Beef Picadillo Empanadas

From Culinary Institute of America at Greystone
These little meat pies could be the hit of the party.
  • Yields 30 appetizer-sized empanadas
  • Details



      • 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

      This recipe is found in the following categories:

      World Flavors

      Special Diet

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