Beef Picadillo Empanadas
These empanadas are stuffed with traditional beef picadillo of Latin America and Spain. They are fried until crisp and make a great shareable appetizer.
Appetizer/Shareable
Main Course
Ingredients per serving
Prepare the Filling
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Spanish Jumbo Onion, small dice 150.0 g
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Green Peppers, small dice 175.0 g
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Oregano, dried 2.0 g
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Beef, ground, 80/20 1.2 kg
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Garlic, chopped 3.0 cloves
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Cracked black pepper, to taste
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Dry California Raisins 40.0 g
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Cumin, ground 8.0 g
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Green Olives, pitted, small dice 45.0 g
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Sherry 60.0 ml
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Tomato paste 250.0 g
Prepare the Empanadas
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Frozen empanada pastry disks, thawed 2.0 pack
Fry the Empanadas
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Canola oil, as needed
Preparation
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Prepare the Filling
- Preheat a large saucepan over medium-high heat. Add the ground beef and cook until no longer pink and cooked throughout. Transfer with a slotted spoon to a bowl and set aside.
- Drain and discard most of the fat from the pan, leave just enough to coat the bottom of the pan. Add the onion and bell pepper and sauté until translucent. Add the garlic and cook another 30 seconds.
- Add the black pepper, Caldo de Pollo, cumin and oregano. Add the tomato sauce, beef base (unprepared), and sherry and stir to combine. Add the olives and raisins and the beef back to the pan. Simmer, stirring occasionally, until liquid is reduced but mixture is still moist, about 10 minutes. Spread the mixture onto a baking sheet and place in the refrigerator to cool.
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Prepare the Empanadas
- Place the empanada disks on a work surface and using your hands, thin them out slightly. Place about 15 ml of the beef mixture in the center of each disk. Moisten the edges with water and fold over to form a semicircle, then crimp with a fork.
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Fry the Empanadas
- Deep fry the empanadas at 185°C, turning once, until crisp and golden, 4-6 minutes per batch. Serve warm. Makes 2 empanadas per serving.
