Empanadas de Pino

Ingredients

• 300 g Beef Chuck
• 2 pcs Onion
• 2 pcs Garlic
• 1 tsp Cumin
• 1 tsp Paprika
• 0.5 tsp Merkén
• 5 tbsp Olive Oil
• 80 ml Beef Stock
• 1 tbsp Salt
• 0.5 tsp Black Pepper
• 4 pcs Empanada Dough
• 3 pcs Egg
• 8 pcs Black Olives
• 2 tbsp Raisins
• 1 tsp Sugar
• 1 pcs Tomato
• 1 pcs Red Onion
• 12 g Cilantro
• 1 pcs Green Chili
• 1 pcs Lime
• 1 tbsp Red Wine Vinegar

Method

1. Bring a small pot of water to a gentle boil over medium heat, lower in {egg}, and cook until the yolk is just set. Cool under running water so it peels cleanly.
2. Combine {tomato}, {red_onion}, {cilantro}, and {green_chili} in a bowl. Season with {salt}, add {olive_oil}, {lime}, and {red_wine_vinegar}, then toss until chunky and glossy. Taste and adjust with more {salt} if needed.
3. Heat part of the {olive_oil} in a large skillet over medium heat. Add {onion} with a pinch of {salt} and sweat until soft and sweet. Stir in {garlic}, bloom {cumin}, {paprika}, and {merken} until fragrant, then add {beef_chuck}. Season with {salt} and {black_pepper}, cook without crowding until browned, add {beef_stock}, and simmer until glossy and nearly dry so the filling stays structured.
4. Spread the cooked pino on a plate and cool until the fat firms and the filling feels compact. This helps the {empanada_dough} hold a proper Chilean shape in the oven.
5. Peel the cooked {egg} and cut into quarters for neat pockets of richness inside each empanada.
6. Set the {empanada_dough} on the counter. Spoon on the chilled pino, then top with {egg}, {black_olives}, and {raisins}. Moisten the edges with water, fold into half moons, and seal with a tight Chilean pleat so the filling stays enclosed.
7. Brush the empanadas with beaten {egg}, dust lightly with {sugar}, and bake on a lined tray at high heat until deep golden and crisp, with blistered seams and a hot center.
8. Rest the baked empanadas briefly so the juices settle, then serve hot with {pebre} style freshness from the prepared salsa and a final pinch of {cilantro} over the top.