Picadillo Empanadas

Picadillo Empanadas


  • Recipe by: Matt Broussard @acooknamedmatt
  • Difficulty level: Expert

For the dough 

  • 180 grams/1 1/4 C flour
  • 82 grams/1/4 C cold water
  • 112 grams/8 Tbsp butter
  • pinch salt


  1. Toss the cubes butter with flour and salt in a chilled bowl
  2. Pinch cubes into walnut-sized halves
  3. Slowly mix in cold water and gently knead
  4. Wrap with plastic and chill for at least 30 minutes
  5. Roll out on a liberally floured surface into 1/8th inch thick
  6. Cut our desired shapes. (I used a round cutter for circles)
  7. Fill each circle with picadillo and line the edge with a wet finger to seal
  8. Cut vents on the top so steam can escape while baking 
  9. Chill for another thirty minutes in the fridge 
  10. Brush with egg wash (egg+tbsp H2O)
  11. Bake at 425°F for about 20 minutes till golden and enjoy! 

For the Picadillo Filling 

  • 1lbs ground beef
  • 1/2 yellow onion diced 
  • 1 cup diced Yukon potato
  • 2 cups chicken stock

For the liquid Chile mix

  • 2 dried ancho chiles
  • 4 cloves garlic
  • 1 cup rice wine vinegar 
  • 1 tbsp oregano


  1. Brown the meat in a pot 
  2. Remove from pot once browned and sauté the onions and potatoes in the same pot until colored
  3. Add the beef back in and toss in the liquid chile mix
  4. For the chilé mix just blend the reconstituted ancho chilis with oregano, rice vinegar, garlic till smooth. 
  5. Add in the chicken stock and reduce till thick.
  6. Salt to taste

For the chimichurri

  1. 1 cup extra virgin olive oil 
  2. 1/2 cup Garlic Herb Rub
  3. Lime to taste

Whisk together

For the Lemon Yogurt

  • 1 cup Greek plain yogurt 
  • Zest of a lemon
  • Juice of a lemon
  • Salt to taste

Mix together