Chilean Empanadas de Pino

Ingredients

• For dough: 500g flour, 100g lard or butter melted, 1 egg, 200ml warm milk, 1 tsp salt
• For pino: 500g beef mince, 3 onions sliced, 2 tsp cumin, 2 tsp paprika, 1 tsp oregano, 1 tbsp flour, salt
• 8 black olives
• 4 hard-boiled eggs, quartered
• 1 egg, beaten

Instructions

1. Make the dough; rest 30 minutes.
2. Cook onions slowly until very soft, 15 minutes; add mince and spices.
3. Sprinkle flour into the mince; cook 3 minutes; cool.
4. Roll dough thin; cut into 18cm circles.
5. Fill each with pino, an olive and a wedge of egg; seal into half-moons with a fork crimp.
6. Brush with egg.
7. Bake at 220C for 25-30 minutes until golden.

Serving suggestions

• Best warm.

Storage & reheating

Keeps 3 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions