Picadillo for Empanadas. Pastelillos de Carne – Puerto Rican Picadillo Empanadas. The best toddler-birthday-party food I've ever had were picadillo empanadas. Vegan picadillo empanadas taste great hot, warm or at room temperature.
Reduce the heat to medium and add the pecans and sprinkle with salt. Heat the oil in a heavy saute pan over medium-high heat. Remove empanada discos from packaging and bring to room temperature. You can have Picadillo for Empanadas using 12 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Picadillo for Empanadas
- Prepare 1 pound of ground beef (80/20 or 70/30 is fine – I wouldn't go much leaner than that).
- You need 1/2 cup of finely chopped onion (the fine chop is important because you don't want large pieces tearing your pastry).
- Prepare 1/2 cup of finely chopped bell pepper (you can use any color, but I like the red or orange because they're sweeter and look prettier in the filling).
- You need 2 Tablespoons of minced garlic (3 to 4 medium cloves).
- It’s 1/4 cup of raisins.
- You need 8 of green pitted olives, cut in thirds.
- You need 3 oz. of tomato paste (basically half of one of those small cans).
- You need 1 teaspoon of salt.
- Prepare 1 teaspoon of cumin.
- It’s 1/2 teaspoon of black pepper.
- It’s 1 of bay leaf (or 1/2 teaspoon crushed bay).
- You need of neutral oil.
I loved the mixture of tastes all in a neat package – and it was easy to make and double the recipe. I have two more dinners sitting in the freezer!. Brush the edges of the round with the beaten egg. Fold a side of the circle over the filling across the other side.
Picadillo for Empanadas step by step
- In a 10 or 12 inch pot or pan, sweat the onions, peppers and garlic in 1 Tablespoon of oil over medium low heat until the onions are translucent. This should take 3 to 4 minutes. (Sweating them requires a lower heat than saute, but this results in sweeter and softer vegetables which will also yield better to the dough. Plus the garlic won't burn even if you throw it in at the same time as the onions and peppers.).
- Push the refrito to the side of the pan and add 1 Tablespoon of oil to the center. Give the oil about 10 seconds to heat up and then add your tomato paste right on top of it (this will caramelize the tomato and give it sweetness and depth), along with the cumin, black pepper, bay leaf and salt..
- Stir to incorporate all the ingredients in the pan, and add the ground beef, spreading it evenly over the surface area of the pan. Because you're simmering the beef at a lower heat, you'll find that you don't have to constantly break up the beef as usually needed when cooking at high heat. Other than a light sizzle right when the meat hits the pan, it shouldn't be sizzling and/or actively bubbling. If it is, turn the heat down a touch..
- Simmer the ground beef for 10 to 12 minutes, stirring occasionally. Then stir in raisins and simmer another 1 or 2 minutes. (I like to add the raisins toward the end so they can retain their shape and texture. Also, if olives are your thing, this is where you'd add them.).
- At the end, you'll see your picadillo swimming in a little puddle of fat. I drain the fat by pushing all the picadillo over to one side of the pan and resting that side on the burner so the fat can drain to the lower part of the pan. In about 10 minutes, most of the fat should be drained, and you haven't dirtied another dish in the process..
Cheesy Picadillo Empanadas are filled with ground beef and stuffed with potatoes, tomatoes, and a slice of creamy Monterey Jack cheese. Empanadas can be made sweet, savory, or spicy. The dough for this recipe is made with stout beer and salted butter, making the empanadas light, flaky, and flavorful. These baked Pork Picadillo Empanadas have a ground pork filling stuffed into a refrigerated biscuit. This is the easiest empanada recipe ever.