Empanadas de Pino con Quinoa
This traditional Talca dish offers a delicious combination of pine and quinoa, crispy and full of flavor.
⏱️ 45 min prep + 20 min cottura · 4 porzioni · facile
Ingredients
- 200g of pine kernels
- 150g of quinoa
- 200g of flour
- 1 egg
- 100g of butter
- 50g of sugar
- Salt to taste
- Oil for frying
Method
- In a pan, cook the quinoa with a little water until it is soft. Drain and let it cool.
- While the quinoa is cooling, cut the pine kernels into small pieces.
- Mix the quinoa with the pine kernels, egg, butter, and sugar. Add salt to taste.
- In a bowl, mix the flour with a small amount of water to form a dough.
- Divide the dough into four parts and form small empanadas, placing the prepared filling in the center.
- Cover with a second piece of dough and seal the empanadas, making small cuts to release steam.
- Fry the empanadas in hot oil until they are golden and crispy.
- Serve warm with your choice of sauce.
The story
Empanadas de Pino con Quinoa were introduced to Talca in the 18th century when Spanish colonists began using local ingredients like quinoa in their traditional dishes.
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