Beef Picadillo Empanadas

Submitted by: Culinary Institute of America at Greystone

These little meat pies could be the hit of the party.

Details

INGREDIENTS

Filling

• 1 tbsp. olive oil
• 1 lb. lean ground beef
• 1/2 yellow onion, finely chopped
• 1 clove garlic, finely chopped
• 2 tomatoes; peeled, seeded and chopped
• 1 cooking apple; peeled, cored and chopped
• 1 serrano chile pepper, chopped
• 3-3/4 c. California raisins, plumped in warm water
• 1/4 c. green olives, chopped
• 1/2 tsp. dried oregano leaves
• 1/2 tsp. dried thyme leaves
• 1/2 tsp. ground cumin
• Salt and pepper

Dough

• 3 c. masa harina for tortillas
• 3/4 tsp. salt
• 1 tbsp. lard
• 2 to 3 c warm water

PROCEDURE

Filling

Heat oil in sautépan over medium-high heat. Add beef and sauté, breaking up any chunks until nicely browned. Add onion and garlic; continue to sauté for 5 minutes. Stir in remaining ingredients and simmer over low heat for 20 minutes more. Season to taste and cool.

Dough

In a large bowl mix masa, salt and lard together. Gradually, add enough water to form a smooth soft dough. Divide into 30 walnut-size balls. Place a ball of dough between two pieces of plastic wrap and flatten into 6-inch circle with a tortilla press. Remove top layer of plastic and place 1 tablespoon of filling in center of dough. With fingertip or pastry brush, brush edges of dough with water. Fold over and seal. Remove from plastic and arrange on a parchment-lined baking sheet. Repeat for all. Pan fry or deep fry in hot oil until nicely browned.

Yields: 30 appetizer-sized empanadas

Serves: 30

Nutrition Information (per serving)

Calories 90(28% from fat); Total Fat 3g (sat 1g, mono 1g, poly 1g); Cholesterol 5mg; Protein 4g; Carbohydrates 13g; Fiber 1g; Iron 1mg; Sodium 80mg; Calcium 29mg