📝 About This Recipe
Transport your senses to the bustling street markets of Latin America with these impeccably golden, crispy meat pies. Each pocket features a buttery, flaky crust that shatters upon the first bite, revealing a savory, spiced beef filling enriched with briny olives and sweet raisins for a perfect flavor balance. This recipe celebrates the traditional 'pino' style filling, offering a juicy, aromatic experience that makes these the undisputed star of any gathering.
🥗 Ingredients
The Flaky Crust
- 3 cups All-purpose flour (sifted)
- 6 tablespoons Unsalted butter (cold and cubed)
- 1 Egg yolk (large)
- 1/2 to 3/4 cup Warm milk (as needed for consistency)
- 1 teaspoon Salt
The Savory Beef Filling (Pino)
- 1 pound Ground beef (80/20 lean-to-fat ratio for juiciness)
- 2 large White onions (finely diced)
- 3 Garlic cloves (minced)
- 1 tablespoon Ground cumin
- 1 tablespoon Smoked paprika (pimentón)
- 1 teaspoon Dried oregano (preferably Mexican oregano)
- 1/4 cup Beef broth (to keep the filling moist)
- 1/2 cup Green olives (pitted and chopped)
- 2 Hard-boiled eggs (chopped into small pieces)
- 2 pints Vegetable oil (for deep frying)
👨🍳 Instructions
-
1
In a large bowl, whisk together the flour and salt. Add the cold cubed butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
-
2
Mix the egg yolk with 1/2 cup of warm milk. Gradually add this to the flour mixture, stirring with a fork until a dough begins to form. If it's too dry, add more milk one tablespoon at a time.
-
3
Turn the dough onto a lightly floured surface and knead for about 2-3 minutes until smooth and elastic. Wrap in plastic and let it rest in the refrigerator for at least 30 minutes.
-
4
While the dough rests, heat 2 tablespoons of oil in a large skillet over medium heat. Sauté the diced onions until translucent and soft, about 8 minutes.
-
5
Add the minced garlic, cumin, paprika, and oregano to the onions. Cook for 1 minute until fragrant, then add the ground beef.
-
6
Brown the beef, breaking it up with a spoon. Once cooked through, pour in the beef broth and simmer until the liquid is mostly absorbed but the meat remains moist. Season generously with salt and pepper.
-
7
Remove the beef from heat and stir in the chopped olives and hard-boiled eggs. Allow the filling to cool completely before assembling; warm filling will tear the dough.
-
8
On a floured surface, roll out the dough to about 1/8-inch thickness. Use a 5-inch round cutter or a small plate to cut out circles.
-
9
Place 2 tablespoons of the cooled filling in the center of each dough circle. Be careful not to overfill, as this will cause them to burst during frying.
-
10
Lightly moisten the edges of the circle with water. Fold the dough over to create a half-moon shape and press the edges firmly to seal.
-
11
Use a fork to crimp the edges, or use the 'repulge' technique by folding the edge over itself in a braided pattern for a professional look.
-
12
Heat the vegetable oil in a deep pot to 350°F (175°C). Fry the empanadas in batches of 3 or 4 for about 3-4 minutes per side, or until they are deep golden brown and crispy.
-
13
Use a slotted spoon to transfer the empanadas to a wire rack or paper towels to drain. Let them rest for 5 minutes before serving to allow the steam inside to settle.
💡 Chef's Tips
Always let your filling cool completely (or even chill it) to prevent the dough from becoming soggy or breaking. For a lighter version, you can bake these at 400°F (200°C) for 20-25 minutes after brushing with an egg wash. If the dough is shrinking back while rolling, let it rest for another 10 minutes to relax the gluten. Don't skip the onions; they provide the essential moisture and sweetness that defines a traditional Latin empanada. Use a thermometer to keep your oil at 350°F; if it's too cold, the dough absorbs oil and becomes greasy; if too hot, the outside burns before the inside is hot.
🍽️ Serving Suggestions
Serve with a side of fresh Chimichurri sauce for a herby, acidic contrast. A spicy Ají Amarillo dipping sauce adds a wonderful Peruvian-style kick. Pair with a crisp, chilled lager or a glass of Malbec to complement the savory beef. Serve alongside a simple tomato and shaved red onion salad dressed with lime and cilantro. Provide fresh lime wedges for squeezing over the hot empanadas to brighten the flavors.