Empanadas de pino (Chilean beef empanadas) best recipe

Empanadas de pino, also known as Chilean beef empanadas, are a traditional savory pastry that can be found throughout Chile. These empanadas are filled with a mixture of ground beef, onions, raisins, black olives, and spices, and then baked or fried to create a crispy, delicious snack or meal.

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  Cranberry Goat Cheese Balls with Rosemary Skewers Ingredients: 1/3 cup Sweetened Dried Cranberries 1/3 cup Toasted Pecans 1 tsp Dried parsley 1/2 tsp Salt 1/4 tsp Pepper 8oz goat cheese log 16 Rosemary sprigs Directions: Start by finely chopping dried cranberries with pecans.Add dried parsley, salt and pepper. Roll 8oz goat cheese into 16 balls then roll in your crumbs mixture. Skewer with a Rosemary sprig for an extra festive touch. #Cloudela #LaPulperia #cooking
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  Grilled Lamb Chops Ingredient 2 lb. lamb rib or loin chops 2 tsp. salt 1 tsp. ground black pepper 1/2 c. chopped fresh parsley 1 tbsp. chopped fresh oregano 1/2 c. plus 2 tbsp. olive oil 2 garlic cloves, grated 2 tsp. lemon zest 1 tbsp. fresh lemon juice 2 tsp. honey 1/4 tsp. red chile flakes 1 c. chopped mixed olives Directions Step 1: Add lamb chops to a resealable plastic bag. Season with salt and pepper; set aside. Step 2: In a medium bowl, stir together parsley, oregano, 1/2 cup olive oil, garlic, lemon zest, salt, pepper, honey, and chile flakes. Reserve 2 tablespoons of the marinade in a small bowl. Pour the remaining marinade over the lamb. Seal the bag, and gently massage the marinade into the lamb chops. Refrigerate for at least one hour or overnight. Add the olives to the remaining unused marinade; stir in the remaining 2 tablespoons of olive oil; cover and refrigerate until ready to serve. Step 3: Remove the lamb and olive mixture from the refrigerator 30 minutes befo...
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