Welcome to our delectable recipe for Chilean Empanadas de Pino with Black Olives! If you’re craving a taste of authentic South American cuisine, you’re in for a treat. Our Chilean Empanadas de Pino with Black Olivescombine flaky pastry with savory fillings that will transport your taste buds straight to the vibrant streets of Chile. Whether you’re a seasoned chef or a cooking novice, this recipe is designed to impress. So, join us on a culinary adventure as we take you through the step-by-step process of creating these mouthwatering treats that are perfect for any occasion. Get ready to indulge in the rich flavors and aromatic spices that make Chilean Empanadas de Pino with Black Olives an absolute delight. Let’s dive right in and start cooking!
Ingredients
Filling:
- 1 tablespoon butter
- 1 large onion, chopped
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound ground pork
- 1 cup raisins
- 1 cup chopped black olives
- 3 large hard-cooked eggs, chopped
- 1 cup water
- 1 teaspoon cornstarch
Dough:
- 1 cup lukewarm milk
- 1 cup shortening, melted
- 5 cups all-purpose flour
- 2 teaspoons salt
- 2 large eggs, beaten
Directions
- Make the filling: Melt butter in a large skillet over medium heat. Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes. Add pork and cook until completely browned and crumbly, 7 to 10 minutes more. Drain fat from the skillet. Stir in raisins, olives, and hard-cooked eggs.
- Whisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens. Remove from the heat and set aside.
- Make the dough: Whisk milk and melted shortening together in a bowl until evenly blended. Stir flour and salt together in a separate large bowl. Pour milk mixture into flour mixture; whisk until well combined and a dough forms. Let rest for 10 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 12 circles with a round cookie cutter or glass. Spoon filling into the center of each circle. Fold each circle in half and press the edges with a fork to seal. Brush the tops with beaten egg. Place empanadas onto the prepared baking sheet.
- Bake in the preheated oven until golden brown, about 25 minutes.
