliced
- 1 egg yolk
- 2 tablespoons milk
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