Recipe of Ultimate Picadillo for Empanadas

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, picadillo for empanadas. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Picadillo for Empanadas is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Picadillo for Empanadas is something which I have loved my entire life. They are nice and they look wonderful.

Our empanada recipe uses refrigerated pie dough rather than the traditional homemade pastry. Continue until all of the dough. I wanted to make Cuban Empanadas with Picadillo the old-fashion way by making fresh. The picadillo is then used in empanadas or papa rellenos.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook picadillo for empanadas using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Picadillo for Empanadas:

1. Get 1 pound ground beef (80/20 or 70/30 is fine - I wouldn't go much leaner than that)
2. Get 1/2 cup finely chopped onion (the fine chop is important because you don't want large pieces tearing your pastry)
3. Make ready 1/2 cup finely chopped bell pepper (you can use any color, but I like the red or orange because they're sweeter and look prettier in the filling)
4. Make ready 2 Tablespoons minced garlic (3 to 4 medium cloves)
5. Get 1/4 cup raisins
6. Take 8 green pitted olives, cut in thirds
7. Take 3 oz. tomato paste (basically half of one of those small cans)
8. Get 1 teaspoon salt
9. Make ready 1 teaspoon cumin
10. Prepare 1/2 teaspoon black pepper
11. Get 1 bay leaf (or 1/2 teaspoon crushed bay)
12. Prepare neutral oil

Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Picadillo is a dish from Spain. It contains highly seasoned, slightly sweetened, ground fried meat. Chicken Empanada is a well loved recipe.

Instructions to make Picadillo for Empanadas:

1. In a 10 or 12 inch pot or pan, sweat the onions, peppers and garlic in 1 Tablespoon of oil over medium low heat until the onions are translucent. This should take 3 to 4 minutes. (Sweating them requires a lower heat than saute, but this results in sweeter and softer vegetables which will also yield better to the dough. Plus the garlic won't burn even if you throw it in at the same time as the onions and peppers.)
2. Push the refrito to the side of the pan and add 1 Tablespoon of oil to the center. Give the oil about 10 seconds to heat up and then add your tomato paste right on top of it (this will caramelize the tomato and give it sweetness and depth), along with the cumin, black pepper, bay leaf and salt.
3. Stir to incorporate all the ingredients in the pan, and add the ground beef, spreading it evenly over the surface area of the pan. Because you're simmering the beef at a lower heat, you'll find that you don't have to constantly break up the beef as usually needed when cooking at high heat. Other than a light sizzle right when the meat hits the pan, it shouldn't be sizzling and/or actively bubbling. If it is, turn the heat down a touch.
4. Simmer the ground beef for 10 to 12 minutes, stirring occasionally. Then stir in raisins and simmer another 1 or 2 minutes. (I like to add the raisins toward the end so they can retain their shape and texture. Also, if olives are your thing, this is where you'd add them.)
5. At the end, you'll see your picadillo swimming in a little puddle of fat. I drain the fat by pushing all the picadillo over to one side of the pan and resting that side on the burner so the fat can drain to the lower part of the pan. In about 10 minutes, most of the fat should be drained, and you haven't dirtied another dish in the process.

It contains highly seasoned, slightly sweetened, ground fried meat. Chicken Empanada is a well loved recipe. Empanada can be fried or baked. This chicken empanada recipe is involves baking because it gives the crust more flaky texture. These paleo empanadas are totally legit!

So that is going to wrap this up for this exceptional food picadillo for empanadas recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!