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.
In a large skillet, heat the olive oil over medium heat.
Add the chopped onions and sauté until they become translucent, about 5 minutes.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, approximately 7-10 minutes.
Stir in the cumin, salt, and pepper, adjusting the taste to your preference.
Remove from heat and mix in the chopped olives, hard-boiled eggs, and parsley. Allow the filling to cool slightly.
Preheat your oven to 200°C (400°F).
On a flat surface, place one empanada dough circle and spoon about 2-3 tablespoons of the filling onto one half of the circle.
Fold the dough over to create a half-moon shape and seal the edges by crimping with a fork or pinching with your fingers.
Repeat this process with the remaining dough and filling.
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Remove from the oven and let cool for a few minutes before serving.
Tell us your preferences and we will create a personalized Pino Empanadas for you