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Chilean empanada filling (pino) -- need advice!


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Chilean empanada filling (pino) -- need advice!

Lorcasaur | Jun 17, 2008 01:21 PM

I'm trying to provide a reasonably authentic recipe for the travel company I work for, but I'm finding too many variations online! I have three main questions based on what I've read:

-- what type of black olives are recommended?
-- is allspice widely used?
-- how about green bell pepper?

I'm sure every family has their own variation, but I don't want to make any egregious errors. I will definitely be using beef, hard-boiled eggs, and raisins.

Thanks in advance!

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