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Chilean Empanadas de Pino
Chilean Empanadas de Pino

Before you jump to Chilean Empanadas de Pino recipe, you may want to read this short interesting healthy tips about Healthy Energy Snacks.

Healthy and balanced eating helps bring about a feeling of well being. We tend to feel way less gross after we increase our intake of healthy foods and decrease our consumption of unhealthy foods. A piece of pizza does not have you feeling as healthy as eating a fresh green salad. Sometimes it’s tough to find healthier foods for treats between meals. You can spend numerous hours at the grocery store searching for an ideal snack foods to make you feel healthy. Here are some healthy snacks which you can use when you need a fast pick me up.

Yogurt is often a snack a lot of people ignore. Eating yogurt in place of a healthy larger lunch just isn’t a good idea. Low fat yogurt would make a amazing snack, however. Along with calcium, it’s a good supply of necessary protein and vitamin B. Easily digestible, yogurt can even help your digestive system work appropriately depending upon the culture used to produce it. Yogurt combines perfectly with nuts and seeds. It’s an uncomplicated way to lessen sugar while still enjoying a delicious snack.

You will find lots of healthy snack foods you can choose that never involve a lot of preparation or searching. When you make the choice to be healthy, it’s simple to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to chilean empanadas de pino recipe. You can have chilean empanadas de pino using 16 ingredients and 11 steps. Here is how you do it.

The ingredients needed to make Chilean Empanadas de Pino:
  1. Use Filling (20 large empanadas):
  2. Provide minced beef (alternatively chopped beef)
  3. You need large chopped onion (onion volume should be 50-100% compared to the beef)
  4. Provide salted butter
  5. You need ground cumin
  6. Take salt
  7. You need sweet paprika powder
  8. Get ground black pepper
  9. Get chilli sauce (i.e. tabasco, sriracha or similar)
  10. Take Black olives, no pit (1 or 2 per empanada)
  11. Get Dough:
  12. Prepare all purpose flour
  13. Get melted salted butter
  14. Prepare warm water mixed with 1/2 tablespoon salt
  15. Get sweet papeika powder dissolved in 2 tablespoons olive oil
  16. Get eggwhite
Instructions to make Chilean Empanadas de Pino:
  1. Stirfry beef in 2 tablespoons butter
  2. Add cumin powder, 1/2 tablespoon salt and chilli sauce, cook until done but still juicy. Remove from heat
  3. Stirfry onion in 2 tablespoons butter
  4. Add 1/2 tablespoon salt and 2 tablespoons paprika. Remove from heat when cooked but still a bit hard/crunchy.
  5. Mix cooked onion and beef, adjust seasoning to taste (should be a bit salty and spicy since the dough will be neutral taste). Refrigerate (any remaining juices will get hard and make it easier to fill the empanadas)
  6. Mix flour, slowly adding water, butter and paprika/oil. Leave some water for the last (you might not need to use all the water). If the dough is too moist or too dry, adjust with more flour or water. Kead until uniform and not sticky
  7. Cover the dough with film or cloth to keep warmth
  8. Divide dough into the desired amount of empanadas (20 or more if you want them smaller)
  9. Roll the dough for each empanada into a circle, add the filling plus one olive. To make both ends of the dough stick, dip a finger in warm water and “paint” all around the edge of the dough. Close the empanada by rolling and pressing the dough all along the edge. Make holes with a fork to prevent the empanada from bursting in the oven. Brush eggwhite on the empanada.
  10. Put empanadas on baking sheet on an oven tray and bake at 200 Celsius for 20-25 mins until brown (lower time to 12-15 if you make smaller empanadas).
  11. Remove from oven, put on tray covered with cloth, let rest for 15 mins before serving.

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