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Before you jump to Chilean Empanadas de Pino recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Inside the Kitchen.

Until fairly recently anyone who expressed concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with everybody being aware of the problems besetting the planet and also the shared obligation we have for turning things around. Unless everyone begins to start living a lot more green we won’t be able to correct the problems of the environment. These types of adjustments need to start taking place, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to begin saving energy by going more green.

A massive amount of electricity is actually consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. If you’re in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F as well as 0F. Checking that the condenser is actually clean, which means that the motor needs to run less frequently, will also save electricity.

From the above it should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living is not that hard. A lot of it really is merely using common sense.

We hope you got benefit from reading it, now let’s go back to chilean empanadas de pino recipe. To make chilean empanadas de pino you need 16 ingredients and 11 steps. Here is how you do that.

The ingredients needed to prepare Chilean Empanadas de Pino:

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

Instructions 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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