Famous in Chile and all over the world, the Chilean empanada is a delight. A rich culinary proposal filled with “pino”, a very nutritious minced meat stew. It is an icon of the national festivities of September 18, so, as tradition dictates, today we celebrate this day by tasting those prepared for us by Chilean nutritionist Luisa Solano with Magnun Sess Premium extra virgin olive oil.

It is a delicious, nutritious and very versatile dish. Chilean empanadas are heartbreaking. Yes, you read right! No one can resist its excellent flavor. Once you try them you can’t stop thinking about them. That’s what happened to the first settlers and residents of Chile, who became obsessed with this irresistible delicacy, a legacy that the Arabs left in Spain.

Simple in its preparation, but complex in its nuances, these little bites are an ancestral heritage that our beloved nutritionist Luisa Solano has inherited from her mother. Today, she elaborates them with much affection, gathering raw materials of excellent quality and great nutritional contribution.

An ideal recipe to taste every September 18 on the occasion of Chile’s national holidays, to which we can also sink our teeth in at any time of year.

INGREDIENTS

For the dough

• ½ cup extra virgin olive oil Magnun Sess Premium
• 3 tablespoons of Royal yeast
• 3 cups of flour
• Hot milk
• Sugar (to taste)
• Salt (to taste)

For the pine

• 5 tablespoons of extra virgin olive oil Magnun Sess Premium
• ½ kg of minced veal
•  3 onions
• 1 pinch of oregano
• 1 tablespoon of cumin
•  4-6 boiled eggs
• Black olives
• Sweet raisins
• Garlic (to taste)
• Salt (to taste)

 ELABORATION

To elaborate the dough, on a smooth surface we arrange the yeast and the flour, the sugar and the salt to form a volcano. We make a hole in the center, where we add the Magnun Sess Premium extra virgin olive oil and, little by little, the milk.

With the help of your hands, slowly mix the ingredients until you get a more homogeneous dough. Once we have it, we reserve it, and then we make small balls that, later, we will extend with the help of a roller until forming discs of 25 centimeters of diameter, approximately.

 

Next, we elaborate the pine or stuffing. To do this, we chop the onion and poach it over a medium heat for 20 minutes together with the oregano. Stir.

When the onion is golden, add the minced meat to cook for 5-7 minutes.

To fill the empanadas, we put in each disk of dough a spoonful of meat accompanied by black olives, raisins and the previously chopped boiled egg.

We close the disc and prick it so that it does not accumulate air. Finally, we fry them in a pan with extra virgin olive oil.

PRESENTATION

On a flat plate we place a delicious empanada or those that are necessary, at the request of the diner. We serve them with pebre -a seasoning based on eggplant, tomato, coriander, onion, apple vinegar and salt-.

Good proposal to celebrate the national holidays with our Chilean friends, right?