We believe that we do not need to make much of an introduction about the «eighteen» tone that they give to the national holidays. What we can tell you is that, despite the fact that it is a lot of work, it is completely worth it and it is a good activity to do as a family. So here we leave you the best recipe since the dough is resistant and firm, and the onion does not repeat, without the need to add sugar:
PINE PIES:
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These instructions are to prepare 20 empanadas
Ingredients for the pine:
- 1 kilo of meat of minced beef, you can use posta, for example, but look for a cut that is to your liking
- 1 cup of beef broth
- 3 onions large or 4 medium diced
- 2 tablespoons of flour
- 2 tablespoons of colored pepper or merkén
- 1/2 teaspoon cumin
- salt and pepper
- 4 tablespoons of oil
- 20 black olives
- 40 raisins
- 5 hard boiled eggs
Preparation:
We recommend that you do it the day before. That way you don’t get too tired and the reposado pine gives them a better flavor.
You must heat the oil in a large pot, fry the meat until it browns a little, approximately 8 minutes, add the colored chili, salt, pepper and cumin, fry for a few more minutes.
Add the broth and cook for 30 minutes over low heat. Add the onions, incorporate well and cook over medium heat until the onion is soft, about 30 minutes more.
Add the flour with a strainer so that there are no lumps and stir well.
Taste the mixture to adjust the seasoning if necessary. Then let cool and store in the refrigerator.
Ingredients for the dough:
- 1 cup of milk
- 1 cup of warm water
- 1 tablespoon of salt
- 1 kilogram of flour
- 4 egg yolks
- 180 grams of warm melted vegetable shortening
Preparation
Make a brine with the milk, water and salt, and stir until the salt dissolves completely.
In a large bowl, put all the flour, add the yolks (all together) and incorporate everything, stirring with a wooden spoon, with a fork or with the tips of your fingers as if pinching.
The ideal is to get a «sand» of different thicknesses. Then you add the butter and you must continue incorporating a little more in the same way. at that point you will only have crumbs, not a dough yet.
You must continue working the dough while adding the brine until you get a smooth and elastic dough. This will take about 10 minutes of kneading by hand.
In case you need more moisture, you should keep adding water and unsalted milk.
Preheat the oven to 180° C for the pine empanadas
Later, You must separate the dough into 20 portions and cover them with a damp cloth.
Then you will have to work each portion individually, using it until you get a fine dough.
After cutting it in a circle you must fill it with 2 tablespoons of pine, a quarter of a hard-boiled egg, 1 olive and 2 raisins if they are to your liking.
We do not recommend rolling out half the dough and cutting several circles at the same time because there will be many cuts left and each time the uslerees will get harder and harder. With this method you make sure that your empanadas are firm, because the dough will have adequate flexibility.
Then, you have to close by spreading the edge with milk. Then you have to press firmly and make the folds.
Then you have to brush them with a batter made of egg and water before you take them to the oven.
Finally, you have to bake them for 30-35 minutes until they are golden brown.
We recommend that you keep an eye on them during cooking as they sometimes puff up. If it happens to you, you have to bury a toothpick in them to deflate them. That way they don’t open.
It is best to serve them very hot. But if you have any left over, to reheat them you can put them in the oven at the same temperature for 15 minutes.