Easiest Way to Prepare Spicy Chilean Empanadas de Pino

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Interesting isn't it, natural and organic living is a need no longer a choice. With any luck you will benefit from the item above. Now we come lower back to the chilean empanadas de pino recipe. You can cook chilean empanadas de pino using 16 ingredients and 11 steps. Here's a way to prepare dinner the recipe..

The ingredients needed to prepare Chilean Empanadas de Pino:

1. Take of Filling (20 large empanadas):.
2. Get of minced beef (alternatively chopped beef).
3. Provide of large chopped onion (onion volume should be 50-100% compared to the beef).
4. Take of salted butter.
5. Take of ground cumin.
6. Get of salt.
7. Get of sweet paprika powder.
8. Use of ground black pepper.
9. Get of chilli sauce (i.e. tabasco, sriracha or similar).
10. Provide of Black olives, no pit (1 or 2 per empanada).
11. Provide of Dough:.
12. Use of all purpose flour.
13. Prepare of melted salted butter.
14. Use of warm water mixed with 1/2 tablespoon salt.
15. Take of sweet papeika powder dissolved in 2 tablespoons olive oil.
16. Use of eggwhite.

Steps to make Chilean Empanadas de Pino:

1. Stirfry beef in 2 tablespoons butter.
2. Add cumin powder, 1/2 tablespoon salt and chilli sauce, cook until done but still juicy. Remove from heat.
3. Stirfry onion in 2 tablespoons butter.
4. Add 1/2 tablespoon salt and 2 tablespoons paprika. Remove from heat when cooked but still a bit hard/crunchy..
5. Mix cooked onion and beef, adjust seasoning to taste (should be a bit salty and spicy since the dough will be neutral taste). Refrigerate (any remaining juices will get hard and make it easier to fill the empanadas).
6. Mix flour, slowly adding water, butter and paprika/oil. Leave some water for the last (you might not need to use all the water). If the dough is too moist or too dry, adjust with more flour or water. Kead until uniform and not sticky.
7. Cover the dough with film or cloth to keep warmth.
8. Divide dough into the desired amount of empanadas (20 or more if you want them smaller).
9. Roll the dough for each empanada into a circle, add the filling plus one olive. To make both ends of the dough stick, dip a finger in warm water and “paint” all around the edge of the dough. Close the empanada by rolling and pressing the dough all along the edge. Make holes with a fork to prevent the empanada from bursting in the oven. Brush eggwhite on the empanada..
10. Put empanadas on baking sheet on an oven tray and bake at 200 Celsius for 20-25 mins until brown (lower time to 12-15 if you make smaller empanadas)..
11. Remove from oven, put on tray covered with cloth, let rest for 15 mins before serving..

We provide you only the perfect Chilean Empanadas de Pino recipe here. We also have wide variety of recipes to try. Chilean Empanadas de Pino Jump to: Recipe Weight Loss Tips Before you jump to Chilean Empanadas de Pino recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy. Empanadas De Pino are the iconic food of Chile. The word, pino, is derived from the Mapuche indigenous word, pinu, which means: pieces of cooked meat.

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