Description

At restaurant Araya, Chilean chefs Francisco Araya and Fernanda Guerrero have built a Michelin-worthy cuisine that translates memory into something precise, contemporary, and emotional. Their work moves between Chile and Asia, but firmly anchored in identity and product. Today, they share one of the most beloved dishes in their culture and menu: a Chilean empanada so powerful, it has moved guests to tears.

Ingredients

Scale

Dough

9 oz All-purpose flour, sifted
1/4 egg - note: beat 1 egg and use about 1 tbsp
0.9 oz Whole milk
3.3 oz Boiling water
1.2 oz Beef fat, warm (melted)
Pinch of Salt

Pino filling

8.8 oz Yellow onion, brunoise
4.4 oz Beef trim, brunoise (finely chopped)
1/4 tsp Salt (to taste)
1/4 tsp Cumin powder
1/4 tsp Sweet paprika
1/4 tsp Dried oregano
Grape seed oil as needed
Water as needed
All-purpose flour as needed (for thickening if needed)
Beef fat as needed (optional enrichment)

Notes (important for accuracy) The original recipe is onion-heavy (very Chilean)—don’t reduce it further, that’s intentional. “As needed” here likely means: Oil - for sweating onions Water - to control texture / juiciness Flour - slight thickening if needed Beef fat - richness (optional depending on cut) Tomato Water

5 1/2 lb tomatoes

Pebre base

1 cup of Tomato water
2 tbsp Raspberry vinegar
3/4 tsp Salt
Tabasco to taste (a few dashes)

Pebre Gel

Pebre Base

Agar Agar

Note: 1 teaspoon of agar agar powder per 1 cup (250ml) of liquid

Instructions

For the Dough

In a kitchen aid bowl with the hook attachment, stir the flour and salt on low speed.
Add the egg into the moving kitchen aid. Scrape down the sides.
Add the milk. Scrape down the sides.
Mix the water and fat together. Add this to the moving kitchen aid.
Turn the mixer up to speed 5 and beat the dough for 12 mins. Be Careful that the mixer doesn’t fall off the table.
Remove the dough from the bowl and shape it into a large ball.
Wrap in plastic and let it rest in the chiller for 1 hour.
Portion into 20g and roll each one flat into a disc.
Bag into 20 discs per bag. Layer the dough with parchment.
Store in the freezer. Use as needed.
Note: make sure the water and fat are hot!

For the Pino filling

Sweat yellow onion in a large rondeau till very tender and translucent.
Season beef trim with salt, cumin, paprika and oregano. Mix well.
Add the seasoned beef into the onions. Mix well.
Check the seasoning and correct with more if needed.
In a bowl, make a slurry with the flour and water. Use this to thicken the Pino as needed. Make sure to cook out the flour.
Cool and portion into bags. Freeze.

Note: substitute button mushrooms for beef to make mushroom Pino.

For the Tomato Water

Blend tomatoes in a vitamix.
Bring blended tomatoes to a rolling boil. Turn down to a simmer. Simmer for 1 min.
Slowly strain into chinois lined with lead paper.
Store in bags and freeze.

For the Pebre Base

Combine all ingredients and check seasoning.
Store in bags and freeze.

For the Pebre Gel

Combine all ingredients in a pot and bring to a boil.
Strain into a container to cool and set.
Once set, cut into small cubes and transfer to vitamix.
Blend till smooth and strain.
Store in piping bags.

Notes

To make the Empanadas:

Fold a portion of Pino into the dough and pleat the top.
Egg wash evenly and bake in a 175 C oven for 12 mins or until golden brown.
Poke a hole into the side and squeeze a small amount of pebre inside.
Squeeze more pebre over the pleats.
Garnish with micro greens.

Prep Time: 1 hour
Cook Time: 15 mins