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KITCHEN
Mound the flour on a pastry surface and make a well in the centre. Add the lard, egg yolk, and some of the brine to the centre and blend with your fingers, adding more brine as necessary until the dough is formed. Knead until smooth. Cover with a damp towel and let rest 15 – 20 minutes.
The Filling The pino is best when prepared the day before. This allows the flavours to really meld.
We travel deep into the southern hemisphere in this issue of The Cellar Door, through the beautiful slopes and valleys of Chile. Chef Joel Lamoureux has chosen a fitting international dish for this Test Kitchen: the empanada.
Surfacing first in Spain and Portugal in the eighth century, the empanada travelled into South America with colonists, where each region popularized its own version of the tasty pastry pocket. In Chile, the baked empanada is traditionally filled with pino, a beef-based filling. Chef Joel shares his version of the traditional pastry with the Banville & Jones wine experts, who offer up their suggestions for perfect wine pairings. Join Chef Joel on Thursday, March 11 to discover this dish in person at Test Kitchen Encore( see page 57 for details).
THE MEAL Pino Empanadas with Roasted Corn Salad, Avocado Purée and Pebre
Empanadas de Horno Yields: 8 large or 12 medium empanadas
Photo by Ian McCausland
The Dough Brine: 2 tsp salt, dissolved in 242ml / 1 c. warm water 1 egg yolk 1 / 4 c. lard at room temperature 4 c. all-purpose flour
Pino Savory Beef Filling 3 large sweet onions, diced( such as Maui or Vidalia) 2 tbsp butter 400g chopped beef strip loin( fat removed) 2 tbsp oil Salt and pepper to taste 2 tbsp toasted and ground cumin seeds 1 tbsp smoked paprika 1 serrano chili, seeded and diced 1 / 4 c. golden raisins soaked in 1 / 4 c. Sauvignon Blanc 1 garlic clove, minced 3 tbsp fresh oregano, chopped 3 tbsp green onion, sliced
On very low heat, sauté the butter and onion in a covered skillet until the onion is very soft, no less than one hour. When the onion is very soft, uncover the pan, add salt and liberal grindings of pepper. Turn the heat to medium-high. Cook, stirring frequently, until the onion becomes a pale nut brown. This method of cooking yields onions that are milder and sweeter, allowing you to use as many as you want without making the mixture too strong. The texture of the onions helps bind everything together.
While the onions are cooking, brown the chopped beef in a separate pan with the oil. Once browned, add garlic and cook for an additional minute. Deglaze the pan with soaked raisins and wine. Cook until all the wine has evaporated. Season with salt and pepper, then add oregano, green onions, ground cumin, and smoked paprika. Add onions to the beef mixture and chill overnight.
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