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Easy & Delicious Meat Empanadas

Meat empanada

A few weeks ago, I posted some pictures of empanadas that I had made.   After getting several requests for the recipe, I thought I would share it here.  Today is Super Bowl Sunday and I am making about 30 of these to feed the small group of friends I have coming over.  In my house, empanadas, chili, and fried plantains, are the perfect addition to any football Sunday.  Of course, we will have some wings, chicken, and other goodies for those folks that want something a little more “traditional.”

Okay, enough small talk.  Here are the step-by-step directions on how to make delicious meat  empanadas.  If you prefer, you can skip the empanada,  make white rice instead,  and voila, you’ll have traditional Cuban style picadillo.  (Just like that  - one recipe – TWO dishes!!)

If you have questions, feel free to leave it in comments! Enjoy!

Recipe: Empanadas de Picadillo de Carne

(Beef Stuffed Empanadas)  

1 green and red bell pepper, diced
1 medium sweet onion, chopped
3 cloves of garlic, chopped
2-3 small potatoes, cut into small, bite size cubes (optional)
1 small can of tomato sauce (8 oz)
2 tbs of chili powder
1 tsp of cumin powder
1 tsp dried oregano
1 tsp Tony Chachere’s Original Creole Seasoning (this makes all of my food taste delicious!)
3/4 cup of spanish olives, chopped
3/4 cup of raisins
salt, black pepper, and cayenne pepper, to taste
2 lbs of ground beef
2 packs of Goya premade empanada discs (in frozen section, ten per pack)
olive oil for sauteing

Directions: 

  1. Saute peppers, onions, garlic, and potatoes until onions become soft.  Season with salt and pepper to taste.
  2. Season ground beef with chili powder, cumin, cayenne, Tony Chachere’s, oregano, salt, and pepper.
  3. Add beef to peppers, onion, garlic, and potatoes.  Brown.  Add raisins, olives, and tomato sauce.   Mix well, allow to simmer for 15-20 minutes.
  4. After met has had a chance to stew, do a taste test.  Good  time to add more of Tony’s and cumin if you like. (Heck, add a dash more of all the spices if you like.)
  5. Allow the meat to cool some.
  6. Follow preparation directions on the empanadas by allowing them to defrost and then roll them out.
  7. Fill empanadas  with about one ice cream scoop worth of meat.
  8. Rub egg wash  along edges of pastry.  Fold together and use a fork to pinch sides together.
  9. Spray cooking sheet with non-stick spray.  Bake empanadas for 15 minutes, a few inches apart.

Eat with salsa, sour cream, or with a Patron Margarita on the rocks – hold the salt! 

 

Goya Discos de Empanadas

Of course you can make your own empanada dough but these are just as good.

Picadillo de Carne

Meat filling should be saucy but not too runny.

Empanada con carne

Use your fork to pinch the edges closed.

Comments

  1. Love the recipe! I sooo heart empanadas!

  2. Empanadas a la criolla, mija! You are after my heart!

  3. Oh yeah! Empanadas are the way to go for a hungry crowd. I’m amazed that Goya makes ready-made discs, that is so convenient! They look amazing!

  4. Nice & Yum!! :)

  5. they do look good! :) I love empanadas!

  6. You make me hungry!!! I love empanadas, and this recipe looks easy and delicious. Can I find Creole Seasoning in every grocery store?

  7. Love those Goya ready-made discs..always have some in my fridge and stuff them with whatever is around!

  8. ay mijga… que son las empanadas! the filling looks great! haven’t made some in a while… almost a year, actually!

  9. I had no idea you could buy empanada skins. I now have a reason to make some. I love a meat pie!

  10. Ummm yeah I will be making these this weekend!

  11. Diana Camden says:

    These look yummy!

    Thanks for sharing.

    Diana C

Trackbacks

  1. […] easy to make recipes include these tasty Bocoles de Frijol (Masa and Pinto Bean Cakes), my famous Meat Empanadas that my children love, or make a Mexican Style Pizza and adapt the toppings according to your […]

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