Pine Empanadas Recipe
In this recipe we are going to make some traditional pine empanadas from Chile. Depending on the region and the country where you are, the name of the ingredients and the fillings themselves may vary somewhat. So, let’s see the ingredients that we detail and the steps to prepare these delicious Chilean empanadas.
Ingredients to make Pine Empanadas:
- 500 grams of ground beef
- 100 grams of Tomato
- 80 grams of green or long onion
- 1 pinch of Cumin
- 1 teaspoon of oregano
- 1 liter of beef broth
- 1 glass of red wine
- 3 units of cooked egg
- empanada dough
- 1 pinch of garlic paste
- 1 pinch of salt
- 1 pinch of black pepper
- Olives (this ingredient is optional)
- Raisins (this ingredient is optional)
How to make Pine Empanadas:
1.The first step to make our Chilean empanadas recipe is to pre-list the ingredients.
2.We are going to make the filling. To do it, take a pan over medium heat with a little oil, once hot add the tomato and onion with oregano, salt and pepper to taste.
3.Once the base sauce takes color, add the ground meat with a little cumin, salt, pepper to taste. Sauté very well and integrate all the ingredients.
4.When the meat is well fried, add the red wine to deglaze the preparation and give our Chilean empanadas filling an extra touch
5.Take the meat to a pot, cover with the beef broth and cook until it takes on a thick consistency, if you wish you can add a teaspoon of wheat flour to thicken.
6.Remove the filling once you see that it has consistency and let it cool, add the finely chopped egg.
7.Flour the counter where we are going to work the empanada dough.
8.Stretch the dough very well, ideally it should be very thin.
9.Cut the tops of the empanadas with round molds.
10.I have this machine to make empanadas very easily, so what I do is put a lid on the empanada, add a little filling and close. It doesn’t matter if they don’t have the empanada maker, you can do it manually. If you wish, optionally, you can add an olive rune to each empanada and a raisin.
11.Take the empanadas to a plate and reserve them for a moment.
12.Beat two eggs so that we can paint our Chilean empanadas.
13.Paint with the help of a kitchen brush each of the empanadas with the beaten egg.
14.Take the pine empanadas to a refractory or a silicone mat like the one I have in the picture, take them to the oven preheated to 200ºC for approximately 20-25 minutes. Remember that the time depends on the size of our empanadas.
Serve the empanadas de pine piping hot, the ideal is to enjoy as dinner or snack accompanied by other starters, such as Chilean marraquetas.
