¿-What are its origins??
The Origin of the Empanada de pino, its a traditional dish of the chilean cuisine that has its roots in the colonial era. it originated from a mix of indigenous and spanish ingredients such as wheat, beef and spices, the "pino" which is the filling of the empanada, is mainly made of chopped beef, onions, hard-boiled eggs and olives, reflecting the fusion of indigenous and European influences.
During the colonial periods, the Spanish introduced wheat, dough and the custom of filling it with meat, while ingredients like the olives may have been influenced by local cuisine or the blending of European and native products.
The empanada de pino is especially popular during Chile national celebration, such as Independence Day, being a symbol of Chile.
How to prepare an empanada de pino?
How to make the dough for the traditional Chilean empanada?
1.- Mix the flour and salt with butter in a bowl, mix them with your hands to form crumbs. Add wine and enough warm water (approximately 3/4 cup) until you have a soft but not sticky dough. Transfer the dough to a floured work Surface and knead fo about 5 minutes or until the dough is smooth and elastic. Then let it rest covered while you prepare the dough.
How to assemble an empanada?
1.- Stretch the dough on a floured table until it's approximately 1/2 centimeter thick. cut circles about 15 centimeters in diameter. Then Fill the empanadas with a spoonful of pine nuts, 2 raisins, an olive and a piece of hard-boiled egg. Moisten the edges of the dough with a Little water, close and fold the edges, press lighlty to seal the edges. Brush the empanadas with the beaten egg and place them on a baking thay lightly greased with oil or butter, Pierce them twice with a toothpick and bake in a pre-heated oven at 180°C for 40 minutes or until the dough is cooked or Golden.
How to make the pine cone of the oven-baked empanada?
1.- Prepare the filling heat, the oil in a frying pan, add the onion and cook it until it looks translucent and well cooked. Add meat, garlic poder, chili poder, whole oregano, and groun cumini cook until the meat is cooked. Finally add salt and ground black pepper to taste and let it cool.
