PICADILLO EMPANADAS
Provided by Marcela Valladolid
Categories appetizer
Time 55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Bring a small saucepan of water to a boil, drop in the tomato and boil 30 seconds. Remove with a slotted spoon and let cool 5 minutes, then peel and puree in a blender until smooth; set aside.
- Heat the vegetable oil in a large sauté pan over medium-high heat. Add the beef and cook, breaking it up with a wooden spoon, until browned, about 7 minutes; season with 1/2 teaspoon salt. Add the onion, carrot, olives, raisins and the pureed tomato. Simmer until thick, about 2 minutes, then remove from the heat and set aside.
- Beat the egg with 2 teaspoons water in a small bowl; set aside. Coat a baking sheet with cooking spray. Working with 1 sheet of puff pastry at a time, unfold on a lightly floured surface. Roll out the dough into a 10-inch square, about 1/4 inch thick, using a floured rolling pin. Cut into four 5-inch squares. Place 1/4 cup of the picadillo mixture in the center of each square. Brush the edges with the egg wash and fold diagonally to form a triangle. Crimp the edges with a fork.
- Transfer the empanadas to the prepared baking sheet and brush with the remaining egg wash. Bake until golden brown, about 25 minutes.
GROUND BEEF EMPANADAS (PICADILLO)
Provided by Marcela Valladolid
Categories main-dish
Time 1h30m
Yield 8 empanadas
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a heavy saute pan over medium-high heat. Add the ground beef chuck and cook until browned, about 7 minutes. Season with the salt and pepper. Add the olives, raisins, carrots and onions and saute for just a couple minutes until softened. Add the tomato puree and simmer for 10 minutes. Turn the heat off and cool to room temperature before filling the empanadas.
- Grease a large baking sheet with some nonstick cooking spray. Unfold one sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the pastry out to a 1/4- to 1/8-inch thickness. With a knife, cut out 4 equal squares measuring 4 1/2-by-5 1/2-inches. Add 2 tablespoons of the cooled beef mixture to the center of the square. Brush the edge of each square with some egg wash and fold to shape into triangles. Crimp the edges with a fork. Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 25 minutes.
PORK PICADILLO EMPAñADAS WITH CHIPOTLE SALSA
Categories Appetizer Bake Raisin Pork Tenderloin Almond Sour Cream Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Soy Free No Sugar Added
Yield Makes 24
Number Of Ingredients 23
Steps:
- For filling:
- Heat oil in large nonstick skillet over medium-high heat. Add pork, serrano chili, chili powder, cumin, cinnamon and allspice to skillet and stir 3 minutes. Add raisins and lime juice; boil until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in almonds and sour cream. Season with salt and pepper. Cool.
- For dough:
- Butter 2 large baking sheets. Mix flour, Masa Harina, baking powder and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness. Using 3 3/4-inch-diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half.
- Whish remaining egg in small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. (Can be made 1 day ahead. Cover with plastic wrap; chill.)
- Preheat oven to 375°F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes. Serve with Chipotle Salsa and sour cream.
QUICK VEGETARIAN PICADILLO EMPANADAS
These empanadas are filled with a vegetarian Puerto Rican-style picadillo filling. A few shortcuts (using canned potatoes and lentils) make them quicker to make.
Provided by fabeveryday
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil in a saucepan over medium-high heat. Add lentils, sofrito, garlic, oregano, salt, and pepper; cook for 4 minutes.
- Reduce heat to medium-low and stir in potatoes, tomato sauce, and olives. Simmer until mixture is warmed through, 3 to 4 minutes. Remove from heat and allow to cool.
- Fill a deep skillet or frying pan with 2 inches vegetable oil and place over medium heat while you assemble the empanadas.
- Set empanada discs on a clean work surface. Add 1/4 cup of lentil-potato mixture to the center of one half of an empanada disc in a half moon shape (so it follows the curve of the wrapper). Wet your fingers in a bowl of water and run them around the entire edge of the wrapper to moisten. Fold the wrapper in half to cover the filling and pinch the edges of the dough together to seal, then use a fork to crimp the edges to secure the wrapper further. Repeat with the remaining discs and filling.
- Once oil has reached 350 degrees F (175 degrees C), add empanadas in a single layer; do not overlap. You will need to cook in batches.
- Fry until empanadas are golden brown and crispy, flipping once or twice so they brown evenly while frying, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat to cook remaining empanadas.
Nutrition Facts : Calories 382 calories, Carbohydrate 55.1 g, Fat 14.5 g, Fiber 7.2 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 1169.6 mg, Sugar 2 g
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Category Healthy Ground Beef RecipesCalories 412 per servingTotal Time 1 hr 15 mins
- Position racks in upper and lower thirds of oven; preheat to 450°F. Line 2 baking sheets with parchment paper and lightly dust with flour.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add frozen vegetables, bell pepper and garlic and cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes. Add beef and cook, breaking up with a wooden spoon, until cooked through, 3 to 4 minutes. Add tomato sauce, vinegar, cumin and cinnamon and bring to a simmer. Cook, stirring occasionally, until thickened, 5 to 6 minutes. Remove from heat and stir in raisins and olives. Let cool for 10 minutes.
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- Bake, switching the pans from top to bottom and back to front halfway through, until browned and crispy, about 12 minutes.
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