Recipe courtesy of Michael Young
Beef Picadillo Empanadas
- Yield: Makes 8 to 10 large or 14 to 16 small empanadas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 357
- Total Fat
- 23
- Saturated Fat
- 10
- Carbohydrates
- 24
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 12
- Cholesterol
- 73
- Sodium
- 282
Ingredients
Empanada Dough:
2 1/4 cups all-purpose flour
1 1/2 teaspoons kosher salt
4 ounces (1 stick) cold unsalted butter, cut into 1/2-inch cubes
1 tablespoon distilled white vinegar
Beef Picadillo:
2 tablespoons olive oil
1 small white onion, diced
1 egg
1/3 cup ice water
2 garlic cloves, minced
1 pound ground beef
1 tablespoon tomato paste
2 to 4 tablespoons pureed canned chipotle
1 teaspoon adobo seasoning
Kosher salt
Freshly ground black pepper
Vegetable oil, for deep-frying (optional)
All-purpose flour, for assembly
1 to 2 large egg whites, beaten, for assembly
Directions
- 1. For the empanada dough: Sift the flour and salt into a large bowl. Cut in the butter using a pastry blender or your fingers until it resembles coarse meal with some pea-size pieces.
- 2. Mix the egg, water, and vinegar in small bowl. Use a fork to stir the wet ingredients into the dry, until just incorporated and shaggy. Turn the mixture onto a lightly floured surface, gather it together, and then knead just until the dough comes together. Form into a flat disk, wrap in plastic wrap, and chill for at least 1 hour.
- 3. For the picadillo: Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until browned, about 7 minutes. Turn the heat to medium-high, add the beef, and cook thoroughly, breaking it up with a wooden spoon, about 10 minutes. Stir in the tomato paste, chipotle puree, adobo, and salt and pepper to taste. Cool before assembling the empanadas.
- 4. Preheat the oven to 375 degrees F, or heat oil in a heavy pot to 350 degrees F. Lightly flour a cutting board and roll the cold dough into a circle about J inch thick. Cut the dough into 7- to 8-inch disks. Paint half of 1 disk with some egg white. Place a scant 1/4 cup picadillo in the center and fold the dough over to form a half-circle. Crimp the edges closed with a fork. Repeat with the remaining dough and filling. Paint the tops of the empanadas with egg white. (Or make mini empanadas with 4- to 41/2-inch circles and J cup of the filling. Adjust the cooking time accordingly.) Bake the empanadas on rimmed baking sheets until golden brown, about 45 minutes, or deep-fry for 3 minutes. Serve.