Empanadas de Pino con Maíz
This classic Chilean dish is a delight with its crispy pastry and rich filling of pino and corn.
⏱️ 45 min prep + 20 min cottura · 4 porzioni · facile
Ingredients
- 200 g of pino
- 200 g of corn
- 2 eggs
- 200 g of flour
- 100 g of butter
- 1/2 onion
- Salt and pepper to taste
- Oil for frying
Method
- Boil the pino and corn in salted water and drain them.
- Beat the eggs and mix them with the flour, grated butter, and herbs of your choice.
- Finely chop the onion and sauté it in a pan with a bit of oil.
- Mix the pino, corn, sautéed onion, and herbs in a bowl.
- Form the empanadas with the dough and fill them with the filling.
- Fry the empanadas in hot oil until they become golden.
- Serve them hot with tucupi or tomato sauce.
The story
In Talca, these empanadas of pino and corn have been a popular specialty for years, served during autumn festivals, and tell the story of the land and its products.
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