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Before you jump to Chilean Empanadas de Pino recipe, you may want to read this short interesting healthy tips about Tracking Your Meals: The way to Do It.
When you begin a diet probably the most often heard pieces of advice is to keep a food journal in which you write down every thing you eat during the day. Keeping your food log not only helps you see clearly what you are having, it helps you see what you are not eating. For example, once you keep a food record for a few days you might notice that even though you eat lots of fruit, you almost never eat any vegetables. Having it all written down will help uou recognize the elements of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.
Write down precisely what time it is when you eat. This helps you see what times of day you feel the hungriest, when you are likely to reach for a snack and the way to work around those times. After a day or two you might notice that, although you eat lunch at the same time every day, you still feel hungry an hour or so later. You should also be able to see whether or not you are eating due to the fact youre bored. This is unbelievably useful because understanding when youre vulnerable to snacking will help you fill those times with other pursuits that will keep you away from the candy aisle.
Record your mood while you eat. This helps you determine when you use meals to help soothe emotional issues. This will also show you whether or not you gravitate toward particular foods based on your mood. There are lots of people who look for junk food when they feel angry or depressed and are quite as likely to choose healthy things when they feel happy and content. Paying attention to what you reach for while you are upset will help you stock similar but more healthy items in your house for when you need a snackyou could also start talking to someone to figure out why you cure moods with food (if that is something that you actually do).
We hope you got insight from reading it, now lets go back to chilean empanadas de pino recipe. You can cook chilean empanadas de pino using 16 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to cook Chilean Empanadas de Pino:
- Provide of Filling (20 large empanadas):.
- Provide of minced beef (alternatively chopped beef).
- Use of large chopped onion (onion volume should be 50-100% compared to the beef).
- Prepare of salted butter.
- Use of ground cumin.
- Use of salt.
- You need of sweet paprika powder.
- Provide of ground black pepper.
- Take of chilli sauce (i.e. tabasco, sriracha or similar).
- Prepare of Black olives, no pit (1 or 2 per empanada).
- Prepare of Dough:.
- Provide of all purpose flour.
- Get of melted salted butter.
- Provide of warm water mixed with 1/2 tablespoon salt.
- Take of sweet papeika powder dissolved in 2 tablespoons olive oil.
- Take of eggwhite.
Steps to make Chilean Empanadas de Pino:
- Stirfry beef in 2 tablespoons butter.
- Add cumin powder, 1/2 tablespoon salt and chilli sauce, cook until done but still juicy. Remove from heat.
- Stirfry onion in 2 tablespoons butter.
- Add 1/2 tablespoon salt and 2 tablespoons paprika. Remove from heat when cooked but still a bit hard/crunchy..
- Mix cooked onion and beef, adjust seasoning to taste (should be a bit salty and spicy since the dough will be neutral taste). Refrigerate (any remaining juices will get hard and make it easier to fill the empanadas).
- Mix flour, slowly adding water, butter and paprika/oil. Leave some water for the last (you might not need to use all the water). If the dough is too moist or too dry, adjust with more flour or water. Kead until uniform and not sticky.
- Cover the dough with film or cloth to keep warmth.
- Divide dough into the desired amount of empanadas (20 or more if you want them smaller).
- Roll the dough for each empanada into a circle, add the filling plus one olive. To make both ends of the dough stick, dip a finger in warm water and paint all around the edge of the dough. Close the empanada by rolling and pressing the dough all along the edge. Make holes with a fork to prevent the empanada from bursting in the oven. Brush eggwhite on the empanada..
- Put empanadas on baking sheet on an oven tray and bake at 200 Celsius for 20-25 mins until brown (lower time to 12-15 if you make smaller empanadas)..
- Remove from oven, put on tray covered with cloth, let rest for 15 mins before serving..
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