Picadillo Empanadas
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Latin/South American
Cook Time
90 minutes
Ingredients
-
180 grams 1 ¼ C flour
-
82 grams/ ¼ C cold water
-
112 grams/8 tablespoons butter
- pinch salt
-
1 lb ground beef
-
½ yellow onion, diced
-
1 cup Yukon potatoes, diced
-
2 cups chicken stock
-
1 tablespoon oregano
-
2 dried Ancho Chile
-
4 cloves garlic
-
1 cup rice wine vinegar
-
½ cup Garlic Herb Rub
-
1 cup extra virgin olive oil
-
lime to taste
- 1/2 cup Garlic Herb Rub
-
1 cup Greek plain yogurt
-
zest of a lemon
-
lime to taste
-
juice of a lemon
-
salt to taste
For the dough:
For the Picadillo Filling
For the Picadillo Filling:
For the chimichurri
For the Lemon Yogurt:
Directions
For the Picadillo Filling
Brown the meat in a pot.
Remove from pot once browned and sauté the onions and potatoes in the same pot until they have color.
For the Chile mix blend the reconstituted ancho chilis with oregano, rice vinegar, and garlic till smooth.
Add the beef back in and toss in the liquid Chile mix.
Add in the chicken stock and reduce till thick.
Salt to taste.
For Dough:
- Toss the cubes butter with flour and salt in a chilled bowl
- Pinch cubes into walnut-sized halves
- Slowly mix in cold water and gently knead
- Wrap with plastic and chill for at least 30 minutes
Roll out on a liberally floured surface into 1/8 inch thick
- Cut our desired shapes. (I used a round cutter for circles)
- Fill each circle with picadillo and line the edge with a wet finger to seal
- Cut vents on the top so steam can escape while baking
- Chill for another thirty minutes in the fridge
Brush with egg wash (egg+ 1 tablespoon of water)
Bake at 425° F for about 20 minutes till golden and enjoy!
For the chimichurri
Whisk ingredients together.
For the Lemon Yogurt
Mix ingredients together.
