Empanadas de Pino

Savor the rich flavors of Chile with these Empanadas de Pino, filled with spiced ground beef, olives, and hard-boiled eggs. Perfect for a cozy weeknight dinner or a festive gathering with friends.

• 500 grams ground beef
• 1 medium onion
• 2 tablespoons olive oil
• 2 hard-boiled eggs
• 1 cup black olives
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 batch empanada dough

Method

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Add the chopped onion and sauté until translucent, about 5 minutes.

3. 3

   Add the ground beef to the skillet, breaking it apart, and cook until browned, about 10 minutes. Stir in cumin and salt.

4. 4

   Remove the skillet from heat and let the mixture cool slightly. Stir in the chopped hard-boiled eggs and black olives.

5. 5

   Preheat your oven to 200°C (400°F). Roll out the empanada dough and cut into circles, about 10 cm (4 inches) in diameter.

6. 6

   Place a spoonful of the beef mixture in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal.

7. 7

   Place the empanadas on a baking sheet lined with parchment paper. Brush with egg wash (optional) for a golden finish.

8. 8

   Bake in the preheated oven for 20-25 minutes, or until golden brown.