Empanadas de Pino

Empanadas De Pino are the iconic food of Chile. The word, pino, is derived from the Mapuche indigenous word, pinu, which means: pieces of cooked meat.

Ingredients: (makes 8 six-inch empanadas)
For the filling:
2 hard boiled eggs, quartered
8 pitted green olives
24 raisins
the pino:
1/2 pound round steak, cut into 1/8″ -1/4″ cubes
2 cups onion, small dice
1 Tbs Extra Virgin Olive Oil
1 Tbs wheat all purpose flour
1 cup beef stock
1 cup water
1/4 tsp salt
1/4 tsp ground black pepper

For the empanada dough:
3 cups wheat all purpose flourAfter shaping the empanadas de pino, brush with an eggwash
1 tsp salt
1 tsp baking powder
1/3 cup non-hydrogenated vegetable shortening (I use organic palm oil shortenin that is certified CSPO), melted
1 cup milk

For glaze:
1 egg
1 Tbs milk

Procedure:
1. In a skillet, heat the  olive oil on high heat and when it starts to shimmer, add the small cubes of beef.  Brown the beef for 4 minutes, stirring.
2. Add the diced onion and cook for 5 minutes.
3. Combine the water and stock in a bowl, add the flour and salt and whisk until the flour is completely dissolved.
4. Add the liquid to the skillet and scrape the skillet to remove all the browned bits.  Add the black pepper. Simmer on high for 10 minutes until the liquid has evaporated.  The mixture should not be runny.

Allow the pino to cool down, then place in the refrigerator for one day so that the flavors develop.

For the empanada dough:
5. In a large mixing bowl, sift or whisk together the flour, salt and baking powder.
6. Add the melted shortening and milk and stir with a spoon to combine.  When the mixture is cool enough to handle, combine to form a sticky dough.
7. On a flat surface, knead the dough with your palms, vigorously, for 6 minutes.  You will see the dough become shiny and elastic.
8. Let the dough rest for 20 minutes, then divide it into 8 equal parts and mold them so that they look like little round pillows.
9. With a rolling pin, roll out the little pillows to 1/8″ thickness, so they look like disks with an 8″ diameter.  It’s exactly like rolling out a Texas Mexican flour tortilla.
10. Brush the edges of each disk with the egg wash.
11. Divide the pino among the four empanadas, placing 2 or 3 spoonfuls in the middle of each disk. On top of the pino place 1 quarter of a hard-boiled egg, 1 olive and 3 raisins.

12. Fold each disk into half-moons and tuck the edges to form a rectangle.
13. Brush the empanadas with egg wash and bake for 20-30 minutes until they are golden brown.
Serve hot.

Recipe from: adanmedrano.com