“Delicious Chilean Snack – Scrumptious Empanadas de Pino”
Discover this mouthwatering Chilean Snack recipe for Empanadas de Pino, a delicious blend of ground beef, spices, and corn kernels. This intermediate-level dish offers a perfect balance of flavors and textures that will transport your taste buds to the Andean region of South America. Make these empanadas for a fun gathering or simply enjoy them as a satisfying meal on your own.
Allergens
Dairy (butter), Eggs (in egg wash)
Ingredients
- 2 cups all
- purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 4 to 6 tablespoons ice water
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1 cup fresh or frozen corn kernels
- 1 large egg, beaten
- Sour cream, for serving
Instructions
- In a large bowl, mix the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough comes together. Divide the dough into two equal portions, shape into discs, wrap in plastic, and refrigerate for 1 hour.
- In a large skillet, heat the vegetable oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the ground beef and cook until browned, breaking up any lumps with a wooden spoon. Drain excess fat if necessary.
- Stir in the cumin, paprika, black pepper, allspice, and cinnamon, and cook for 1 minute more. Remove from heat and let cool slightly.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out one dough disc into a thin sheet about 1/8 inch thick. Cut into 6 circles using a 4 inch round cookie cutter or glass. Repeat with the remaining dough.
- Brush edges of each circle with beaten egg. Place 2 tablespoons of meat mixture onto half of each circle, avoiding the edges. Fold over the other half to create a semi circle and press edges together firmly to seal. Crimp the edges using a fork or your fingers.
- Transfer the empanadas to the prepared baking sheet. Cut three small slits on top of each empanada. Bake until golden brown, about 20 to 25 minutes. Let cool slightly before serving with sour cream on the side.
Chef’s Insight
Use the point of a knife to press down on the dough during crimping to create a decorative pattern around the edges of the empanadas.
Notes
Chilean cuisine often combines indigenous and Spanish influences, resulting in dishes like empanadas that feature unique spice combinations.