Empanadas de Pino Recipe

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Empanadas with Black Beans and Queso Anejo

Makes 40 small empanadas

Ingredients:

Pino (Beef Filling)

5 yellow onions, diced

4 tablespoons lard

2 ¼ pounds chuck roast, finely hand diced

1 teaspoon cumin powder

2 tablespoons paprika

2 teaspoons ají hot sauce

40 black raisins

Salt to taste

Ground black pepper to taste

Masa (Dough)

½ quart hot water

1 teaspoon salt

1 teaspoon paprika

1 tablespoon canola oil

8 cups sifted all-purpose flour

8 tablespoons melted lard

Empanadas

4 hard-boiled eggs

20 black olives

Method:

Pino

  • Sauté the onions in the lard until soft and translucent. Add the chuck roast and cook it until it is pink (do not overcook).
  • Add all the seasonings, stir, and taste. Add salt and black pepper to taste. Set aside to cool. Cover and refrigerate covered until ready to use.

Masa

  • Mix ½ quart of hot water with salt. Mix the paprika with the oil and incorporate paprika mixture to the hot water. Add remaining ingredients and knead well.
  • Divide the dough into 40 balls and roll out each ball on a floured surface about 1/8-inch thick. Cut into 3 inch rounds.

Empanada

  • Cut the eggs into thin wedges and the olives in smaller portions.
  • Place in the center of each cut Masa round: 1 tablespoon of the Pino filling, followed by a piece of egg and half of an olive. Moisten the dough edges with water and fold in half. Fold the edges over and press together firmly. You should have a rectangle shaped empanada.
  • Arrange the Empanadas onto a baking sheet and bake in a preheated 375 degrees F oven for 10 minutes or until nicely browned. Remove from oven, cover with a towel, and let them rest for 5 minutes before serving.

Copyright: The Culinary Institute of America/Sergio Remolina, 2016