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
- Saute peppers, onions, garlic, and potatoes until onions become soft. Season with salt and pepper to taste.
- Season ground beef with chili powder, cumin, cayenne, Tony Chachere’s, oregano, salt, and pepper.
- Add beef to peppers, onion, garlic, and potatoes. Brown. Add raisins, olives, and tomato sauce. Mix well, allow to simmer for 15-20 minutes.
- 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.)
- Allow the meat to cool some.
- Follow preparation directions on the empanadas by allowing them to defrost and then roll them out.
- Fill empanadas with about one ice cream scoop worth of meat.
- Rub egg wash along edges of pastry. Fold together and use a fork to pinch sides together.
- 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!