Empanadas de Pino | Part 1/3 | Chilean Cooking Series

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat and adds a different flavor.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork can be more economical.

olives

🥗Healthier: capers

💰Cheaper: pickles

Capers or pickles can provide a similar briny flavor.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: none

Tofu can provide a protein alternative, but changes texture.

Start by preparing the filling: heat a skillet over high heat and add coconut oil.

Add ground beef and pork to the skillet, searing it until browned and breaking it into small pieces.

Drain off excess grease from the meat.

Add chopped Vidalia onions to the skillet and sauté until fragrant and translucent.

Stir in spices: cumin, chili powder, and paprika, and sauté for a moment to release their flavors.

Deglaze the pan with beef broth and add a tablespoon of flour to thicken the mixture.

Add quartered hard-boiled eggs, chopped black olives, and soaked raisins to the filling mixture and stir well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens