The pine empanada is a traditional food in Chile.

Ingredients:

For the dough :

° 600g of flour

° 1 spoon fall of salt

° 120g vegetable butter(melted and warm)

° 40ml of white wine

For the filling:

°1 spoon fall of vegetable oil.

°2 onions chopped into fine cubes.

°500g of meat chopped in very small cubes.

°1/2 spoon full of Gourmet Garlic Powder.

°1 spoon fall of Gourmet Color Chili pepper.

°1 spoon fall of Gourmet whole Oregano.

°1 spoon fall of Gourmet ground Cumin.

° Shell.

° Gourmet Ground Black pepper.

° 24 blond raisins (optional).

° 12 black olives.

° 3 hard-boiled eggs cut into quarters.

° 2 eggs lightly beaten to the point.

The Empanada's origin is from Spain, since in an old cooking book, named "Libre del Coch" by Ruperto Nola, there was information about stuffed Empanadas. You would think that's all, but no, it is believed the Arabs had created this recipe before. But if you keep insisting on knowing which culture created it first, the Greeks prepared a very similar plate. Even though all these cultures prepared similar plates, Chile made its own recipe for Empanadas, the Chilean way.

"Empanada de pino"

The Pine Empanada is the most traditional empanada in Chile.

"Empanada de queso"

"Empanada de camarón queso"

"Libre del Coch" (Cooking Book )

Empanadas quickly became one of the most important Chilean foods, and like I said before, Chile added other ingredients, like onions or olives. But even though empanadas are an important food for Chile and they are unique in the way we make them, other countries in America also eat them, like Argentina, Bolivia, Colombia, etc.