Ingredients with Measurements:
- 1 lb ground beef
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1/2 cup tomato sauce
- 1/4 cup sliced green olives
- 1/4 cup raisins
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1 package of refrigerated pie crusts (2 crusts)
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the ground beef over medium heat until browned. Drain the excess fat.
3. Add the onion, green bell pepper, and garlic to the skillet. Cook until the vegetables are tender.
4. Stir in the tomato sauce, green olives, raisins, cumin, oregano, salt, and pepper. Simmer for 10 minutes.
5. Roll out the pie crusts on a lightly floured surface. Cut out circles using a 4-inch cookie cutter.
6. Spoon about 1 tablespoon of the picadillo mixture onto the center of each circle.
7. Fold the dough over the filling to create a half-moon shape. Use a fork to crimp the edges together.
8. Brush the empanadas with the beaten egg.
9. Place the empanadas on a baking sheet and bake for 20-25 minutes, or until golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
This recipe makes 12 empanadas.
Nutritional information:
Calories: 250
Fat: 14g
Carbohydrates: 20g
Protein: 10g
Sodium: 280mg
Sugar: 3g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Red bell pepper can be used instead of green bell pepper.
- Raisins can be substituted with dried cranberries or currants.
Variations:
- Add diced potatoes to the picadillo mixture for a heartier filling.
- Use puff pastry instead of pie crust for a flakier crust.
- Make mini empanadas by using a smaller cookie cutter.
Tips and tricks:
- Make sure to drain the excess fat from the ground beef to prevent the empanadas from becoming greasy.
- Chill the dough for 30 minutes before rolling it out to make it easier to work with.
- Serve the empanadas with a side of salsa or guacamole for dipping.
Storage instructions:
Store the leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the empanadas in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the empanadas on a platter and garnish with chopped fresh cilantro.
Garnishes:
Chopped fresh cilantro or parsley.
Pairings:
Serve the empanadas with a side of rice and beans for a complete meal.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the empanadas are not browning evenly, rotate the baking sheet halfway through the cooking time.
- If the filling is too dry, add a splash of water or beef broth to the skillet.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
Empanadas are a popular dish in Latin American cuisine. They are believed to have originated in Spain and were brought to the Americas by Spanish colonizers.
Flavor profiles:
The picadillo filling is savory and slightly sweet, with a hint of spice from the cumin and oregano. The pie crust is buttery and flaky.
Serving suggestions:
Serve the empanadas as an appetizer or main dish. They are perfect for parties or potlucks.
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Region: Spanish