Easy Picadillo Empanadas Food

QUICK VEGETARIAN PICADILLO EMPANADAS

Steps:

• Heat olive oil in a saucepan over medium-high heat. Add lentils, sofrito, garlic, oregano, salt, and pepper; cook for 4 minutes.
• Reduce heat to medium-low and stir in potatoes, tomato sauce, and olives. Simmer until mixture is warmed through, 3 to 4 minutes. Remove from heat and allow to cool.
• Fill a deep skillet or frying pan with 2 inches vegetable oil and place over medium heat while you assemble the empanadas.
• Set empanada discs on a clean work surface. Add 1/4 cup of lentil-potato mixture to the center of one half of an empanada disc in a half moon shape (so it follows the curve of the wrapper). Wet your fingers in a bowl of water and run them around the entire edge of the wrapper to moisten. Fold the wrapper in half to cover the filling and pinch the edges of the dough together to seal, then use a fork to crimp the edges to secure the wrapper further. Repeat with the remaining discs and filling.
• Once oil has reached 350 degrees F (175 degrees C), add empanadas in a single layer; do not overlap. You will need to cook in batches.
• Fry until empanadas are golden brown and crispy, flipping once or twice so they brown evenly while frying, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat to cook remaining empanadas.

EASY CUBAN PICADILLO

Steps:

• In a large skillet, cook and crumble beef with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. Stir in tomato sauce, olives, raisins and vinegar; bring to a boil. Reduce heat; simmer, uncovered, until raisins are softened, 5-6 minutes., Serve with rice. If desired, top with fresh cilantro to serve.

GROUND BEEF EMPANADAS (PICADILLO)

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a heavy saute pan over medium-high heat. Add the ground beef chuck and cook until browned, about 7 minutes. Season with the salt and pepper. Add the olives, raisins, carrots and onions and saute for just a couple minutes until softened. Add the tomato puree and simmer for 10 minutes. Turn the heat off and cool to room temperature before filling the empanadas.
• Grease a large baking sheet with some nonstick cooking spray. Unfold one sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the pastry out to a 1/4- to 1/8-inch thickness. With a knife, cut out 4 equal squares measuring 4 1/2-by-5 1/2-inches. Add 2 tablespoons of the cooled beef mixture to the center of the square. Brush the edge of each square with some egg wash and fold to shape into triangles. Crimp the edges with a fork. Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 25 minutes.

PORK PICADILLO EMPAñADAS WITH CHIPOTLE SALSA

Steps:

• For filling:
• Heat oil in large nonstick skillet over medium-high heat. Add pork, serrano chili, chili powder, cumin, cinnamon and allspice to skillet and stir 3 minutes. Add raisins and lime juice; boil until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in almonds and sour cream. Season with salt and pepper. Cool.
• For dough:
• Butter 2 large baking sheets. Mix flour, Masa Harina, baking powder and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness. Using 3 3/4-inch-diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half.
• Whish remaining egg in small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. (Can be made 1 day ahead. Cover with plastic wrap; chill.)
• Preheat oven to 375°F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes. Serve with Chipotle Salsa and sour cream.

QUICK AND EASY EMPANADAS

Steps:

• Brown the ground beef in a frying pan adding the salt and pepper just before done.
• Let the beef cool.
• In a large bowl mix the corn, onions, cheese, and salsa, then add the cooled beef mixing carefully so not to break up all the cheese.
• Roll the biscuits out flat to about 2-1/2 times their size.
• Place approx 1/3 cup filling on one side of the center of the circle lengthwise.
• Fold the dough over the filling like a turn over and crimp the edges like a pie crust. Be careful not to tear the dough, and to seal the edges completely or your filling will come out! depending on how much filling is used will determine how many biscuits you will use.
• Place on slightly greased cookie sheet and bake at 375 till lightly browned.

PICADILLO EMPAñADAS WITH CORNMEAL CRUST

Steps:

• Make the cornmeal dough:
• In the large bowl of an electric mixer proof the yeast with the sugar in 1/4 cup of the milk for 5 minutes, or until the mixture is foamy. Beat in the remaining 1/4 cup milk, the whole egg, the egg yolk, the sour cream, and the butter, add 2 cups of the flour, the cornmeal, and the salt, and beat the mixture until it forms a dough. With the dough hook knead the dough, adding as much of the remaining 1/2 cup flour as necessary to keep the dough from sticking, for 4 minutes, or until it is smooth and elastic. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours and punch it down. (The dough may be made 1 day in advance and kept covered and chilled. Let the dough return to room temperature before proceeding with the recipe.)
• Make the picadillo:
• In a large heavy skillet cook the onion, the garlic, the jalapeños, the cumin, the chili powder, the oregano, the cinnamon, the cloves, and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened, add the chuck, and cook the mixture over moderately high heat, stirring and breaking up any lumps, until the meat is no longer pink. Add the tomato paste, the tomatoes with the juice, the raisins, the olives, the red pepper flakes, and salt and pepper to taste, simmer the picadillo, stirring occasionally, for 10 to 15 minutes, or until it is thickened and most of the liquid is evaporated, and let it cool. (The picadillo may be made 1 day in advance and kept covered and chilled. Let the picadillo return to room temperature before proceeding with the recipe.)
• Divide the dough into 12 pieces. Working with 1 piece of dough at a time and keeping the remaining pieces covered with plastic wrap, on a lightly floured surface roll out the dough 1/8 inch thick and with a 6-inch round cutter cut each piece into a round. Put about 1/3 cup of the picadillo onto the bottom two thirds of each round and fold the rounds in half, enclosing the filling. Seal the edges of the dough and crimp them decoratively. Transfer the empanadas with a spatula to a lightly oiled baking sheet and bake them in the middle of a preheated 450°F. oven for 10 to 15 minutes, or until they are golden. Transfer the empanadas to a rack and let them cool.

BEEF PICADILLO EMPANADAS

Steps:

• Cook and stir onions and garlic in large skillet on medium-high heat 3 min. Add ground beef; cook 10 min. or until done, stirring occasionally. Stir in tomato sauce; cook 5 min. Add apples, bacon, raisins and nuts; mix well. Cook 5 min., stirring frequently. Remove from heat; cool completely.
• Heat oven to 400°F. Unroll pie crusts on lightly floured surface; cut each into 8 wedges. Use rolling pin to stretch each wedge, 1 at a time, to make 1 inch larger. Spoon about 1/4 cup meat mixture onto center of each wedge; top with Singles piece. Fold dough in half to completely enclose filling; press edges together to seal.
• Place on parchment-covered baking sheet; brush with egg.
• Bake 20 min. or until golden brown.