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

Chicken Empanada

Panada or Empanada are thin circular shaped dough patty stuffed with fillings like meat, fish, vegetables, cheese, fruits and even left-overs. It is a common snack mostly in Latin America, the Carribean, Portugal, Spain and Philippines.

The word "Empanada" comes from the Spanish word "empanar" meaning "to bread" or "to bake pastry".

Ingredients:

Filling
250 grams chicken breast, boiled and shredded
2 pcs medium potato, diced
1 pc large carrot, diced
2 pcs hard boiled egg, chopped (optional)
1 small can green peas

1 medium white onion, minced

3 cloves garlic, minced
1/2 cup raisins (optional)
1 tbp oil

1 tablespoon butter

salt and pepper to taste
1 can cream of mushroom or chicken (only if you want it creamy)

Pastry:

2 cups flour

2 tbsps sugar

2 tsps baking powder

1/2 tbsp salt

1/3 cup shortening or butter

1/3 cup ice water

Procedures:

FILLING:

Saute onions and garlic in hot oil and butter until translucent. Add potatoes and carrots and cook 2-3 minutes. Stir in water or broth and simmer until potatoes and carrots are tender. Add cream of chicken (if you are going to use one), peas, bellpepper, raisins and eggs simmer a further 2–3 minutes. Season with salt and pepper. Drain and transfer to a bowl, letting excess liquid drip. Set aside to cool.

PASTRY:

Sift together flour, sugar, baking powder and salt. Cut the shortening into the flour using a pastry cutter or two knives until the mixture resembles coarse crumbs.

Sprinkle dough with just enough ice water so that it will just hold together. Knead together briefly and allow to rest, covered about 10 minutes.

Roll dough out on a lightly floured board to circles about 3-4 inches in diameter.

Place a spoonful of empanada filling on one side of the circle. Moisten the edges of the circle with a small amount of water and fold the dough over the filling to make a half circle. Press the edges together to seal.

Bake at 375 degrees for 15-20 minutes.