Hello!
In this opportunity, we will review the preparation of the "pino" or filling for Chilean empanadas.
This "PINO" serves both baked and fried empanadas, but you can also use it as a filling of some potatoes or to make a delicious Chilean potato pie. This same "pino" plus the addition of: breadcrumbs, grated carrot eggs, other cooked vegetables and cream, you can put it in a fountain and gratin it like a pie. With this pino, you can assemble the stuffing of Italian zucchinis (or zucchinis) or baked eggplants.
I emphasize Chilean, only because there are innumerable and varied fillings not because I assign the origin of this preparation to my country Chile, of course.
If you use minced meat, the ideal is that it is a meat tasty but not very greasy. Another thing, if you use a meat for itching that is not very soft, there is no problem, but the cooking time should increase until the meat is very soft or tender or soft.
You can substitute the pino oil for a spoonful of lard.
There are those who add a tablespoon of flour to halffiring the pino, but I prefer that the empanada to squirm, also, when the pino is very cold, the juice is gelled in this and only released when the hot empanada.