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Prepare these delicious and flaky Chilean-Style Empanadas de Pino, a staple of Chilean cuisine, at home. This recipe is made with the convenient and practical GOYA® Empanada Dough-Criollas for Baking and Frying, and filled with a savory combination of ground beef, black olives, raisins and sliced hard-boiled eggs. Serve with pebre, the traditional sauce that enhances their incredible flavor.
Ingredients
Empanadas:
¼ packet
1 cup
diced onion (about 1)
2 tbsp.
GOYA® Minced Garlic
1 ½ lbs.
ground beef
3 tbsp.
plus 2 tsp. GOYA® Ground Cumin
1 tbsp.
smoked paprika
2 tsp.
GOYA® Chili Powder
2 tbsp.
GOYA® Wheat Flour or all-purpose flour
½ cup
chopped GOYA® Large Pitted Ripe Black Olives
½ cup
raisins
1
egg
2 packets
(each 12) GOYA® Empanada Dough – Criollas for Baking and Frying
4
hardboiled eggs, sliced and divided
Pebre Sauce:
1 cup
diced onion (about 1)
1 cup
diced tomato (about 1)
½ cup
packed chopped cilantro
⅓ cup
chopped scallions (about 3)
2 tbsp.
GOYA® Red Wine Vinegar
2 tsp.
GOYA® Minced Garlic
½ tsp.
GOYA® Salt
Directions
Step 1
Preheat oven to 425°F.
Step 2
In small saucepan set over high heat, add beef bouillon and 1/2 cup water. Bring to a simmer, stirring, and cook until bouillon has disintegrated.
Step 3
In medium skillet set over medium heat, add oil. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until softened. Add beef, cumin, paprika, Adobo, and chili powder. Cook, stirring with wooden spoon and breaking up beef, for 8 to 10 minutes or until beef is browned. Add flour and cook, stirring, for 1 minute.
Step 4
Pour in beef broth and bring to a simmer. Cook, stirring occasionally, for 5 to 8 minutes or until thickened. Stir in olives and raisins.
Step 5
In small bowl, whisk together egg and 1 tbsp. water.
Step 6
Divide beef mixture evenly among empanada dough and top evenly with hardboiled egg. Brush edges with egg wash and gently press down edges and twist to seal dough and enclose filling. To make braided edges, fold over one corner to make small triangle; continue folding edges to make triangles along the seal. Once you reach the end, fold over the final end; press to seal edges. Transfer to prepared baking sheet.
Step 7
Bake empanadas for 18 to 20 minutes or until pastry is golden and crispy. Let cool slightly.
Step 8
Pebre Sauce: In small bowl, toss together onion, tomato, cilantro, scallions, vinegar, oil, garlic and salt. Serve with empanadas.
New from Goya
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