World Cuisines

Empanadas de Pino

Chile

Chile's golden empanada: a baked wheat shell with a juicy filling of beef, onion, raisins, olives and egg — the pino — seasoned with cumin and merkén smoke.

What it is

Chile's golden empanada: a baked wheat shell with a juicy filling of beef, onion, raisins, olives and egg — the pino — seasoned with cumin and merkén smoke. Ingredients: flour, lard, warm milk brine (dough); filling: ground beef, onions, cumin, paprika, merkén (smoked chile), raisins, black olives, hard-boiled eggs, salt. Recipe: 1) Cook the pino — the name comes from the Mapuche word for the filling — and chill overnight for juiciness. 2) Make a lard dough; roll discs. 3) Fill with pino, an olive, a raisin or two and a wedge of egg. 4) Fold with the classic three-point seal; bake until blistered gold. Serve: hot, with a glass of pipeño wine at Fiestas Patrias. Flavor: sweet-salty, smoky, juicy. History: Spanish empanadas met Mapuche kitchens; the pino empanada is the undisputed queen of Chile's September independence celebrations. See also: Pastel de Choclo, Cazuela.

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