Empanadas With Raisins in Ground Beef

Nutrition Facts (per serving)
351	Calories
20g	Fat
31g	Carbs
13g	Protein

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Diet Facts
Servings: xviii
Amount per serving
Calories	351
% Daily Value*
Total Fat 20g	25%
Saturated Fatty 7g	37%
Cholesterol 110mg	37%
Sodium 339mg	15%
Total Carbohydrate 31g	11%
Dietary Fiber 2g	6%
Total Sugars 6g
Poly peptide 13g
Vitamin C 1mg	7%
Calcium 39mg	3%
Iron 3mg	xvi%
Potassium 236mg	5%
*The % Daily Value (DV) tells you lot how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a mean solar day is used for general nutrition advice.

(Diet information is calculated using an ingredient database and should be considered an estimate.)

You tin can find equally many types of empanadas as cooks in the globe. These turnovers are a flavorful portable meal that can be packed with local ingredients. And while empanadas are neat as appetizers, many countries in Latin America have a bigger version that tin can exist served as a master dish. Empanadas de pino, ane of the most popular in Chile, are an case of a thick, big, and generously stuffed empanada.

From the Mapuche term "pirru," which refers to the onion and beef mixture, "pino" became the proper noun for these marvelous crispy empanadas. Although for outsiders, a filling of beef, raisins, onions, olives, and hard-boiled eggs seems similar something unusual, take our word for it. They are amazing.

An like shooting fish in a barrel-to-make empanada dough wraps these savory treats, and both the dough and filling can be made the day before and kept refrigerated until it'south time to get together. Serve with pebre for a traditional Chilean meal.

Click Play to See This Chilean-Style Empanadas de Pino Recipe Come Together

"Although making hand pies is a lot of easily-on work, yous tin can break this recipe down over the course of several days. The dough is such a dream to work with, yous don't have to worry nearly keeping it chilled or handling it carefully. The resulting empanadas were rich and succulent—a definite crowd pleaser." —Danielle Centoni

For the Empanada Dough:

• 4 cups flour

• 1 ane/2 teaspoons common salt

• 3 tablespoons carbohydrate

• 12 tablespoons chilled lard, or vegetable shortening

• 2 tablespoons chilled unsalted butter

• 2 egg yolks

• 1 cup water

For the Beefiness Filling:

• 2 tablespoons vegetable oil

• 2 tablespoons unsalted butter

• 3 large onions, finely chopped

• two cloves garlic, minced

• one pound basis beef

• two teaspoons cumin

• 1 teaspoon chili powder

• one tablespoon paprika

• 1 cube beefiness burgoo

• 1/iv loving cup hot water

• Common salt, to taste

• Freshly ground black pepper, to gustatory modality

• two tablespoons flour

• 1/two loving cup raisins

• 1/2 loving cup blackness olives, chopped

For Assembly:

• 2hard-boiled eggs, sliced

• one egg yolk

• two tablespoons milk

Make the Dough

1. Get together the dough ingredients.

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2. Sift the flour into a bowl and then stir in 1 teaspoon of the salt and all of the saccharide.

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3. Mix the butter and shortening (or lard) into the flour mixture with a pastry cutter, or with two knives, until fairly well incorporated.

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4. Whisk the egg yolks with 1 cup of water.

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5. Stir in 1/two cup of the water-egg mixture, a little bit at a time, until the dough starts to come together smoothly.

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6. Keep kneading the dough, adding more than of the water-egg mixture as needed. A few tablespoons of extra h2o may be needed. The dough will become smooth, although somewhat soggy until it has thoroughly chilled.

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7. Cover the dough with plastic wrap and refrigerate for nearly 1 hr. The dough can also be kept in the refrigerator for upwardly to 2 days. When set up to apply, the dough should be soft and smooth, not elastic. When poking a hole in the dough with a finger, the indentation should remain. Reserve.

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Ready the Beefiness Filling

1. Gather the filling ingredients.

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2. Oestrus the vegetable oil and butter in a skillet over medium-low heat.

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3. Add together the chopped onions and melt, stirring ofttimes, until the onions are softened and fragrant.

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4. Add the garlic and cook for 1 minute more than.

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5. Add together the ground beefiness, cumin, chili powder, paprika, beef bouillon (dissolved in the hot h2o), and common salt and pepper to taste.

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6. Cook the beefiness, stirring and aging the meat with a spatula, until well-browned.

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7. Add together the flour and continue to cook for ii to 3 minutes.

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8. Remove the skillet from the heat and stir the raisins and black olives into the beef mixture.

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9. Allow the filling cool completely. The filling will keep upward for up to two days in the refrigerator.

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Assemble the Empanadas

1. Get together the ingredients.

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2. Preheat the oven to 350 F and grab a blistering canvas.

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3. Separate the empanada dough into golf-ball-size pieces and scroll into smooth assurance.

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4. Let the dough balls rest for 5 minutes.

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5. Roll each ball of dough on a floured surface into a six-inch circle of about ane/4-inch in thickness.

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6. Add 1 tablespoon of the ​beef filling and ane slice of hardboiled egg into the eye of the circumvolve.

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7. Brush the edges with water and fold the pastry in one-half over the filling to make a semi-circumvolve. Seal the edges by pressing down with fingers.

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8. Brush the sealed border lightly with water, and so plough the edge toward the middle and printing with fingers to seal.

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9. Mix the egg yolk with 2 tablespoons of milk and castor the empanadas with the mixture.

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10. Bake for 25 to 30 minutes or until golden brown.

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Tin can I Freeze Empanadas de Pino?

You tin freeze these succulent empanadas once they're assembled. Choose to freeze them with the egg wash on or without. Simply place the empanadas on a baking tray and freeze horizontally for at least half dozen hours before transferring them into freezer bags. If you freeze them together they volition stick to each other, thus freezing them individually beforehand guarantees they'll keep their shape. Keep in the freezer for up to 3 months.

For cooking, thaw at room temperature for xxx minutes. Add the egg launder if you froze them without, and broil them at 350 F for 35 to 40 minutes until gilded brown.

Raw Egg Alert

Consuming raw and lightly-cooked eggs poses a run a risk of food-borne illness.

Charge per unit This Recipe

I don't similar this at all. It's not the worst. Certain, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!

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Source: https://www.thespruceeats.com/chilean-style-beef-empanadas-3029728

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