Go Back

Empanadas de Pino by Christopher Dupre

“A favorite memory growing up is traveling hours to go watch the Chilean national soccer team, most likely losing in a qualifying round. And that was a time when I saw other Chileans outside of my own family, growing up in New York. It wasn’t until I really started working in a kitchen did I embrace my heritage and start to understand it. I have endless pride in my culture and who I am.”
Print

Ingredients

For the Dough

  • 3 cups all-purpose flour
  • 2 egg yolks
  • 2/3 cup cold whole milk
  • 1/2 cup butter room temperature
  • 1.5 teaspoons salt

For the Beef Filling

  • 1/2 cup small diced yellow onions
  • 1/2 cup small diced peeled carrots
  • 2 tablespoons garlic minced
  • 1/4 cup small diced red bell pepper
  • 2.5 pounds ground beef 80/20 or 85/15
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup frozen green peas
  • 1/2 cup diced hard-boiled eggs
  • 1/4 cup raisins
  • 2 teaspoons all-purpose flour
  • 1/4 cup canola oil
  • 1-2 eggs gently beaten
  • 2 tablespoons water

Instructions

  • In a food processor, combine 1/3 of the flour, half the butter, and salt. Pulse until the mixture becomes crumbly.
  • Add another 1/3 of the flour and the remaining butter. Process until the mixture 2. is very fine.
  • Transfer the mixture to a large bowl and mix in the remaining 1/3 of the flour.
  • Slightly whip the egg yolks with a fork and add them to the flour mixture.
  • Gradually add the milk, mixing gently each time, until the dough holds together in a ball when squeezed.
  • Wrap the dough in plastic wrap and chill for at least 30 minutes.
  • Divide the chilled dough into 10 equal-sized pieces and roll each piece into a ball.
  • On a floured surface, roll each dough ball into a ¼-inch thick round. Use just enough flour to keep the dough from sticking to the surface and rolling pin.
  • Heat 1/4 cup canola oil in a shallow pot over medium heat. Add the onions, red bell pepper, and carrots. Stir until the onions are translucent, about 3-4 minutes.
  • Add the minced garlic and sauté for another 1-2 minutes.
  • Add the ground beef and cook until fully browned. Stir in the salt, cumin, cayenne pepper, paprika and flour. Cook and stir for another 3 minutes.
  • Remove from heat and fold in the peas, hard-boiled eggs and raisins. Allow the filling to cool.
  • Whisk the beaten eggs with 2 tablespoons of water to make an egg wash.
  • Place the dough rounds on a work surface. Spoon 1/2 cup of the cooled filling into the center of each round.
  • Brush the edges of the dough with the egg wash, fold the dough in half, and pinch the edges together, folding upwards with your thumb, repeating all the way around to the top.
  • Place the filled empanadas on a sheet pan and cut 3 small vent holes on top of each.
  • Bake at 350°F for 18-22 minutes, rotating the pan halfway through (after 9 minutes) for even baking. Remove from the oven and let the empanadas cool slightly before serving.