EMPANADAS DE PINO CHILENAS. La receta perfecta. Empanadas de Pino - Alvaro Barrientos Montero

[Music] Hello, how are you? It's great to be able to greet you. Thank you so much for coming back to my YouTube channel. I'm chef Alvaro Barrientos Montero, and what I love to cook most is traditional Chilean cuisine, the food you eat at home and in many other places. Today we're going to make a

pino empanada, an absolutely traditional recipe, the most purist traditional Chilean pino empanada. Did you know that many other places in the world also eat empanadas, but the traditional Chilean empanada that we eat here is unique? You don't eat it anywhere else in the world. It's delicious, it's juicy, it has a thin, soft pastry that

holds all its filling. And if you've never had the chance to make one, come with me because we're going to do everything from the dough, the filling, assembling it, baking it, until finally we're going to taste it. Today I'm going to share all the secrets with you on my YouTube channel. There's already a recipe

circulating, but at that time we were working with a medium-sized counter, it's true that it had a double height and it was a bit difficult. Today we're going to repeat it for you because every day is empanada time. Come and have a good time, essential to achieving The key to success in your

empanada preparation is to do it ahead of time. I always start the day before by gathering the ingredients, and once I have everything, the first thing I do is the filling. For assembling empanada 11 or 12, it's absolutely essential that the filling is cold. Let's start with chopping the onion, and then move on to the rest of the ingredients.

To prepare the onion properly, I trim the base and the stem. I put the onion peel in a separate container, cut it in half, and then peel it like this. Look how easy it is! The other half, which is left peeled, is also peeled. Now, to chop it into small cubes, I start doing this,