Chilean pine empanadas

Chilean empanadas de pino have a curious name, don't you think? El pino is the name of the very traditional stuffing of onion, beef, olives, egg and raisins, which apparently derives from the Mapuche word pirru and has nothing to do with the tree.

In addition to the typical pine filling , Chilean empanadas are distinguished by their particular closure. In this article we have used the Chilean method, but also the easier method with the empanadilla press that can save us time and, let's be honest... we are going to devour them anyway.

In this tasty recipe we make all the components from scratch: from the famous pine tree for the filling to the delicious empanada dough. That for that we have all the ad hoc utensils and a legendary ability .

Tellier dumpling press

Ingredients

For the pine filling:

• 1 kg beef, cut with a knife, not minced
• 1 large onion
• ½ tsp. sweet paprika
• ½ tsp. dried oregano
• ½ tsp. cumin
• Olive oil
• 1 tbsp. Of flour
• ½ cup of water
• Salt and pepper to taste
• 20 black olives
• 1 good handful of raisins
• 2 hard-boiled eggs

For the empanada dough:

• 120 ml of milk
• 120 ml of water
• 2 tsp. of salt
• 500 g loose flour
• 2 egg yolks
• 80 g lard
• 1 egg to paint the empanadas

Elaboration

1. First prepare the pine: heat the oil in a skillet over medium heat. Sauté the chopped onion over high heat, until it just begins to soften. Add the cut meat until golden brown.
2. Add the spices and mix, frying just enough so that the paprika does not bitter.
3. Then add the flour and fry to remove the raw flavor. Add the water, salt and cook for 30 minutes over low heat.
4. Add the olives and raisins.
5. We taste the seasoning and rectify if necessary. Let it cold down.
6. To make the dough, we put all the ingredients, including the softened butter, in a food processor and program to knead (with the dough hook in the case of using the KitchenAid or with the dough program in the case of using the Magimix Cook Expert ).
7. When the dough is well cohesive, we take it out of the robot, wrap it in plastic and let it rest for at least 1 hour, so that the gluten relaxes and stretches well.
8. To form the Chilean empanadas, we divide the dough into portions of 50-55 g for the medium press (in relation to Tellier's empanadilla molds ), into portions of 85-90 g for the large press, or we can stretch the entire dough and cut the round wafers the size we want, as is traditionally done in Spain and we did in this recipe .
9. Fill each empanada with a good spoonful of pine and a small piece of hard-boiled egg.
10. To make the traditional Chilean closure, paint the edge of the empanadas with a little water, close trying to get all the air out, glue the edge and then fold it as seen in the photos (bottom empanadas on the tray).
11. To make the closure with the empanadilla press, place the empanada inside the mold, wet the edge equally and close it, pressing gently.
12. We are putting the empanadas on a baking tray on baking paper.
13. When we have them all, we paint with the beaten egg and we put the dish in the oven. We cook them for about 30-35 minutes at 180° , until they are well golden.

Press for Tellier empanadas and Pallarès Solsona knives

These Chilean empanadas have a de-li-cio-so spice. Or maybe I'm addicted to cumin. In addition, they have the advantage that they are almost as good cold as freshly made. Watch out for that bikini operation.