Recipe Archives->Mexican->Empanadas 20

Picadillo Empanadas
Makes about 24 6-inch empanadas.

1/4 cup olive oil
1/2 green pepper, seeded and diced
1/2 red pepper, seeded and diced
1/2 yellow pepper, seeded and diced
1 med onion, peeled and chopped
1 clove garlic, peeled and minced
1 1/2 cup of tomato sauce
1 bunch green onions, chopped
1 tablespoon black pepper
1 1/2 teaspoon ground oregano
1 1/2 teaspoon paprika
1 teaspoon cumin
1/4 cup dry red wine
3 lbs ground chuck
1/2 cup sliced green Spanish olives (like manzanilla)
1/2 cup raisins
Salt and pepper
Empanada shells, defrosted
1 egg, mixed with 1 tablespoon water
Oil for frying empanadas

In a wide and deep pot, heat the oil, and saute the peppers and
onions for about 8 minutes. Add the garlic, and cook for about 1
minute. Add the tomato sauce, and cook for about 5 minutes. Add the
green onions, black pepper, oregano, paprika, cumin and wine, and
let cook for 3 minutes. Add the ground chuck, olives and raisins,
and let cook until the beef is cooked thoroughly. Taste, and adjust
seasonings with salt and pepper.  Remove from heat, and let cool,
removing most of the grease that rises to the top.

Brush some of the egg mixture around the edge of an empanada sheet.
Put 2 to 3 tablespoons of the beef filling in the center, and fold
in half. Press the edge closed firmly with a fork, repeat until all
the beef filling and shells are used. Fry at 350 degrees until
golden brown on both sides.

Printable version: empanadas20.txt.