Ingredients Jump to Instructions ↓

  1. 3 cups flour

  2. 1 teaspoon salt

  3. 2 tablespoons of sugar 1/4-cup butter , cut into small pieces

  4. 2 eggs, lightly beaten with

  5. 1/2 cup milk Picadillo Filling:

  6. 2 tablespoons Olive Oil

  7. 1 medium yellow onion , finely chopped

  8. 1 green bell pepper , finely chopped

  9. 3 cloves garlic , minced

  10. 1 pound ground beef

  11. 1/3 cup Tomato Paste

  12. 1/2 cup chopped pimento -stuffed green olives with

  13. 1 tablespoon brine from the jar

  14. 1/2 cup raisin s

  15. 2 tablespoons red wine vinegar

  16. 2 teaspoons sugar

  17. 1 1/2 teaspoons salt

  18. 1 teaspoon pepper Vegetable oil , for frying

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, combine the flour and salt. Work in the butter , using your fingers or the dough hook of a mixer. Work the egg and milk mixture into the dough and knead until smooth. Knead well until a small test ball of dough does not shrink if you pull it. Add flour if dough gets too runny. Form into a ball, cover with plastic wrap and refrigerate for 1 hour while making the filling. In a large skillet heat the olive oil over medium high heat and saute the onion and bell pepper until softened and caramelized around the edges, about 5 to 6 minutes. Add the garlic and cook for another 3 minutes. Add the meat and cook until evenly browned. Add tomato sauce, Tomato Paste, green olives, raisins, vinegar, sugar, salt, and Pepper. Lower the heat and simmer until the mixture thickens, about 5 to 7 minutes. Remove from the heat and cool on a plate before using. Adjust seasoning to taste. Roll the dough out on a floured surface and cut into 3 to 4-inch rounds. Place about 1 tablespoon of filling in the center of each round, fold it in half, and press the edges together to seal. Crimp the edges of the pastry with a fork to seal. In a deep fryer or large skillet, heat the oil to 375 degrees F. Fry the empanaditas in batches until golden brown. Drain on paper towels before serving.


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