Beef Empanadas

Beef Empanadas De Picadillo

Serve as a tapas course or make larger-sized versions for a main course. You can skip the pastry in this recipe and enjoy this Spanish-style ground beef as a filling in taco shells or as a topping for baked potatoes or rice.

RatingDifficultyBeginner

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Beef Empanadas

Yields8 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

 2 garlic cloves, minced
 1 onion, minced
 ½ sweet red or green pepper, finely diced
 1 lb (500 g) Lean or Extra Lean Ground Beef Sirloin or Round*
 1 cup (250 mL) salsa
 1 tbsp (15 mL) chili powder
 1 tsp (5 mL) ground cumin
 ¾ cup (175 mL) sliced green olives (chopped if making tapas-sized empañadas)
 ½ cup (125 mL) raisins
 Salt and pepper
 4 frozen pie shells, thawed
 1 egg, lightly beaten

1

Cook garlic, onion, diced pepper and ground beef in a large skillet using medium heat, stirring occasionally for 8 to 10 minutes until beef is browned and completely cooked. Drain if necessary.

2

Add salsa, chili powder and cumin; reduce heat to medium-low and simmer 3 to 4 minutes. Remove from heat; stir in olives and raisins. Season to taste and cool completely.

3

Cut each pie shell in half to make main course empanadas. Form each of the 8 pastry pieces into a ball; roll out each into a 7-inch (18 cm) round. Use 1/2 cup (125 mL) ground beef mixture for each empanada. Moisten pastry edges with water; fold over and seal with fork. Place empanadas on parchment paper or foil-lined baking sheet; prick and brush each with beaten egg. Bake in 425°F (220°C) oven for 10 to 15 minutes or until golden brown.

4

*Other Options: Lean Ground Chuck, Lean/Extra Lean Ground Beef

5

Tapa-sized Empanadas: To make 40 tapas-sized empanadas, cut each pie shell into ten 3-inch (8 cm) rounds and fill with 1 tbsp (15 mL) beef mixture.

Ingredients

 2 garlic cloves, minced
 1 onion, minced
 ½ sweet red or green pepper, finely diced
 1 lb (500 g) Lean or Extra Lean Ground Beef Sirloin or Round*
 1 cup (250 mL) salsa
 1 tbsp (15 mL) chili powder
 1 tsp (5 mL) ground cumin
 ¾ cup (175 mL) sliced green olives (chopped if making tapas-sized empañadas)
 ½ cup (125 mL) raisins
 Salt and pepper
 4 frozen pie shells, thawed
 1 egg, lightly beaten

Directions

1

Cook garlic, onion, diced pepper and ground beef in a large skillet using medium heat, stirring occasionally for 8 to 10 minutes until beef is browned and completely cooked. Drain if necessary.

2

Add salsa, chili powder and cumin; reduce heat to medium-low and simmer 3 to 4 minutes. Remove from heat; stir in olives and raisins. Season to taste and cool completely.

3

Cut each pie shell in half to make main course empanadas. Form each of the 8 pastry pieces into a ball; roll out each into a 7-inch (18 cm) round. Use 1/2 cup (125 mL) ground beef mixture for each empanada. Moisten pastry edges with water; fold over and seal with fork. Place empanadas on parchment paper or foil-lined baking sheet; prick and brush each with beaten egg. Bake in 425°F (220°C) oven for 10 to 15 minutes or until golden brown.

4

*Other Options: Lean Ground Chuck, Lean/Extra Lean Ground Beef

5

Tapa-sized Empanadas: To make 40 tapas-sized empanadas, cut each pie shell into ten 3-inch (8 cm) rounds and fill with 1 tbsp (15 mL) beef mixture.

Beef Empanadas De Picadillo
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