Video:How to Make Chilean Empanadas de Pino

Transcript:How to Make Chilean Empanadas de Pino

Hi, I'm Lynn Wilson for About.com.  Today, I'm going to show you how to make Chilean Empanadas de Pino using ingredients from About.com's South American food site.

Ingredients for Empanadas

Let's start with the ingredients. You'll need empanada dough, one pound of ground beef, one or two large onions, 2 cloves of garlic, 2 teaspoons cumin, 1 teaspoon chili powder, 1 tablespoon paprika, 1 cube of beef bouillon dissolved in 1/4 cup of water, 2 tablespoons flour, 1/2 cup raisins, 1/2 cup chopped olives, 2 hard boiled eggs, 1 egg yolk, and 2 tablespoons milk.  This recipe makes about 30 empanadas.

Empanada Filling

First we need to cook the ground beef mixture. Chop up the onion and mince the garlic. Cook the onion and garlic in a skillet with oil for about 5 minutes until they're soft.

Add the ground beef, cumin, paprika, chili powder, beef bouillon, and salt and pepper to taste. Brown the meat, and then stir in the flour. Simmer for 5 to 10 minutes, then remove the pan from the heat and allow it to cool.  To save some time, you can make this mixture in advance and store it in the refrigerator.  

Stuff the Empanada Dough

Divide the dough into golf ball sized pieces. Let the pieces rest for about 5 minutes, then, using a rolling pin, roll each out into circles 6 inches in diameter. It is helpful to flour the rolling pin, dough, and surface to avoid sticking.

Heat the oven to 350 degrees. Slice up the hard boiled eggs, and if necessary, chop up the olives. We used canned chopped olives to make things quicker.  

Place the dough circles on a baking sheet.  We put aluminum foil down on the baking sheet to make cleanup easy and sprayed the aluminum foil with cooking spray to prevent sticking.

Put a spoonful of the ground beef mixture on each dough circle. Add some chopped olives, a few raisins, and a hard boiled egg slice.

Wet the edge of the dough circles with water using your finger, to help the dough stick together. Fold each circle in half, enclosing the ingredients inside.  Press down with a fork along the edge to bond the dough with a decorative touch.

Bake the Empanadas

Arrange the empanadas in rows on the baking sheet. Mix the egg yolk with 2 tablespoons milk, and brush each empanada with that mixture.

Put the baking sheets in the oven and bake for 25 to 35 minutes. You'll know they're finished when they've turned golden brown. Remove them from the oven and allow them to cool for 5 to 10 minutes. Serve with your favorite toppings!

I hope you enjoyed this video on making Chilean Empanadas de Pino. Thanks for watching!  For more information, please visit about.com.