In this video, you will be able to see step by step, how to prepare a Chilean EMPANADA DE PINO. From the ingredients and their quantities, through the elaboration of the PINO (Mapuche origin word to refer to the meat and onion hash, brought by the Europeans to the continent), the dough, the arming and the cooking of this exquisite. The ideal for this last action would be to have a clay oven, but for lack of one, the gas or electric oven can serve us for this purpose.
Nowadays we call the stew not only beef stew; We use this word to refer to any stuffing made with white onion cut into squares and stewed with other ingredients such as fish, rabbit, males, limpets, locos chicken, cochayuyo, navajuelas, cockles and more. This PINO can also be the filling of the Chilean empanadas in its fried version. If this is the case, we must add as a variant of the filling the buttery cheese, which is attached to almost all kinds of seafood, but whose most prized offer is "shrimpcheese", "machacheese" and " .
Maybe, consider a mistake in the recipe to cook 4 eggs, if not so many empanadas. The reason: If you like the egg, put two quarts or two olives or more raisins, but always taking care not to overfill the pie or later, it will be very difficult to close it.
For fried pine meat empanadas, I recommend eating them with pebre or sugar.
Pebre:
Raw parsley prepared with: onion or onion, cilantro, tomato (optional), chili paste, merken or finely chopped natural pepper (optional), lemon juice or vinegar, oil and salt.
I hope this tutorial is useful and they can prepare the empanadas.
Greetings.
Paula Z
MUSIC:
Duo of the Tagua Tagua. Isabel Fuentes and Diego Barrera. Chilean Harp. Both ends.
Francisco Ortiz y Su Arpa Tonadas Selection