TRADITIONAL SANTIAGO DE CHILE DISH: PINE EMPANADAS
INSTRUCTIONS:
Chilean pine empanadas are very simple; meat (minced, not ground) and onion predominate, the dressings are discreet, but the combination with the dough, the black olives, the hard-boiled egg and the raisins give it a spectacular flavor.
Ingredients:
2 tablespoons of oil
2 lb ground beef, can be post (for example top sirloin)
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1 teaspoon salt
pepper to taste
1/2 teaspoon cumin
1/2 cup of water
1 large onion, chopped into small cubes
1 tablespoon all-purpose flour
For the mass:
1/2 cup of milk
1/2 cup of warm water
2 teaspoons of fine salt
1 lb all-purpose flour
2 egg yolks
3 oz warm melted shortening
For the filling:
20 black olives
40 raisins (raisins)
2 hard boiled eggs
1 egg, beaten for brushing
Instructions:
Heat the oil in a large skillet over medium heat. Saute meat 3 minutes without stirring, turn and brown for 3 more minutes. Add paprika, oregano, salt, pepper and cumin, stir well. Add the water and the chopped onion. Cook for 30 minutes on low heat. Add the flour and stir well. Adjust the seasoning if necessary. Turn off the heat, let cool and refrigerate.For the dough: Make a brine with the milk, water and salt. Stir until salt is completely dissolved.In large bowl, mix flour and egg yolks; Stir in with a fork. Add the butter and work a little more in the same way, forming crumbs. Keep working the dough, while adding the brine, until it is smooth and elastic. About 10 minutes of kneading by hand.If you need more moisture, add a little more water and unsalted milk.
Preheat the oven to 350°F.Separate the dough into 10 portions and cover with a clean cloth.Work each portion individually. Form into a ball and roll out to a thin dough the size of a salad plate (8 inches).Fill with 2 tablespoons pine, 1/4 hard-boiled egg, 1-2 olives, and raisins if desired.Make sure to remove the air before closing. Spread the edge with milk, press firmly and make the folds. Brush with beaten egg and water before baking. Bake for 30 to 35 minutes until golden brown. Watch while cooking. If they inflate, bury a toothpick to deflate them, so they don’t open. Serve hot with some sauce, i like it with red souce.
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