This year, Cinco De Mayo fell on Taco Tuesday - and we were all stuck inside due to the Corona virus..... go figure!
But, we decided to celebrate, sans tacos, by making Picadillo Empanadas! This was our first time making empanadas, and it was super easy.
Picadillo Ingredients:
1 pound ground beef
2 to 3 tablespoons olive oil
1 small onion, chopped
1 small green bell pepper, seeded and diced
1 to 2 garlic cloves, chopped
1 cup whole pimento-stuffed green olives, chop 1/3 cup and reserve remaining whole olives
2 tablespoons capers
2 tablespoons fresh chopped oregano (or 1 tablespoon dried)
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Pinch of cayenne pepper, more to taste
1 (15 ounce) can tomato sauce
1 plum tomato, chopped
Salt, to taste
Tabasco Sauce, optional
Empananda Ingredients:
1 cup all purpose flour, more for dusting
1 large egg, lightly beaten
2 tablespoons oil
1 tablespoons dry sherry or dry white wine
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 to 4 tablespoons water
Egg wash (1 tablespoon water mixed with 1 beaten egg), optional
High heat oil, for frying, optional
Instructions:
Brown ground beef in a skillet, stirring frequently and breaking up any large chunks. Drain excess fat, and set the meat aside on a paper-towel lined dish.
In the same skillet, heat oil and saute onion, green pepper and garlic. Cook until onions are translucent. Add chopped olives, capers, oregano, cumin, black pepper and cayenne to the skillet. Return browned meat to the skillet and add tomato sauce. Stir in chopped plum tomato and whole olives, and cook until mixture is heated through.
To fry, fill a skillet with 3 inches of high heat cooking oil and heat pan to 350 degrees F. Place one empanada into the oil and cook 3 to 5 minutes, turning once or twice to brown both sides. Remove from skillet and place on paper towels. Keep warm while frying remaining empanadas.
Serve immediately and enjoy with a glass of sangria!
But, we decided to celebrate, sans tacos, by making Picadillo Empanadas! This was our first time making empanadas, and it was super easy.
Picadillo Ingredients:
1 pound ground beef
2 to 3 tablespoons olive oil
1 small onion, chopped
1 small green bell pepper, seeded and diced
1 to 2 garlic cloves, chopped
1 cup whole pimento-stuffed green olives, chop 1/3 cup and reserve remaining whole olives
2 tablespoons capers
2 tablespoons fresh chopped oregano (or 1 tablespoon dried)
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Pinch of cayenne pepper, more to taste
1 (15 ounce) can tomato sauce
1 plum tomato, chopped
Salt, to taste
Tabasco Sauce, optional
Empananda Ingredients:
1 cup all purpose flour, more for dusting
1 large egg, lightly beaten
2 tablespoons oil
1 tablespoons dry sherry or dry white wine
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 to 4 tablespoons water
Egg wash (1 tablespoon water mixed with 1 beaten egg), optional
High heat oil, for frying, optional
Instructions:
Brown ground beef in a skillet, stirring frequently and breaking up any large chunks. Drain excess fat, and set the meat aside on a paper-towel lined dish.
In the same skillet, heat oil and saute onion, green pepper and garlic. Cook until onions are translucent. Add chopped olives, capers, oregano, cumin, black pepper and cayenne to the skillet. Return browned meat to the skillet and add tomato sauce. Stir in chopped plum tomato and whole olives, and cook until mixture is heated through.
Taste and adjust salt and cayenne to taste. Add Tabasco, if desired and set aside.
In a stand mixer with the paddle attachment, combine flour, egg, oil, sherry, sugar, baking powder and salt. Mix 2 to 3 minutes to thoroughly combine. Mixture will be dry and crumbly.
Add water, 1 tablespoon at a time, until mixture forms a dough. Roll dough into a ball, cover with plastic wrap and let sit on the counter for 1 hour.
After dough has rested 1 hour, dust work surface with flour. Divide dough into quarters.
On the floured surface, roll out a piece of dough into a flat circle. Place about 1/2 cup Picadillo onto one half of the circle and spread evenly on that half. Wet the edge of the circle, and fold the dough over the Picadillo filling. Using the tines of a fork, gently press down on the edges of the semi-circle to crimp and seal. Do this same process for the three remaining pieces.
You can either bake or fry the empanadas. To bake, preheat oven to 375 degrees F and carefully place empanadas on a greased baking pan. Brush egg wash over empanadas and prick each empanada twice with a fork, allowing steam to escape during baking. Place pan in preheated oven and bake 10 to 15 minutes, until they form a crust. Remove from oven and cool 5 minutes.
To fry, fill a skillet with 3 inches of high heat cooking oil and heat pan to 350 degrees F. Place one empanada into the oil and cook 3 to 5 minutes, turning once or twice to brown both sides. Remove from skillet and place on paper towels. Keep warm while frying remaining empanadas.
Serve immediately and enjoy with a glass of sangria!
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