Chilean · serves 6 · about 90 minutes
Chile's national handheld: baked empanadas filled with pino — beef, onion, raisin, egg, and the non-negotiable olive buried like treasure. Finding it is the whole point.
Ingredients
- 1 lb ground or hand-chopped beef
- 3 onions, finely diced (yes, three)
- 1 tsp Iberia Adobo Without Pepper 16 oz
- 2 tsp paprika + 1 tsp cumin
- 12 Iberia Spanish Queen Olives Stuffed with Jalapeño 7 oz
- 1/4 cup raisins
- 2 hard-boiled eggs, quartered
- 12 empanada discs (or homemade dough)
- 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 1 egg, beaten, to seal and paint
Method
- Cook the onions slowly in the oil until sweet and collapsed — the pino is an onion dish wearing a beef coat.
- Add the beef, Adobo, paprika, and cumin; cook through. Cool completely (warm pino tears dough).
- Spoon pino onto each disc; tuck in one olive, a few raisins, and a wedge of egg.
- Fold, seal with beaten egg, and crimp the corners flat — the Chilean rectangle, not the crescent.
- Paint with egg and bake at 400°F until deep golden, 22-25 minutes. Serve warm and let everyone hunt their olive.