Vida Recetas Editorial
The empanada de pino frita is a classic of Chilean cuisine, a true institution enjoyed during national holidays and throughout the year. This fried version stands out for its crispy, golden dough that wraps a juicy pino filling: caramelized onion, beef seasoned with cumin, chili powder (color) and oregano. Originally from Chile, this empanada is ideal for sharing with family, as an appetizer, main course, or even as a tasty snack. Although its preparation requires time and patience, it is rewarding, and the result is spectacular: a thin, non-greasy dough thanks to the proper frying technique.
To achieve a juicy, flavorful pino, it is essential to cook the onion slowly until translucent, then sear the meat well. The final touch of cold water helps blend the flavors and keeps the filling from drying out.
Prep
60 min
Cook
50 min
Servings
10
Calories
195 kcal
For the pine tree, sauté 250 ml of oil, put the onion on high heat and add the seasonings. Stir well and add a pinch of salt and let it cook for 30 minutes. Add the meat and let it sear, change color, and now add the cold water and let it cook for another 30 minutes.
Let the pine tree cool before proceeding to fill the empanadas, if you can prepare it the day before the dough is prepared.
For the dough, mix the dry ingredients, the flour with the salt, and add half of the water and all the butter. Add the rest of the water little by little, knead until it doesn't stick to your fingers. Let it rest in a bag for 10 minutes in the refrigerator.
Sprinkle the counter with a thin layer of flour, since we don't want the dough to dry out, stretch it, give it a thickness of 2 to 3 mm. Cut the discs and all the excess is reused and cut again. Throw a veil of flour over each disc to prevent them from sticking together while cutting new discs.
Put a spoonful of pine, plus an olive and a piece of egg, in the center, stretch one end to close the dough, without water, with light pressure and with a fork we crush the edges to give the traditional repulsion of this fried pine pie.
Make a hole with a toothpick in the center, heat up a lot of oil, enough to cover the empanadas, when the oil reaches 165º you can start frying, if you don't have a thermometer you can do the test with a little dough, if it starts to bubble and the dough doesn't sink, it's time.
Fry for 5 minutes or until golden brown. Remove them from the oil and place them on a rack to drain off excess oil.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is 50 minutes.
This recipe is designed for 10 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
