I am a master butcher and this is the best meat for pine empanadas.

The long-awaited celebration of national holidays is approaching and one of the questions that one may ask oneself amidst shopping and preparations is What is the best meat to use for pine empanadas? .

It is an essential preparation at the 18th century table, where the cut is the main ingredient that will determine the final flavor, so it must accompany and enhance the sensations it will provide with the onion, the egg and the dough.

The best meat to choose for pine empanadas is the one who is thin, avoiding those rich in fat .

This is what the meat expert and bacon manufacturer in La Tercera advises, William Scott .

“Lean meats like sausage work very well, as do pink and dark meats and beef. . Personally, I lean towards the seat. The meat must be fresh and very red,” he explains.

In the same spirit, the master butcher warns that “the biggest enemy of the empanada is fatty meat.”

Regarding the way to cut the ingredient, there are versions of empanadas with minced meat and also with minced meat. When asked about this, the expert is direct:

“Chilean pino, the mixture of meat with onions and seasonings, is something very unique and there are many versions and recipes. Personally, I like pineapple with ground meat. because I find that it gives a much more energetic, creamy and less grainy pine result,” he adds.

To achieve the desired point, Scott emphasizes that “Here, cooking is essential, it must be long and allow the meat to crumble on its own. “.

“The result for many people is the same, I disagree. What is important to emphasize is that Considering the high price of beef, using ground beef for the pin is much more economical. . I find them to be drier, so I always prefer the ones with ground meat. A good option that satisfies everyone is to use half and half. “, he adds.

To prepare pine empanadas, the site Chile is yours proposes a traditional recipe to fully enjoy its flavor.

The ingredients consider a result of 15 units and include:

For filling

• 5 large onions, finely chopped.
• ½ cup (120 ml) oil.
• 1 kilo of minced or ground dark beef.
• ¼ teaspoon black pepper powder.
• 1 tablespoon of salt.
• 2 cloves garlic, minced.
• 1 tablespoon of colored chili pepper or merken.
• 15 black olives.
• 8 hard-boiled eggs.
• 15 raisins.

For the dough

• 1 kilo of flour.
• 1 tablespoon of salt.
• 500 ml of boiling water.
• 250 g of hot butter.
• 1 egg mixed with a little cold water for brushing.

THE preparation indicates these steps:

1. Put it on onions cover them with cold water and cook them over medium heat until tender . Then remove them from the heat, pass them through a colander and set aside. Do not drain the onions completely, as they should still contain a little water.
2. In another saucepan, heat oil over medium heat and add remaining ingredients except the colored pepper. You must leave this preparation until the meat is browned then add the colored chili pepper . Now add the onion you had kept and cook everything until boiling. Stir the mixture for another 20 minutes and remove it from the heat to let it cool then refrigerate it. The pine must be prepared the day before .
3. The next day you have to prepare the dough . Place the flour in a crown shape on a smooth surface, add the salt, boiling water and butter in the center. With a wooden spoon or spatula, stir, mixing all the ingredients until the dough is lukewarm. Then, using your hands, knead until the dough is smooth and elastic.
4. Divide the dough into 15 portions and cut each piece until it is 5mm thick, then cut it with a cup or plate. 15 circles of 22 cm in diameter and brush with the egg mixture on all edges of the dough circles. Place in the center of each circle 2 tablespoons pine an olive, a hard-boiled egg and raisins.
5. Now we will close the empanadas by joining one end of the dough to the other end, passing over the filling and then folding the edges with our fingers until the empanada is formed. You must press the tips to seal and brush the surface again with the remaining egg mixture. so that they remain golden. Prick the center of the empanadas with a toothpick so that they do not puff up too much.
6. In a baking dish, arrange the empanadas and Bake for 20 minutes or until golden brown. . Take them out of the oven and enjoy them with a delicious glass of wine, juice or whatever you like.