Picadillo Empanadas
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
51
Spice
42
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1
Tomato1 tbsp
Vegetable Oil230 g
Ground Beef1 cup
Carrot (finely chopped)1 cup
Raisin1 large
EggDirections:
1
Preheat the oven to 350 degrees F
2
Bring a small saucepan of water to a boil, drop in the tomato and boil 30 seconds
3
Remove with a slotted spoon and let cool 5 minutes, then peel and puree in a blender until smooth; set aside
4
Heat the vegetable oil in a large sauté pan over medium-high heat
5
Add the beef and cook, breaking it up with a wooden spoon, until browned, about 7 minutes; season with 1/2 teaspoon salt
6
Add the onion, carrot, olives, raisins and the pureed tomato
7
Simmer until thick, about 2 minutes, then remove from the heat and set aside
8
Beat the egg with 2 teaspoons water in a small bowl; set aside
9
Coat a baking sheet with cooking spray
10
Working with 1 sheet of puff pastry at a time, unfold on a lightly floured surface
11
Roll out the dough into a 10-inch square, about 1/4 inch thick, using a floured rolling pin
12
Cut into four 5-inch squares
13
Place 1/4 cup of the picadillo mixture in the center of each square
14
Brush the edges with the egg wash and fold diagonally to form a triangle
15
Crimp the edges with a fork
16
Transfer the empanadas to the prepared baking sheet and brush with the remaining egg wash
17
Bake until golden brown, about 25 minutes
18
Photograph by Carol Von Zumwalt