Picadillo-Filled Empanadas
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This Mexican empanadas recipe uses store-bought puff pastry, making it much easier to prepare. Simply prepare the picadillo filling—ground beef simmered in a tomato sauce with olives and raisins—and wrap it in squares of dough. Roll out the dough after it has come to room temperature, carefully, so as not to damage the layers, so the empanadas will have a crisp, airy crust when baked.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tomato
- 1 tbsp. vegetable oil
- 220 g of ground beef
- 1/4 cup chopped white onion
- 1/4 cup shredded carrots
- 0.5 cups pitted green olives, chopped
- 0.5 cups raisins
- 1 large egg
- 2 sheets of frozen puff pastry (0.5 kg package), thawed
- Flour, for work
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Recipes with similar ingredients: tomatoes, ground beef, sweet onion, carrot, olive, raisin, eggs, puff pastry, flour
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Bring a small saucepan of salted water to a boil, drop in the tomato, and blanch for 30 seconds. Remove with a slotted spoon and let cool for 5 minutes, then peel and puree in a blender until smooth.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until all the meat is browned, about 7 minutes. Sprinkle with 1/2 teaspoon of salt. Add the onion, carrot, olives, raisins, and pureed tomato. Simmer over low heat until thickened, about 2 minutes, then remove from the heat.
- In a small bowl, whisk the egg with 2 teaspoons of water. Spray a baking sheet with cooking spray. Working with 1 sheet of puff pastry at a time, lay it out on a lightly floured surface. Dust a floured rolling pin and roll the dough into a 10-inch (25 cm) square, about 1/4 inch (0.5 cm) thick. Cut the dough into four 5-inch (12.5 cm) squares. Spoon 1/4 cup of the picadillo mixture into the center of each square. Brush the edges with beaten egg and fold the dough diagonally to form a triangle. Crimp the edges with a fork.
- Place the empanadas on the prepared baking sheet and brush with the remaining egg. Bake until golden brown, about 25 minutes.
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