Argentinian vs Chilean Empanadas: Compared

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1. 1Step 1: Make the pino filling first: hand-cut beef into small cubes, brown, and mix with onion.
2. 2Step 2: Slow-cook the onion until sweet and translucent, using an unusually high ratio of onion to beef.
3. 3Step 3: Season with cumin, paprika (or merken for a smoky note), and oregano.
4. 4Step 4: Cool the filling, which lets the fat solidify and the flavours settle.
5. 5Step 5: Portion the filling into dough discs that are rolled thicker than the Argentinian style.
6. 6Step 6: Tuck in one wedge of hard-boiled egg and one whole olive (usually with pit) per empanada as you fold.
7. 7Step 7: Fold the dough into a flat envelope, sealing the edges and tucking them back over themselves.
8. 8Step 8: Bake large, golden, and substantial. One Chilean empanada is a meal.