Empanadas de Pino (Chilean Beef Empanadas - Gluten-Free)

Instructions

1. 1Prepare the pino: In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
2. 2Add chopped onion and minced garlic to the skillet and cook until softened.
3. 3Stir in raisins, sliced olives, beef broth, salt, pepper, and cumin. Simmer for 15 minutes.
4. 4Let the pino cool completely.
5. 5Prepare the dough: In a bowl, combine rice flour, tapioca starch, baking powder and salt. Mix well.
6. 6Gradually add warm water until a pliable dough forms.
7. 7Preheat oven to 190°C.
8. 8Divide the dough into equal portions and roll each portion into a circle.
9. 9Place a spoonful of the cooled pino mixture onto the center of each circle.
10. 10Top with a slice of hard-boiled egg.
11. 11Fold the dough over to form a half-moon shape and crimp the edges to seal.
12. 12Brush the empanadas with egg wash.
13. 13Bake for 30-35 minutes, or until golden brown.
14. 14Let cool slightly before serving.

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