Every once in a while the kids look at me and ask to be taught how I make this or that. Jackson attempted to make empanadas on Saturday while I was out with Caytie. He informed me that they were a horrible disaster. The crust was too sweet, not “poofy enough” and the filling was flavorless. Instead of just jumping in and fixing the problem…I waited for him to ask me for help. So, yesterday we made Beef Piccadillo Empanadas. They are a cuban “hot pocket” with a savory meat mixture in the middle. Once you master making the dough you can fill them with just about anything. Another fun thing about these little pockets of yum is that you can make them ahead of time and then freeze the till you are ready to bake. They are perfect for Super Bowl!
Here is my “take” on Cuban Empanadas made in an Okie kitchen!
Beef Empanadas
2 1/4 cups all purpose flour
1 teaspoon kosher salt
1 stick unsalted butter, cold and cut into cubes
1 egg
1/3 cup ice cold water
1 tablespoon white wine vinegar
In a large bowl combine the salt and flour with the butter till it forms small beads. If you have a food processor, pulse the mixture a few times till the flour is combined with the butter. In a liquid measuring cup add the water, egg and white wine vinegar. Beat together. Pour the water/egg mixture into the flour and stir together. Continue working the dough together with your hands until a ball forms. Remove the dough from the bowl and knead on a well floured surface till it is smooth. Flatten into a disk and chill in the refrigerator for at least one hour before preparing the empanadas.
Beef Picadillo
1 pound ground beef, lean
3/4 teaspoon cumin
salt and pepper
1/2 onion, diced
1/2 green pepper, diced
2 cloves garlic, chopped
1/4 cup chicken broth
1 bay leaf
3/4 cup tomato sauce
1/4 cup pimento stuffed olives, chopped
2 teaspoons capers
1/4 cup raisins
In a large saute pan brown the ground beef with the cumin, salt and pepper. Remove the meat from the skillet and saute the onions, green peppers, garlic and bay leaf till the veggies are tender. Pour in the chicken broth and tomato sauce and simmer. Add in the olives, capers and raisins. Cook till the liquid has reduced. Remove from the heat and allow the mixture to cool.
To prepare the empanadas: Roll out the dough till it is 1/4 inch thin. Using an oversized biscuit cutter, cut out circles. Place a teaspoon of the meat mixture in the center. Brush the edge of the dough with beaten egg. Fold in half and crimp the edges with a fork. Brush the empanadas with egg and bake for 14-17 minutes or until golden brown. Enjoy!