Empanadas de Pino, A dish traditional to Chile

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

olives

🥗Healthier: capers

💰Cheaper: pickles

Capers add a briny flavor similar to olives, while pickles are more accessible.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides protein while being lower in calories, and chickpeas are economical.

Heat a warm pan and add 1 pound of ground beef.

Add 1 large chopped onion to the beef and start browning it.

Add spices: cumin, dark chili powder, smoked paprika, salt, and pepper to the beef mixture.

Pour in 1/4 cup of red wine and stir.

Add 1.5 to 2 tablespoons of raisins and sliced black olives to the mixture.

Cook for about 5 minutes until the beef is cooked through and onions are soft.

In a separate bowl, warm 1 cup of buttermilk (do not boil) and add 1 stick of salted butter until melted.

Roll out the dough to about 7-8 inches in diameter on a floured mat.

Place filling on one side of the dough, leaving about an inch around the edges.

Whip an egg in a bowl and pour about a third of it over the filling.

Fold the dough over the filling and press to seal, crimping the edges.

Place the empanadas on a cookie sheet and brush with remaining egg wash.

Bake in the oven for about 20 minutes or until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens