Picadillo Empanadas Recipe
- Recipe by: Matt Broussard @acooknamedmatt
- Difficulty level: Expert
Ingredients:
For the dough
- 180 grams/1 1/4 C flour
- 82 grams/1/4 C cold water
- 112 grams/8 Tbsp butter
- pinch salt
Instructions:
- 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 1/8th 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+tbsp H2O)
- Bake at 425°F for about 20 minutes till golden and enjoy!
Ingredients:
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 Chile
- 4 cloves garlic
- 1 cup rice wine vinegar
- 1 tbsp oregano
Instructions:
- Brown the meat in a pot
- Remove from pot once browned and sauté the onions and potatoes in the same pot until colored
- Add the beef back in and toss in the liquid chile mix
- For the chilé mix just blend the reconstituted ancho chilis with oregano, rice vinegar, garlic till smooth.
- Add in the chicken stock and reduce till thick.
- Salt to taste
Ingredients:
For the chimichurri
- 1 cup extra virgin olive oil
- 1/2 cup Garlic Herb Rub
- 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
