👨‍🍳 조리법

1. 1

   Prepare the dough: In a large bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Whisk the egg yolks with warm water and gradually add to the flour mixture, mixing until a dough forms. Knead briefly on a floured surface, then wrap in plastic and refrigerate for at least 30 minutes.

   ⏱️ 15 minutes + 30 minutes chilling
2. 2

   Prepare the filling (pino): Heat vegetable oil in a skillet over medium heat. Add chopped onions and cook until softened, about 8-10 minutes. Add minced garlic, cumin, and paprika, and cook for 1 minute more.

   ⏱️ 9-11 minutes
3. 3

   Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off excess fat. Pour in the beef broth and simmer until most of the liquid has evaporated.

   ⏱️ 10-15 minutes
4. 4

   Stir in the raisins and cook for another 2 minutes. Season with salt and pepper to taste. Let the filling cool completely.

   ⏱️ 2 minutes
5. 5

   Assemble the empanadas: Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles (about 6-7 inches in diameter).

   💡 전문가 팁: Use a plate or bowl as a guide for cutting circles.
6. 6

   Place a portion of the cooled pino filling on one half of each dough circle. Top with an olive and a slice of hard-boiled egg. Moisten the edges of the dough with water and fold the other half over to create a half-moon shape. Crimp the edges to seal, folding the edge over itself to create a decorative rim (repulgue).

   💡 전문가 팁: Don't overfill the empanadas, or they will be difficult to seal.
7. 7

   Place the assembled empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash.

   💡 전문가 팁: Egg wash gives the empanadas a beautiful golden sheen.
8. 8

   Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and puffed.

   ⏱️ 20-25 minutes