Breads & doughs
Empanadas de Pino
Oven-baked empanadas with homemade dough and a filling of beef pino, onion, egg and olive.
Ingredients
- 500 g of plain flour (no baking powder)
- 100 g of melted lard
- 1 tsp of salt
- 200 ml of warm water with 1 tsp of salt dissolved (brine)
- 500 g of ground beef or knife-chopped rump steak
- 3 large onions in fine cubes
- 1 tbsp of paprika and 1 tsp of cumin
- 1 tsp of oregano and salt to taste
- 3 hard-boiled eggs in quarters
- 12 black olives
- 1/2 cup of raisins
- 1 beaten egg for brushing
Step-by-step
Using a different robot? Switch it here:
- Put the onions in the mixing bowl and chop 3 sec/speed 4. Add 40 g of oil and saute 10 min/120°C/spoon speed.
- Add the meat, paprika, cumin, oregano, salt and pepper. Cook the pino 12 min/100°C/reverse/spoon speed. Cool and refrigerate overnight if possible.
- For the dough, put the flour, the melted lard and the salt in the mixing bowl. Mix 10 sec/speed 4.
- Add the warm brine little by little and knead 3 min/closed mixing bowl/dough mode until a smooth dough forms.
- Let the dough rest covered for 20 min. Roll out and cut 15 cm discs.
- Fill each disc with cold pino, a quarter of egg, an olive and a few raisins.
- Close forming the fold and seal the edges with a crimp, brushing with water.
- Brush with beaten egg and make a small cut on top so they breathe.
- Bake at 200°C for 25 min until golden. Serve hot with pebre.
Tips
- Cold pino is easier to handle and does not break the dough.
- Prick each empanada so it does not burst in the oven.
- Pair with a good Chilean red wine.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
