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Wood Fired Empanadas de Pino

Classic Chilean empanadas recipe
Print Recipe
Prep Time 1 hr
Cook Time 15 mins
Servings 12 empanadas

Ingredients
  

Empanada dough recipe

  • 3 1/2 cups flour all purpose (500 g)
  • 1 egg yolk
  • 120 g g cubed cold butter 1 stick
  • 1 cup milk 250 g
  • 1 tsp salt

Empanada de Pino

  • 1 recipe empanada dough
  • 2 tbps olive oil
  • 2 cloves garlic chopped
  • 1/4 cup chorizo sausage (dry or fresh) chopped (1/2 chorizo)
  • 1 lb ground beef
  • 12 slices pickled jalapeño pepper chopped
  • 1 tbps juice from the jar of pickled jalapeño
  • 1/2 tsp cumin ground
  • 1 tbsp paprika
  • 1/2 tsp oregano
  • 1/4 tsp cayenne
  • 1 1/2 cup beef broth reduced in salt (375 ml)
  • 1/2 cup green pitted olives, sliced
  • 1 tbsp tomato paste
  • 1 tbsp corn starch

Instructions
 

  • For the dough: combine the flour and cold butter cubes in a large bowl and rub the flour and butter between your fingers until you get a crumbly consistency.
    Add the egg yolk, then the milk, gradually, and combine, kneading gently until the dough holds together. You can add a little water at this stage if the dough does not want to set or add a little flour if it is too sticky.
    Wrap and let the dough rest in in the refrigerator for one hour, up to 24 hours.
  • Take the dough out of the refrigerator 15 minutes before putting together your empanadas.
  • Cut the hard-boiled eggs into slices.
  • In a cast iron skillet, prepare the stuffing: brown the chorizo and garlic ​​for 30-60 seconds in the oil. Add the jalapeño pepper, spices, cornstarch, tomato paste, pickled jalapeno juice, ground meat, olives and beef broth. Simmer, breaking up the meat, for about 15-20 minutes in the Forno Venetzia, mixing the mixture and turning the pan regularly. Cook until most of the broth is reduced. Taste and adjust seasonings, if needed. Let cool.
  • Cut the dough into two sections. Using a rolling pin, roll out the dough to a thickness of about almost 1/8 inch (1.5 mm). Using a cookie cutter or a bowl, cut out circles about 6 inches (15 cm).
  • Place about 2 tbsp. of the meat filling in the center of each round of dough. Add an egg slice. Brush the edges of the dough with a little water. Fold each round in half and seal by hand, folding the dough over itself or with a fork. Look at the video to get a better visual!
  • Brush with beaten egg and cook your empanadas in the FornoVenetzia wood fired oven at about 400-450F, turning and moving them around until grilled and cooked.

Video

Notes

Empanadas can be frozen before cooking, and cooked from frozen. 
Keyword empanadas