Counter 09 · Latin Grill
Chilean Empanadas de Pino
Oversized baked Chilean empanadas packed with a sweet-savory pino of beef and slow-cooked onion, an olive, a few raisins and a wedge of egg. Big enough for a meal and made for September holidays.
- Prep
- 45 min
- Cook
- 1 hr 5 min
- Serves
- 6
- Level
- Medium
No Chilean Independence Day on September 18 passes without empanadas de pino. The filling is mostly onion, cooked down slowly with beef, cumin and paprika until jammy, then chilled overnight so it firms. Each one gets an olive, a few plump raisins and a wedge of hard-boiled egg tucked in by hand, so every bite is a little different. Make them large, fold into a half-moon and crimp tightly. Warn guests if you follow tradition and leave the pits in the olives.
Method
-
Heat the oil in a large skillet over medium heat. Add the onions and 1/2 tsp salt and cook, stirring often, for 20 minutes until very soft and golden.
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Add the beef, paprika, cumin, oregano and remaining salt and cook 8 minutes, breaking up the meat, until no pink remains.
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Sprinkle in the flour, stir 1 minute, then add the broth and simmer 5 minutes until thick and glossy. Cool and refrigerate for at least 3 hours or overnight.
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Soak the raisins in hot water for 10 minutes and drain. Heat the oven to 375 F and line a sheet pan with parchment.
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Spoon 1/3 cup of cold pino onto the center of each disc and top with an olive, a few raisins and a wedge of egg.
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Moisten the rim, fold into a half-moon, press firmly and crimp the edge. Brush with the yolk beaten with 1 tsp water.
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Bake 25 to 30 minutes until deep golden. Cool 10 minutes before eating, since the filling holds its heat.
