John Myers
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Empanadas De Pino
The perfect empanadas de pino recipe with a picture and simple step-by-step instructions.
For the dough:
- 600 g Flour
- 3 tsp Salt
- 120 g Vegetable fat
- 2 cups Water, warm
For the filling (pino):
- 500 g Onions
- 1 tsp Sugar
- 500 g Ground beef
- Salt
- Black pepper, ground
- Cayenne pepper
- Garlic granules
- 150 g Sultanas
- 14 Black olives, pitted
- 4 Eggs
Further:
- 1 Egg yolk
- 1 tbsp Milk
- First you make the pino. To do this, cut the onions into cubes and sauté them in a large pan with about 6 tablespoons of sunflower oil. Meanwhile, the ground beef can be seasoned with the above-mentioned spices and kneaded briefly. When the onions are translucent, sprinkle them with the sugar and put them in a bowl.
- Then add another 2 tablespoons of oil to the pan and fry the ground beef in it. You break it up again into small lumps. When the meat is nice and dark, put the onions back in the pan and mix everything well. Do the same with the raisins. Put the pan off the stove and taste the pino again.
- Now put a saucepan in which you then boil the eggs hard (but not too hard!). Then put it off well. Then you peel and quarter them and lay them down ready to hand.
- Preheat the oven to 180 degrees.
- Now the dough can be prepared. For the dough, put the flour, salt and fat in a bowl and mix it together. Then gradually add the warm water and stir it well. You can use a hand mixer for this. When all the ingredients come together, you start kneading the dough really well. Possibly add a little more flour so that the dough becomes a smooth and easily stretchable mass.
- Now you can form 14 balls of the same size from the dough. Then dust the work surface with flour and roll out the balls into 3 mm thick circles. These are now topped with a quarter of the egg, an olive and about 3 tablespoons of pino in the middle.
- Then moisten the edge and fold it up and press the outside firmly. Moisten the edge of the bulge again. Bring the edges into shape by rolling them up towards the middle and pressing them lightly again.
- Now prick the bulge with a small fork so that it does not burst. Mix the egg yolk and milk and coat the empanadas with it. Then you can put them in the oven.
- If a nice curve (guatita) has formed in the oven, it is pricked again to avoid bursting. When the empanadas have slightly gained in color and the egg yolks are golden brown, they are done.
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