Today I made some Chilean empanadas de pino 👩🏽🍳 They are delicious 🤤
Today I made some Chilean empanadas de pino 👩🏽🍳 They are delicious 🤤
by CarolZero
5 Comments
zer0sev7n
Recipe?
psychedelic_academic
RECIPE
glamyogini
Looks amazing
mishajelly
I need the recipe!
CarolZero
Okay okay, here’s my recipe 🙂 I’ve improved it over the years, and I’ll try to be as specific as I can.
For the dough:
* 5 cups of flour * 1 teaspoon of salt * ½ cup of vegetable shortening (melted and warm) * Warm water
Just mix the first 3 ingredients, and then add warm water little by little until you get a dough that’s “elastic” but doesn’t stick in your hands. If it gets sticky, add more flour.
For the pino (filling):
* 2 cups of soy protein previously soaked over night with water and some soy sauce * 1 large onion, chopped * 3 cloves of garlic, minced * 1 tbs oil * soy sauce * 1 tbs liquid smoke * Spices. I use cumin, some pepper, a bit of oregano and merken (traditional Chilean spice, basically dried and ground cacho de cabra chili peppers, smoked)
Warm up the oil in a pan and sautee the onion and garlic with the merken and/or pepper until the onion looks somewhat transparent. Then add the soy protein (not without strain it first, of course), some soy sauce, liquid smoke and the rest of the spices. Keep moving everything around for about 6 minutes, so everything is evenly cooked.
If you have time, let the pino rest for a few hours, or even overnight, so the flavors meld better. No biggie if you don’t wait though. I rarely do it lol
Final steps:
Divide the dough into small balls and roll them out with a rolling pin until they are about 2mm thick. They don’t have to be perfect circles, don’t worry too much. Sprinkle flour on the counter to prevent sticking.
Then just fill them up with pino! The ones in the picture have about 3 heaping tbs of pino. Don’t know how to fold them? Follow your heart, it’ll work out. Just make sure to press tightly so there are no leaks.
To achieve the golden look, people brush the empanadas with egg. I’ve found that brushing them with some cornstarch disolved in warm water has the same effect. This is not necessary though, I only do it so they’ll look prettier.
Bake them for 15-20 minutes at 180C (360F) or until golden (only if you did the cornstarch thing, otherwise, this is not a good indicator).
5 Comments
Recipe?
RECIPE
Looks amazing
I need the recipe!
Okay okay, here’s my recipe 🙂 I’ve improved it over the years, and I’ll try to be as specific as I can.
For the dough:
* 5 cups of flour
* 1 teaspoon of salt
* ½ cup of vegetable shortening (melted and warm)
* Warm water
Just mix the first 3 ingredients, and then add warm water little by little until you get a dough that’s “elastic” but doesn’t stick in your hands. If it gets sticky, add more flour.
For the pino (filling):
* 2 cups of soy protein previously soaked over night with water and some soy sauce
* 1 large onion, chopped
* 3 cloves of garlic, minced
* 1 tbs oil
* soy sauce
* 1 tbs liquid smoke
* Spices. I use cumin, some pepper, a bit of oregano and merken (traditional Chilean spice, basically dried and ground cacho de cabra chili peppers, smoked)
Warm up the oil in a pan and sautee the onion and garlic with the merken and/or pepper until the onion looks somewhat transparent. Then add the soy protein (not without strain it first, of course), some soy sauce, liquid smoke and the rest of the spices. Keep moving everything around for about 6 minutes, so everything is evenly cooked.
If you have time, let the pino rest for a few hours, or even overnight, so the flavors meld better. No biggie if you don’t wait though. I rarely do it lol
Final steps:
Divide the dough into small balls and roll them out with a rolling pin until they are about 2mm thick. They don’t have to be perfect circles, don’t worry too much. Sprinkle flour on the counter to prevent sticking.
Then just fill them up with pino! The ones in the picture have about 3 heaping tbs of pino. Don’t know how to fold them? Follow your heart, it’ll work out. Just make sure to press tightly so there are no leaks.
To achieve the golden look, people brush the empanadas with egg. I’ve found that brushing them with some cornstarch disolved in warm water has the same effect. This is not necessary though, I only do it so they’ll look prettier.
Bake them for 15-20 minutes at 180C (360F) or until golden (only if you did the cornstarch thing, otherwise, this is not a good indicator).
That’s it <3 Enjoy!