Chilean-Style Empanadas de Pino

Name: Chilean-Style Empanadas de Pino
Prep time: 55M
Total time: 95M
Yield: 24 Servings
Cuisine: South America
Ingredients: ¼ packet Powdered Beef Flavored Bouillon; 2 tbsp. Extra Virgin Olive Oil; 1 cup diced onion (about 1); 2 tbsp. Minced Garlic; 1½ lbs. ground beef; 3 tbsp. Ground Cumin más 2 cdtas. de Comino Molido GOYA®; 1 tbsp. smoked paprika; 2½ tsp. Adobo All-Purpose Seasoning with Pepper; 2 tsp. Chili Powder; 2 tbsp. Wheat Flour; ½ cup Large Pitted Ripe Black Olives; ½ cup raisins; 1 egg; 2 packets Empanada Dough-Criollas for Baking and Frying; 4 huevos duros, cortadas en rodajas y a usar en partes; 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. Red Wine Vinegar; 2 tbsp. Extra Virgin Olive Oil; 2 tsp. Minced Garlic; ½ tsp. Iodized Salt

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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® <a title="Empanada Dough-Criollas for Baking and Frying" href="https://goya.com/en/products/empanada-dough-criollas-for-baking-and-frying" data-udi="https://goya.com/en/products/empanada-dough-criollas-for-baking-and-frying">Empanada Dough-Criollas for Baking and Frying</a>, 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.

Total Time

95m

Prep Time:55m

Yields:24 Servings

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Ingredients

Empanadas:

¼ packet

GOYA® Powdered Beef Flavored Bouillon

2 tbsp.

GOYA® Extra Virgin Olive Oil

1 cup

diced onion (about 1)

2 tbsp.

GOYA® Minced Garlic

1½ lbs.

ground beef

3 tbsp.

plus 2 tsp. GOYA® Ground Cumin

1 tbsp.

smoked paprika

2½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

2 tsp.

GOYA® Chili Powder

2 tbsp.

GOYA® Wheat Flouror all-purpose flour

½ cup

chopped GOYA® Large Pitted Ripe Black Olives

½ cup

raisins

egg

2 packets

(each 12) GOYA® Empanada Dough-Criollas for Baking and Frying

huevos duros, cortadas en rodajas y a usar en partes

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 tbsp.

GOYA® Extra Virgin Olive Oil

2 tsp.

GOYA® Minced Garlic

½ tsp.

GOYA® Iodized Salt

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Directions

Kitchen View

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.

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Recipe Tags

Chilean-Style Empanadas de Pino

Prep Time: 55m

Total time: 95m

Yields: 24 Servings

Ingredients

Empanadas:

¼ packet

GOYA® Powdered Beef Flavored Bouillon

2 tbsp.

GOYA® Extra Virgin Olive Oil

1 cup

diced onion (about 1)

2 tbsp.

GOYA® Minced Garlic

1½ lbs.

ground beef

3 tbsp.

plus 2 tsp. GOYA® Ground Cumin

1 tbsp.

smoked paprika

2½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

2 tsp.

GOYA® Chili Powder

2 tbsp.

GOYA® Wheat Flouror all-purpose flour

½ cup

chopped GOYA® Large Pitted Ripe Black Olives

½ cup

raisins

egg

2 packets

(each 12) GOYA® Empanada Dough-Criollas for Baking and Frying

huevos duros, cortadas en rodajas y a usar en partes

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 tbsp.

GOYA® Extra Virgin Olive Oil

2 tsp.

GOYA® Minced Garlic

½ tsp.

GOYA® Iodized 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

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

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.

Return

Kitchen View

Chilean-Style Empanadas de Pino

Prep Time: 55m

Total time: 95m

Yields: 24 Servings

Ingredients

Empanadas:

¼ packet

GOYA® Powdered Beef Flavored Bouillon

2 tbsp.

GOYA® Extra Virgin Olive Oil

1 cup

diced onion (about 1)

2 tbsp.

GOYA® Minced Garlic

1½ lbs.

ground beef

3 tbsp.

plus 2 tsp. GOYA® Ground Cumin

1 tbsp.

smoked paprika

2½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

2 tsp.

GOYA® Chili Powder

2 tbsp.

GOYA® Wheat Flouror all-purpose flour

½ cup

chopped GOYA® Large Pitted Ripe Black Olives

½ cup

raisins

egg

2 packets

(each 12) GOYA® Empanada Dough-Criollas for Baking and Frying

huevos duros, cortadas en rodajas y a usar en partes

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 tbsp.

GOYA® Extra Virgin Olive Oil

2 tsp.

GOYA® Minced Garlic

½ tsp.

GOYA® Iodized 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

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

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.

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Chilean-Style Empanadas de Pino

Ingredients

Directions

Products in this Recipe

Powdered Beef Flavored Bouillon

Extra Virgin Olive Oil

Minced Garlic

Ground Cumin

Adobo All-Purpose Seasoning with Pepper

Chili Powder

Wheat Flour

Large Pitted Ripe Black Olives

Empanada Dough-Criollas for Baking and Frying

Red Wine Vinegar

Iodized Salt

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Recipe Tags

Chilean-Style Empanadas de Pino

Ingredients

Directions

Chilean-Style Empanadas de Pino

Ingredients

Directions

Reviews

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