How to make Chilean Pino empanadas ❤️

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing moisture.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

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

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are lower in calories, while canned olives are often cheaper.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: none

Tofu can provide a similar texture for a vegan option.

Add 3 teaspoons of oil to a skillet and heat.

Add 1 kilo of chopped onion to the skillet and cook on low heat for about 40 minutes, stirring every 5 minutes until very soft and brown.

Add 500 grams of beef mince to the skillet with the onions and cook for another 15-20 minutes, stirring occasionally.

Season the mixture with 1 tablespoon of salt, 1 tablespoon of paprika, and 1 tablespoon of cumin while cooking the beef.

For the hard-boiled eggs, cook in cold water with 1 tablespoon of salt for about 5 minutes, then place in cold water to cool for easier peeling.

Once the onion and beef mixture is done, let it cool and refrigerate for about 8 hours to allow the flavors to meld.

In a mixing bowl, combine 200 grams of lard, 1 tablespoon of salt, and hot water to create the dough.

Knead the dough for about 5 minutes until smooth and elastic.

Roll out the dough to about 2 centimeters thick on a floured surface.

Use a plate to cut the dough into circles, aiming for about 20 circles.

Place a spoonful of the filling in the center of each circle, add one slice of hard-boiled egg and one black olive.

Fold the dough over the filling to create a half-moon shape and seal the edges with a fork.

Heat oil in a skillet and deep-fry the empanadas for about 2 minutes on each side until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens