Pino Chilean Empanada Filling Recipe

Name: Pino Chilean Empanada Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 14 lbs ground beef; 2 garlic cloves; 3 large onions; 2 tablespoons olive oil; 1 tablespoon sugar; 1 ½ teaspoons black pepper; 1 ½ teaspoons paprika; 1 teaspoon salt; ½ teaspoon ground cumin (comino); 1 bay leaf; ½ cup raisins; black olives; 1 diced hard-boiled egg

Servings: persons

2 14 lbs ground beef
2 garlic cloves
3 large onions
2 tablespoons olive oil
1 tablespoon sugar
1 ½ teaspoons black pepper
1 ½ teaspoons paprika
1 teaspoon salt
½ teaspoon ground cumin (comino)
1 bay leaf
½ cup raisins
black olives
1 diced hard-boiled egg

1
Preparation: chop onion, mince garlic.
2
Saute onion in olive oil and add garlic.
3
Once onions are translucent add beef and brown.
4
While browning, add salt, sugar, spices, and bay leaf.
5
Simmer for 20 minutes uncovered.
6
Remove bay leaf, and add olives and raisins.
7
Serve in your choice of empanada dough, made from scratch or frozen (I use Cubanita brand).

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 14 lbs ground beef, 2 garlic cloves, 3 large onions, 2 tablespoons olive oil, and more.

Yes, Pino Chilean Empanada Filling falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pino Chilean Empanada Filling

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