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Before you jump to Chilean Empanadas de Pino recipe, you may want to read this short interesting healthy tips about Finding Healthy Fast Food.
Just about every article you read about restoring your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. This is actually very true. From time to time, though, the last thing you need is to have to make an evening meal from scratch. Sometimes almost all you want is to go to the drive through and get home as quickly as possible. There isn’t any reason that you shouldn’t be authorized to do this and not be plagued by guilt about slipping on your diet. This is possible because lots of the popular fast food places are trying to make their menus healthy now. Here is the way to eat healthfully when you reach the drive through.
Go for the side dishes. Not that long ago, the sole side dish item offered by a fast food restaurant was French fries. Now many of the fast food selections have been widened considerably. There are many salads around now. Chili is definitely yet another choice. Baked potatoes can even be bought. Fruit is generally obtainable. There are many healthy options that do not include putting something deep fried into your body. When deciding on your meal from the drive through, choose a variety of side items instead of choosing a pre-made “meal deal”. This makes it possible for you to keep the calorie count low and lower your fat intake.
Fundamental logic states that the proper way to lose weight and get healthy is to ban fast food from your diet altogether. While this is usually a good idea all you need to do is make a couple of good choices and going to the drive through isn’t anything to worry about–when you do it in moderation. Once in a while, permitting someone else cook dinner is just the thing you need. If you choose healthy products, the remorse 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. You can cook chilean empanadas de pino using 16 ingredients and 11 steps. Here is how you do that.
The ingredients needed to make Chilean Empanadas de Pino:
- Get Filling (20 large empanadas):
- Provide minced beef (alternatively chopped beef)
- You need large chopped onion (onion volume should be 50-100% compared to the beef)
- You need salted butter
- Provide ground cumin
- Use salt
- Prepare sweet paprika powder
- Take ground black pepper
- Use chilli sauce (i.e. tabasco, sriracha or similar)
- Provide Black olives, no pit (1 or 2 per empanada)
- Provide Dough:
- Provide all purpose flour
- You need melted salted butter
- Use warm water mixed with 1/2 tablespoon salt
- Provide sweet papeika powder dissolved in 2 tablespoons olive oil
- Use eggwhite
Instructions to make Chilean Empanadas de Pino:
- Stirfry beef in 2 tablespoons butter
- Add cumin powder, 1/2 tablespoon salt and chilli sauce, cook until done but still juicy. Remove from heat
- Stirfry onion in 2 tablespoons butter
- Add 1/2 tablespoon salt and 2 tablespoons paprika. Remove from heat when cooked but still a bit hard/crunchy.
- 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)
- 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
- Cover the dough with film or cloth to keep warmth
- Divide dough into the desired amount of empanadas (20 or more if you want them smaller)
- 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.
- 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).
- Remove from oven, put on tray covered with cloth, let rest for 15 mins before serving.
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