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Mexican

Beef Picadillo Empanadas

Flaky pastry pockets filled with spiced ground beef, olives, and raisins

pastryMediumMexican
Prep30 minCook22 minTotal52 minServes16Temphot
⚠ Contains: 🌾 Gluten, 🥚 Egg
Recipe
Ingredients
  • 1 lbground beef(80/20)
  • 1yellow onion(diced)
  • 3 clovesgarlic(minced)
  • 1Roma tomato(diced)
  • 0.25 cupgreen olives(chopped)
  • 2 tbspraisins(chopped)
  • 1 tspcumin
  • 0.5 tspcinnamon
  • 1 tspkosher salt
  • 2 packagesempanada discs(or pie dough rounds)
  • 1egg(beaten for wash)
Make Ahead

Assembled unbaked empanadas freeze perfectly up to 2 months. Bake from frozen, adding 5-8 minutes. Filling can be made 3 days ahead.

Instructions
  1. 1Cook beef in skillet over medium-high heat, breaking up, until browned
  2. 2Add onion and cook until softened, about 5 minutes
  3. 3Add garlic, tomato, olives, raisins, cumin, cinnamon, and salt
  4. 4Cook until liquid evaporates, about 10 minutes - filling should be dry
  5. 5Let filling cool completely
  6. 6Preheat oven to 400°F and line baking sheets with parchment
  7. 7Place 2 tablespoons filling on each disc
  8. 8Fold in half and crimp edges with fork
  9. 9Brush with egg wash and cut small vent in top
  10. 10Bake 18-22 minutes until golden brown
Notes
Pro Tips

Filling must be completely cool and relatively dry or dough will get soggy. Crimp edges well to prevent leaking. The egg wash creates a beautiful golden color. For extra flaky crust, use Goya discos para empanadas from the freezer section.

History & Origin

Empanadas came to Latin America with Spanish colonizers, who brought the tradition from Galicia. Picadillo - the sweet-savory meat filling with olives and raisins - reflects Moorish influences on Spanish cuisine. Each Latin American country has developed its own empanada traditions.

Cocktail Pairings
Pairs Well With
tequilabeerred-wine
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