Empanada de Pino

Name: Empanada de Pino
Yield: 4-6 (12-16 empanadas)
Ingredients: For dough: 3 cups wheat flour; 1 tsp salt; ½ cup vegetable shortening or lard; ¾-1 cup warm water; For pino filling: 500g ground beef; 1 onion, finely chopped; 2 cloves garlic, minced; 1 tsp paprika or ají; ½ tsp cumin; Salt and pepper; 2 tbsp oil; For assembly: 2 hard-boiled eggs, 12 black olives, 3 tbsp raisins (optional), 1 egg yolk (for wash)

From: Chile

Servings: 4-6 (12-16 empanadas)

Difficulty: Medium

Ingredients

For dough: 3 cups wheat flour
1 tsp salt
½ cup vegetable shortening or lard
¾-1 cup warm water
For pino filling: 500g ground beef
1 onion, finely chopped
2 cloves garlic, minced
1 tsp paprika or ají
½ tsp cumin
Salt and pepper
2 tbsp oil
For assembly: 2 hard-boiled eggs, 12 black olives, 3 tbsp raisins (optional), 1 egg yolk (for wash)

Instructions

DOUGH: Mix flour and salt. Cut in shortening until mixture is sandy. Add warm water gradually until dough holds together. Knead until smooth and elastic. Rest 20 minutes covered.
PINO: Sauté onion and garlic in oil until soft. Add beef, paprika, cumin, salt, pepper. Cook until done, about 12 minutes. Cool completely and chill.
SHAPE: Roll dough thin (2-3mm). Cut 10-12cm circles. On each circle place: 1 tsp pino, 1 egg slice, 1 olive, pinch of raisins if desired.
SEAL: Fold into half-moon. Pinch edges tightly. Create traditional decorative crimped edge with fork.
BAKE: Brush with egg yolk. Bake at 190-200°C for 25-35 minutes until golden.
Especially iconic during Chile's September Independence Day (Fiestas Patrias).