Empanadas de pino al horno
(Pasty baked in the oven) makes 12
This Chilean version of this latin American classic is a bit like a Cornish pasty but in disguise! They’re delicious on their own or you can try them with a spicy salsa sauce called pebre, the recipe for which is given below.
Mixture/base (called pino)
1/3 cup (80 ml) of olive oil
1 teaspoon of paprika
1 Kg of beef (rump steak if possible)
1 cupful (240 ml) of beef stock – “caldo”
5 onions, sliced
2 teaspoons of flour
Chilli paste, salt & pepper to taste
For the dough
2 ½ cups (350 g) of flour
3 egg yolks
125g of margarine,
½ cup (120 ml) of hot salmuera (water with salt)
¼ cup (60 ml) of hot milk, mixed with ¼ cup with cold water
1 teaspoon of sugar
1 teaspoon of raisins
3 boiled eggs sliced
1 egg, lightly whisked with a little bit of milk to brush on top
1. Prepare the mixture.
In a large pot, warm up the oil on a medium heat, add paprika and mix. Add the meat and fry until slightly golden, add the “caldo” and simmer with the lid on top. Simmer for 30 minutes and incorporate the onions; keep cooking until the meat is well done. Add the flour and season with salt and chilli paste. Mix and leave to one side to cool. It is best to do this the day before you want to eat them to achieve the optimum flavour.
2. Prepare the dough.
On a firm and straight surface, make a well in the middle of the flour, add the yolks and little by little, the margarine and salmuera. Stir well and incorporate the milk/water mixture. Add the sugar. Knead the dough until it is firm but soft.
3. Roll out the dough finely and cut into 12 circles. Add to each circle, the ‘pino’ mixture plus the olives, raisins and a slice of the boiled egg. Seal the pasty well and brush the top with the egg mixture.
4. In a large plain oven dish, add the empanadas, and bake in the oven at a medium heat (about 180 degrees) for 30 minutes or until slightly golden. Remove and serve hot.
Ingredients for the Pebre
Half an onion
2 ripe tomatoes
½ a clove of garlic
A handful of parsley
½ a red chilli
½ a lemon juiced
1 teaspoon of olive oil
Salt to taste
On a large wooden table, chop the onion, chilly, garlic, parsley and tomatoes very finely. Once this has been done, put the mixture in a bowl. Add the lemon, salt and olive oil and mix well. Serve in small individual pots.