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Picadillo for Empanadas
Picadillo for Empanadas

Before you jump to Picadillo for Empanadas recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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We hope you got benefit from reading it, now let’s go back to picadillo for empanadas recipe. To cook picadillo for empanadas you only need 12 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Picadillo for Empanadas:
  1. Provide ground beef (80/20 or 70/30 is fine - I wouldn't go much leaner than that)
  2. Use finely chopped onion (the fine chop is important because you don't want large pieces tearing your pastry)
  3. Get 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)
  4. Prepare minced garlic (3 to 4 medium cloves)
  5. Use raisins
  6. Get green pitted olives, cut in thirds
  7. Prepare tomato paste (basically half of one of those small cans)
  8. Get salt
  9. Provide cumin
  10. Prepare black pepper
  11. Provide bay leaf (or 1/2 teaspoon crushed bay)
  12. Use neutral oil
Instructions to make Picadillo for Empanadas:
  1. 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.)
  2. 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.
  3. 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.
  4. 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.)
  5. 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.

The best toddler-birthday-party food I've ever had were picadillo empanadas. Place empanadas on prepared baking sheet; brush with egg and make a small slit on top of each. Shredded brisket is combined with raisins, sherry, pine nuts, and spicy chile powder in the fragrant filling for these sugar-dusted, savory-sweet empanadas. Transfer the empanadas to the prepared baking sheet and brush with the remaining egg wash. My husband always tells me he doesn't like empanadas with savory fillings.

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