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Chilean Empanadas de Pino
Chilean Empanadas de Pino

Before you jump to Chilean Empanadas de Pino recipe, you may want to read this short interesting healthy tips about Finding Nutritious Fast Food.

Almost every single article about reducing your weight and getting healthy explains readers to avoid drive through windows like the plague and that they need to do all of their own cooking. There’s some benefit to that. From time to time, though, the last thing you want is to have to cook meals from scratch. Sometimes almost all you desperately want is to go to the drive through and get home as quickly as possible. Why shouldn’t you be able to do this every so often and not have a bunch of guilt about slipping up on your diet regime? You are capable of doing this because many of the popular joints are now advertising “healthy” menu selections to keep their businesses up. Here is how one can find healthy food choices at the drive through.

Your beverage ought to be water or juice or milk. When you drink a large soft drink you are introducing too much empty calories to your day. One serving of soda pop is eight oz.. That serving usually contains at least a hundred calories and more than a few tablespoons of sugar. Most fast food soft drink sizes begin at twenty ounces. Typically, though, they are 30 ounces. Choosing a soft drink as your beverage raises your calorie ingestion by thousands and adds way too much sugar to your diet. It is much healthier to choose milk, juice and also standard water.

Logic says that one of the best ways to stay healthy and balanced is to avoid the drive through and never eat fast food. While, in most cases, this is a good idea, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the thing you need most is just to have somebody else do the cooking. If you decide on healthy things, the guilt usually associated with hitting the drive through shouldn’t be so bad.

We hope you got insight from reading it, now let’s go back to chilean empanadas de pino recipe. To cook chilean empanadas de pino you need 16 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to cook Chilean Empanadas de Pino:
  1. You need Filling (20 large empanadas):
  2. Get 1 Kg minced beef (alternatively chopped beef)
  3. Provide 4 large chopped onion (onion volume should be 50-100% compared to the beef)
  4. Use 4 tablespoons salted butter
  5. You need 2 tablespoons ground cumin
  6. You need 1 tablespoon salt
  7. Get 2 tablespoons sweet paprika powder
  8. Get 1/2 tablespoon ground black pepper
  9. Take 2 tablespoons chilli sauce (i.e. tabasco, sriracha or similar)
  10. Take Black olives, no pit (1 or 2 per empanada)
  11. Take Dough:
  12. Get 1 Kg all purpose flour
  13. Get 200 gr melted salted butter
  14. Provide 1/2 liter warm water mixed with 1/2 tablespoon salt
  15. Provide 1 tablespoon sweet papeika powder dissolved in 2 tablespoons olive oil
  16. Prepare 1 eggwhite
Instructions to make Chilean Empanadas de Pino:
  1. Stirfry beef in 2 tablespoons butter
  2. Add cumin powder, 1/2 tablespoon salt and chilli sauce, cook until done but still juicy. Remove from heat
  3. Stirfry onion in 2 tablespoons butter
  4. Add 1/2 tablespoon salt and 2 tablespoons paprika. Remove from heat when cooked but still a bit hard/crunchy.
  5. Mix cooked onion and beef, adjust seasoning to taste (should be a bit salty and spicy since the dough will be neutral taste). Refrigerate (any remaining juices will get hard and make it easier to fill the empanadas)
  6. Mix flour, slowly adding water, butter and paprika/oil. Leave some water for the last (you might not need to use all the water). If the dough is too moist or too dry, adjust with more flour or water. Kead until uniform and not sticky
  7. Cover the dough with film or cloth to keep warmth
  8. Divide dough into the desired amount of empanadas (20 or more if you want them smaller)
  9. Roll the dough for each empanada into a circle, add the filling plus one olive. To make both ends of the dough stick, dip a finger in warm water and “paint” all around the edge of the dough. Close the empanada by rolling and pressing the dough all along the edge. Make holes with a fork to prevent the empanada from bursting in the oven. Brush eggwhite on the empanada.
  10. Put empanadas on baking sheet on an oven tray and bake at 200 Celsius for 20-25 mins until brown (lower time to 12-15 if you make smaller empanadas).
  11. Remove from oven, put on tray covered with cloth, let rest for 15 mins before serving.

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