Beef Picadillo Empanadas
From Culinary Institute of America at Greystone
These little meat pies could be the hit of the party.
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 yellow onion, finely chopped
- 1 clove garlic, finely chopped
- 2 tomatoes; peeled, seeded and coarsely chopped
- 1 cooking apple; peeled, cored and chopped
- 1 serrano chile pepper, seeded and minced
- 3-3/4 cups California raisins, plumped in warm water
- 1/4 cup green olives, chopped
- 1/2 teaspoon dried oregano leave
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon ground cumin
- Salt and black pepper
- 3 cups masa harina for tortillas
- 3/4 teaspoon salt
- 1 tablespoon lard
- 2 to 3 cups warm water
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.
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 Facts Per Serving
Calories 140 (19% from fat); Total Fat 3g (sat 1g, mono 1g, poly 1g, trans 0g ); Cholesterol 5mg; Protein 5g; Carbohydrate 25g; (Dietary Fiber 3g; Sugars 14g; ); Iron 1mg; Sodium 85mg; Calcium 38mg; Potassium 250mg
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