From our field, with love

To begin with the proportion, always 2 is to 1. For each measure of onion is half of the meat, ideally chopped in small cubes and if it is a black pepper it is even better. For a good pino is fundamental the correct treatment of the onion so that it does not fall badly later, the secret is slow cooking for a long time, it is not necessary that it caramelizes but at the moment of tasting it, it should not present resistance when biting it. The fat to be used to cook it, so that it is juicy and "dripping", is animal lard or hydrolyzed vegetable shortening.

The traditional seasonings are salt, pepper, oregano, colored chili and cumin (it is not a complete seasoning), if you want to complement with a little spice you can add merken or chili paste (add to the cold pineapple). For the assembly of the empanadas is always with the cold pine, we recommend to prepare the pine the day before, and fill with egg, raisins, olives and plenty of pine.  

Before baking, brush with a mixture of milk and egg for even browning and enjoy with family and friends.

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