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Before you jump to Chilean Empanadas de Pino recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.
Most of us have been trained to believe that comfort foods are bad and must be avoided. However, if your comfort food is candy or junk food this might be true. Otherwise, comfort foods can be extremely nourishing and good for you. Some foods honestly do raise your mood when you consume them. When you feel a little down and are needing an emotional pick-me-up, test out a few of these.
Put together a trail mixout of different seeds and nuts. Your mood can be improved by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, and so on. This is because these foods are loaded with magnesium, which helps to raise your production of serotonin. Serotonin is known as the “feel good” substance that our body produces and it tells your brain how you should be feeling day in and day out. The more of it you have, the more pleasant you are going to feel. Not just that, nuts, in particular, are a fantastic source of protein.
Now you can see that junk food isn’t necessarily what you should eat when you are wanting to help your moods get better. Try a couple of of these tips instead.
We hope you got benefit from reading it, now let’s go back to chilean empanadas de pino recipe. To cook chilean empanadas de pino you only need 16 ingredients and 11 steps. Here is how you do that.
The ingredients needed to make Chilean Empanadas de Pino:
- Prepare Filling (20 large empanadas):
- Provide minced beef (alternatively chopped beef)
- Provide large chopped onion (onion volume should be 50-100% compared to the beef)
- Use salted butter
- Use ground cumin
- You need salt
- Provide sweet paprika powder
- Provide ground black pepper
- Get chilli sauce (i.e. tabasco, sriracha or similar)
- You need Black olives, no pit (1 or 2 per empanada)
- Prepare Dough:
- Prepare all purpose flour
- Get melted salted butter
- Prepare warm water mixed with 1/2 tablespoon salt
- Provide sweet papeika powder dissolved in 2 tablespoons olive oil
- You need eggwhite
Steps to make Chilean Empanadas de Pino:
- Stirfry beef in 2 tablespoons butter
- Add cumin powder, 1/2 tablespoon salt and chilli sauce, cook until done but still juicy. Remove from heat
- Stirfry onion in 2 tablespoons butter
- Add 1/2 tablespoon salt and 2 tablespoons paprika. Remove from heat when cooked but still a bit hard/crunchy.
- Mix cooked onion and beef, adjust seasoning to taste (should be a bit salty and spicy since the dough will be neutral taste). Refrigerate (any remaining juices will get hard and make it easier to fill the empanadas)
- Mix flour, slowly adding water, butter and paprika/oil. Leave some water for the last (you might not need to use all the water). If the dough is too moist or too dry, adjust with more flour or water. Kead until uniform and not sticky
- Cover the dough with film or cloth to keep warmth
- Divide dough into the desired amount of empanadas (20 or more if you want them smaller)
- Roll the dough for each empanada into a circle, add the filling plus one olive. To make both ends of the dough stick, dip a finger in warm water and “paint” all around the edge of the dough. Close the empanada by rolling and pressing the dough all along the edge. Make holes with a fork to prevent the empanada from bursting in the oven. Brush eggwhite on the empanada.
- Put empanadas on baking sheet on an oven tray and bake at 200 Celsius for 20-25 mins until brown (lower time to 12-15 if you make smaller empanadas).
- Remove from oven, put on tray covered with cloth, let rest for 15 mins before serving.
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