Simple Way to Make Favorite Chilean Empanadas de Pino

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Before you jump to Chilean Empanadas de Pino recipe, you may want to read this short interesting healthy tips about Tracking Your Meals: The proper way to Do It.

When you begin your diet one of several things you will learn right away is that trying to keep a food journal is very helpful. Tracking all of the food you take in may help you figure out which foods you will be eating as well as which foods you are not eating enough of. One example is that, after tracking your meals for a few days you might realize that you are consuming far too many sugars and unhealthy fats without nearly enough organic nutrients. Having it all written down may help you determine the elements of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.

You need to be very precise whenever you write down the things that you are eating. You have to do more than merely write down "salad" into your food log. The right way to do it is always to write down all of the ingredients in the salad as well as the kind of dressing that is used. You should also record just how much of the foods you are eating. Cereal seriously isn't as good an entry as one cup Honey Nut Cheerios. Remember the more you take in of something the more calories you eat so it is very important that you list quantities so that you know exactly how much of everything youre eating and how many calories you need to burn.

Record your mood when you eat. This makes it possible to determine when you use food to help soothe emotional issues. It also assists you to see clearly which foods you have a tendency to choose when you find yourself in certain moods. Many of us will reach for junk foods when we are upset, angry or depressed and will be more likely to choose healthier options when we are happy or content. When you focus on how you eat during your different moods and emotional states, you will be able to keep similar but healthier options around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.

We hope you got insight from reading it, now let's go back to chilean empanadas de pino recipe. You can have chilean empanadas de pino using 16 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to prepare Chilean Empanadas de Pino:

1. Provide of Filling (20 large empanadas):.
2. Use 1 Kg of minced beef (alternatively chopped beef).
3. Provide 4 of large chopped onion (onion volume should be 50-100% compared to the beef).
4. Use 4 tablespoons of salted butter.
5. Take 2 tablespoons of ground cumin.
6. Use 1 tablespoon of salt.
7. Use 2 tablespoons of sweet paprika powder.
8. Prepare 1/2 tablespoon of ground black pepper.
9. Use 2 tablespoons of chilli sauce (i.e. tabasco, sriracha or similar).
10. Use of Black olives, no pit (1 or 2 per empanada).
11. Prepare of Dough:.
12. Take 1 Kg of all purpose flour.
13. Prepare 200 gr of melted salted butter.
14. Use 1/2 liter of warm water mixed with 1/2 tablespoon salt.
15. Prepare 1 tablespoon of sweet papeika powder dissolved in 2 tablespoons olive oil.
16. Provide 1 of eggwhite.

Steps to make Chilean Empanadas de Pino:

1. Stirfry beef in 2 tablespoons butter.
2. Add cumin powder, 1/2 tablespoon salt and chilli sauce, cook until done but still juicy. Remove from heat.
3. Stirfry onion in 2 tablespoons butter.
4. Add 1/2 tablespoon salt and 2 tablespoons paprika. Remove from heat when cooked but still a bit hard/crunchy..
5. Mix cooked onion and beef, adjust seasoning to taste (should be a bit salty and spicy since the dough will be neutral taste). Refrigerate (any remaining juices will get hard and make it easier to fill the empanadas).
6. Mix flour, slowly adding water, butter and paprika/oil. Leave some water for the last (you might not need to use all the water). If the dough is too moist or too dry, adjust with more flour or water. Kead until uniform and not sticky.
7. Cover the dough with film or cloth to keep warmth.
8. Divide dough into the desired amount of empanadas (20 or more if you want them smaller).
9. Roll the dough for each empanada into a circle, add the filling plus one olive. To make both ends of the dough stick, dip a finger in warm water and paint all around the edge of the dough. Close the empanada by rolling and pressing the dough all along the edge. Make holes with a fork to prevent the empanada from bursting in the oven. Brush eggwhite on the empanada..
10. Put empanadas on baking sheet on an oven tray and bake at 200 Celsius for 20-25 mins until brown (lower time to 12-15 if you make smaller empanadas)..
11. Remove from oven, put on tray covered with cloth, let rest for 15 mins before serving..

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