Pino Empanadas

From Omni Hotels & Resorts

Makes 20 servings

EMPANADA DOUGH 2 pounds flour 1 teaspoon sea salt 1¼ cups warm milk ¾ cup vegetable oil 3 egg yolks 1 tablespoon baking powder 2 to 3 eggs, whisked (for egg wash,

if baking) Oil, for frying (if frying)

Instsructions: Combine flour, sea salt, warm milk, vegetable oil, egg yolks and baking powder in a mixer fitted with a dough hook. Knead on low for 5 to 7 minutes or until fully developed. Refrigerate at least 30 minutes. Roll to

¹/8-inch thick and cut into circles 4 to 5 inches in diameter.

BEEF FILLING (PINO) 1 pound onions, finely diced 2 tablespoons lard, melted 2 pounds beef brisket, braised and

chopped 1 cup beef stock 1 teaspoon paprika 1 teaspoon cumin, ground 1 teaspoon sea salt 1 teaspoon ground black pepper 5 hard-boiled eggs, quartered 1 tablespoon raisins 20 black olives, quartered

Instructions: Sauté onions in melted lard until lightly caramelized. Add chopped beef and beef stock and bring to a boil. Season with paprika, cumin, sea salt and pepper. Chill until ready to use. Fill each empanada with 3 tablespoons beef, ¼ boiled egg, 3 raisins and 4 olive quarters.

To cook: If baking, brush empanadas with egg wash and bake in 400-degree oven for about 10 minutes, then turn them over and bake for another 5 minutes. If frying, heat oil to 350 degrees. Cook empanadas in hot oil until lightly brown, about 6 to 7 minutes. Serve hot.

Per empanada: (without frying oil): 340 calories (33 percent from fat), 12 g fat, 115 mg cholesterol, 470 mg sodium, 40 g carbohydrates, 2 g dietary fiber, 2 g sugars, 17 g protein.

Per 1 tablespoon of oil for frying:

120 calories (100 percent from fat), 14 g fat, 0 mg cholesterol, 0 mg sodium, 0 g carbohydrates, 0 g dietary fiber, g sugars, 0 g protein.