Chilean
Pino Empanadas
Savory Chilean pastry filled with a hearty mixture of beef, onions, olives, and hard-boiled eggs, these Pino Empanadas are a perfect snack to satisfy your hunger with a burst of flavors.
Total Time1 minute
Servings10
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
16
Protein
30
Carbs
18
Fat
2
Fiber
0g
Sodium
Ingredients
- 500g ground beef
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1/2 cup black olives, pitted and chopped
- 2 hard-boiled eggs, chopped
- 1/4 cup fresh parsley, chopped
- 1 package of empanada dough (about 10 circles)
- 1 egg (for egg wash)
Instructions
- 1In a large skillet, heat the olive oil over medium heat.
- 2Add the chopped onions and sauté until they become translucent, about 5 minutes.
- 3Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, approximately 7-10 minutes.
- 4Stir in the cumin, salt, and pepper, adjusting the taste to your preference.
- 5Remove from heat and mix in the chopped olives, hard-boiled eggs, and parsley. Allow the filling to cool slightly.
- 6Preheat your oven to 200°C (400°F).
- 7On a flat surface, place one empanada dough circle and spoon about 2-3 tablespoons of the filling onto one half of the circle.
- 8Fold the dough over to create a half-moon shape and seal the edges by crimping with a fork or pinching with your fingers.
- 9Repeat this process with the remaining dough and filling.
- 10Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish.
- 11Bake in the preheated oven for 20-25 minutes or until golden brown.
- 12Remove from the oven and let cool for a few minutes before serving.
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