Recipe

Beef Picadillo Empanadas

Submitted by: Culinary Institute of America at Greystone

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

Details

Yields 30 appetizer-sized empanadas

INGREDIENTS

Filling

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 cups 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.

Nutrition Information (per serving)

Calories 140(19% from fat); Total Fat 3g (sat 1g, mono 1g, poly 1g); Cholesterol 5mg; Protein 5g; Carbohydrates 25g; Fiber 3g; Iron 1mg; Sodium 85mg; Calcium 37mg

This recipe is found in the following categories:

World Flavors

Appetizers and Snacks

Special Diet

World Flavors