PICADILLO EMPANADAS
Provided by Marcela Valladolid
Categories appetizer
Time 55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Bring a small saucepan of water to a boil, drop in the tomato and boil 30 seconds. Remove with a slotted spoon and let cool 5 minutes, then peel and puree in a blender until smooth; set aside.
- Heat the vegetable oil in a large sauté pan over medium-high heat. Add the beef and cook, breaking it up with a wooden spoon, until browned, about 7 minutes; season with 1/2 teaspoon salt. Add the onion, carrot, olives, raisins and the pureed tomato. Simmer until thick, about 2 minutes, then remove from the heat and set aside.
- Beat the egg with 2 teaspoons water in a small bowl; set aside. Coat a baking sheet with cooking spray. Working with 1 sheet of puff pastry at a time, unfold on a lightly floured surface. Roll out the dough into a 10-inch square, about 1/4 inch thick, using a floured rolling pin. Cut into four 5-inch squares. Place 1/4 cup of the picadillo mixture in the center of each square. Brush the edges with the egg wash and fold diagonally to form a triangle. Crimp the edges with a fork.
- Transfer the empanadas to the prepared baking sheet and brush with the remaining egg wash. Bake until golden brown, about 25 minutes.
PORK PICADILLO EMPAñADAS WITH CHIPOTLE SALSA
Categories Appetizer Bake Raisin Pork Tenderloin Almond Sour Cream Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Soy Free No Sugar Added
Yield Makes 24
Number Of Ingredients 23
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.
BEEF PICADILLO EMPANADAS
Dig into one of Michael's bad-boy empanadas.
Provided by Food Network
Yield Makes 8 to 10 large or 14 to 16 small empanadas
Number Of Ingredients 18
Steps:
- 1. For the empanada dough: Sift the flour and salt into a large bowl. Cut in the butter using a pastry blender or your fingers until it resembles coarse meal with some pea-size pieces.
- 2. Mix the egg, water, and vinegar in small bowl. Use a fork to stir the wet ingredients into the dry, until just incorporated and shaggy. Turn the mixture onto a lightly floured surface, gather it together, and then knead just until the dough comes together. Form into a flat disk, wrap in plastic wrap, and chill for at least 1 hour.
- 3. For the picadillo: Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until browned, about 7 minutes. Turn the heat to medium-high, add the beef, and cook thoroughly, breaking it up with a wooden spoon, about 10 minutes. Stir in the tomato paste, chipotle puree, adobo, and salt and pepper to taste. Cool before assembling the empanadas.
- 4. Preheat the oven to 375 degrees F, or heat oil in a heavy pot to 350 degrees F. Lightly flour a cutting board and roll the cold dough into a circle about J inch thick. Cut the dough into 7- to 8-inch disks. Paint half of 1 disk with some egg white. Place a scant 1/4 cup picadillo in the center and fold the dough over to form a half-circle. Crimp the edges closed with a fork. Repeat with the remaining dough and filling. Paint the tops of the empanadas with egg white. (Or make mini empanadas with 4- to 41/2-inch circles and J cup of the filling. Adjust the cooking time accordingly.) Bake the empanadas on rimmed baking sheets until golden brown, about 45 minutes, or deep-fry for 3 minutes. Serve.
BEEF PICADILLO EMPANADAS
We've added chopped apples and bacon to the beefy picadillo filling in these tasty empanadas-and thanks to ready-made pie crusts, they're easy to prepare.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 16 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g
PORK EMPANADAS
This recipe can also be made with shredded beef or chicken. This recipe is from Mark Bittman's cookbook "The Best Recipes in the World".
Provided by Queen Dana
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl or food processor combine flour, masa harina, baking and baking powder. Cut in lard and a slowly add in the water.
- Knead dough on lightly floured surface until smooth. Shape into 12 balls and refrigerate for 20 minutes.
- Preheat oven to 450°F Roll out each ball of dough into a 6 inch circle. Drop about 2 tablespoons of pork in the center of each circle.
- Fold the circles and seal the dough using a fork or pastry tool. Brush with milk. Bake for about 20 minutes or untill golden brown.
PORK EMPANADA
From The Food and Cooking of Spain, Africa and the Middle East. Posted for ZWT III. The original recipe had a LOT of meat in it, so I adapted it to something that had a bit more variety of texture and flavor. The crust rises more when you bake it, so make sure you roll it out pretty thin. It has a cornbread type of texture, so if you like a flakier crust, you might want to try Recipe #189764 (I haven't tried using it for this dish - you might need to make 1 1/2 times the recipe for this empanada.)
Provided by pattikay in L.A.
Categories Savory Pies
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- Make filling:.
- Heat 4 T oil in a frying pan and fry the onions, adding the garlic when onions begin to color. Set aside.
- Add pork loin and ham to the frying pan and fry till colored, stirring. Set aside (add to onions and garlic).
- Add 1 T oil, sausage and the peppers to the pan and fry. Add to cooked pork and onions.
- Deglaze the pan with the wine, allowing it to bubble and reduce. Return all the ingredients to the skillet.
- Add the tomatoes, saffron, paprika and parsley and season with salt and pepper. Cook gently for 20-30 minutes, leave to cool.
- Meanwhile, make the dough. Put the cornmeal into a food processor.
- Add the dried yeast with the sugar.
- Gradually add the flour, salt, water, oil and 2 eggs and beat, to make a smooth, soft dough.
- Turn the dough into a clean bowl, cover with a dishtowel and leave in a warm place for 40-50 minutes to rise.
- preheat oven to 400. Grease a shallow roasting pan or 12x8 dish. Halve the dough, roll out one half on a floured surface, a little larger than the pan.
- Lift this into place, leaving a border hanging over the edge.
- Spoon in the filling. roll out the other half of dough and lay in place.
- Fold the outside edge of bottom crust over the top and press gently all around edges. Prick the surface and brush with beaten egg.
- Bake pie for 30-35 minutes.
- Cut into squares.
Nutrition Facts : Calories 610.6, Fat 22.9, SaturatedFat 5.1, Cholesterol 109.3, Sodium 658.4, Carbohydrate 74.1, Fiber 9.9, Sugar 4.2, Protein 24.7
QUICK VEGETARIAN PICADILLO EMPANADAS
These empanadas are filled with a vegetarian Puerto Rican-style picadillo filling. A few shortcuts (using canned potatoes and lentils) make them quicker to make.
Provided by fabeveryday
Time 50m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 382 calories, Carbohydrate 55.1 g, Fat 14.5 g, Fiber 7.2 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 1169.6 mg, Sugar 2 g
More about "pork picadillo empanadas with chipotle salsa food"
PORK PICADILLO EMPANADAS - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
5/5 (1)Category AppetizerCuisine SouthernCalories 230 per serving
- Cook pork in a large nonstick skillet, crumbling it as it cooks. When most of the pink is gone, add onion and jalapeno. Cook for 2 to 3 more minutes.
- Add raisins, 3/4 cup salsa, lime juice, almonds and sour cream. Stir well and remove from heat. Let cool.
- Separate each biscuit in half so that you have 16 rounds. Note: They are easier to work with if they are cold, so place half of them in the refrigerator while you stuff the other half.
PORK PICADILLO EMPANADAS - NEWBESTRECIPES.BLOGSPOT.COM
From newbestrecipes.blogspot.com
PORK PICADILLO EMPANADAS - LINDYSEZ RECIPE
From lindysez.com
PORK PICADILLO EMPANADAS WITH CHIPOTLE SALSA RECIPE
From menuiva.com
EMPANADAS DE PICADILLO - KAREN'S KITCHEN STORIES
From karenskitchenstories.com
PORK PICADILLO EMPANADAS W/CHIPOTLE SALS - BIGOVEN.COM
From bigoven.com
PICADILLO EMPANADAS RECIPE - PILLSBURY.COM
From pillsbury.com
ASTRAY RECIPES: PORK PICADILLO EMPANADAS
From astray.com
CHIPOTLE PORK EMPANADAS RECIPE | EATINGWELL
From eatingwell.com
PORK PICADILLO EMPANADAS RECIPE | MYRECIPES.COM - PINTEREST
From pinterest.com
ASTRAY RECIPES: PORK PICADILLO EMPANADAS W/CHIPOTLE SALS
From astray.com
CHIPOTLE PULLED PORK EMPANADAS - FROM LEFTOVERS? - FRUGAL HAUSFRAU
From frugalhausfrau.com
MEXICAN FRIED PICADILLO EMPANADAS - TRAVELING IN MY KITCHEN
From travelinginmykitchen.com
RECIPES/PORK-PICADILLO-EMPANADAS-WITH-CHIPOTLE-SALSA-696.JSON AT …
From github.com
PORK PICADILLO EMPANADAS WITH CHIPOTLE SALSA - BIGOVEN.COM
From bigoven.com
PORK PICADILLO EMPANADAS | RECIPE | RECIPES, EMPANADAS
From pinterest.com
MEXICAN-STYLE PICADILLO EMPANADAS - RECIPES | GOYA FOODS
From goya.com
PORK PICADILLO EMPANADAS – MY ROI LIST
From myroilist.com
PORK PICADILLO EMPANADAS RECIPE | MYRECIPES
From myrecipes.com
PORK PICADILLO EMPANADAS - SPANISH RECIPES
From fooddiez.com
PORK PICADILLO EMPANADAS WITH CHIPOTLE SALSA RECIPE
From friendseat.com
FOODCOMBO
PORK PICADILLO EMPANADAS RECIPE | MYRECIPES
From myrecipes.com
PORK PICADILLO EMPANADAS/PASTELILLOS/EMPANADILLAS
From senseandedibility.com
BEEF PICADILLO EMPANADAS |LATIN GROCERY STORE | EL RIO GRANDE
From elriogrande.net
PORK PICADILLO EMPAñADAS WITH CHIPOTLE SALSA – STORYLESS RECIPES
From storylessrecipes.com
RECIPE | PORK PICADILLO EMPANADAS | NATALIE MACLEAN
From nataliemaclean.com
CHEESY PICADILLO EMPANADAS - MUY BUENO COOKBOOK
From muybuenocookbook.com
CHIPOTLE CINNAMON PICADILLO | MEXICAN PLEASE
From mexicanplease.com
PORK PICADILLO EMPANADAS | RECIPE | EMPANADAS RECIPE, RECIPES, …
From pinterest.ca
PORK PICADILLO EMPANADAS WITH CHIPOTLE SALSA - SPANISH RECIPES
From fooddiez.com
PORK PICADILLO EMPANADAS - THERESCIPES.INFO
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love