7/23/2019 Baked Empanadas de Pino

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Baked Empanadas de Pino

rump steak cut in squares or ground beef.

2 onions cut in squares.

1/8 oil.

teaspoon of pepper oil

1 boiled egg cut in slices.

1 beef broth

Salt, oregano and pepper.

4 big black olives.

2 tablespoons of raisins.

r! the onions in hot olive and leave them in lo" heat until the! are soft. #dd thepepper oil, the beef and then the seasoning. #dd the beef broth dissolved in luke"arm"ater. $eave it from % to 1& minutes in lo" heat. $eave it cool and fill the empanadas.#dd a teaspoon of sugar to the pino so that the flavor of the onions is not so strong. 'f!ou "ant to leave the pino thicker, !ou can add a tablespoon of flour "hen !ou cook it"hile still stirring.

(ough

)'f !ou increase the amount of empanadas, !ou have to increase the doughingredients*

2 cups of flour

+& grams of baking po"der

teaspoon of salt

% grams of fat

cup of milk

#dd the flour to the baking po"der and salt. -hen, add the melted fat and blenduntil it is lump!. #dd hot milk "hile still kneading. over the dough "ith a piece of clothand let it sit 2& minutes. -hen, kneading the dough on a floured surface "ith the rollingpin until its 2 or + centimeters thick. ut the dough into 2& centimeter circles. ill theempanadas "ith a tablespoon of pino, 1 olive, t"o raisins and 1 slice of boiled egg.0et the dough borders "ith luke"arm "ater. lose it and make the empanada in arectangular or triangle shape. olor them "ith egg "hites or milk. uncture them t"iceor three times "ith a stick and take them to the oven and leave them there for 4&minutes on buttered tin.