Empanadas de Pino Recipe
Makes 40 small empanadas
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
½ quart hot water
1 teaspoon salt
1 teaspoon paprika
1 tablespoon canola oil
8 cups sifted all-purpose flour
8 tablespoons melted lard
4 hard-boiled eggs
20 black olives
- 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.
- 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.
- 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