Beef Picadillo Empanadas
We love making these empanadas!!! The cutest hand pie stuffed with delicious medley of Mexican/South American flavours and ready for lunch or an afternoon snack! They're even better if you've got some chimmichurri around for dipping - unreal delicious!
Ingredients
- 1 recipe Olive Oil Pastry
- 1 lb Ground beef
- 2 tbsp Garlic Olive Oil
- 1 cup Onion finely chopped
- 2 Garlic cloves minced
- 1 cup Red bell pepper diced
- 1 tbsp Smoked paprika
- 2 tsp Cumin Seeds
- 1 tsp Mexican Oregano
- ¼ tsp Ground Cinnamon
- 1 tsp Fleur de Sel
- 1 tsp Cracked Black Pepper
- ¼ cup Raisins
- ¼ cup Penna Italian Style Olives roughly chopped
- 2 Eggs hard boiled
- 1 Egg separated
Instructions
- In a deep skillet, add Garlic Olive Oil and heat over medium heat. Add ground beef and brown for 5-6 minutes, until nearly cooked, and browned, breaking up meat as it cook. Add onions, garlic, spices and continue to sauté for 3-4 minutes, stirring occasionally. Add in raisins, olives and eggs, stirring into mixture and cook for 3-4 more minutes. Remove from heat.
- Roll out pastry dough into a large rectangle, approximately ¼" thick. Place a small round plate on the dough and cut out circle with a paring knife - repeat with remaining dough.
- Preheat oven to 400*F. Fill each pastry circle with enough filling to allow you to still seal the dough edges - this will depend on the pastry round size you've chosen. Fill enough to leave a 1" border then brush eggs whites along 1" border of pastry. Fold over dough, pressing together edges, fluting/twisting for a pretty edge.
- Lay onto parchment paper lined baking sheet, and brush with beaten egg yolk and let cool in the fridge before baking. Bake for 20-25 minutes, or until pastry is no longer dough and gold brown. Remove to a baking sheet and let cool for 10 minutes.
Notes
Make a huge batch of these and freeze half the batch before you bake them - you;ll have empanadas whenever you want!
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