Picadillo Empanada

Enjoy Spanish-style turnovers at home! These are perfect 'finger food' -- no knife and fork needed.

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1 tablespoon canola oil
8 ounces ground beef
1 tsp Kosher salt
1 tsp black pepper
1/2 teaspoon cumin
1 clove garlic, finely chopped
1 small onion, finely diced
1/2 medium green bell pepper, finely diced
1/4 cup dry white wine
1/2 cup tomato sauce
7 small pimiento-stuffed green olives, sliced
2 teaspoons capers
4 bay leaves
1 pack puff pastry dough
1 egg, beaten

 p INGREDIENTS

 

1.Heat oil in pan. Saute beef and add salt and pepper. Cook until browned, then transfer to a bowl and set aside.

 p STEP 1 B

 

2. Using the same pan, saute the garlic, onion, bell peppers and cumin. Cook until everything is soft and fragrant. Add in the beef then add bay leaves and wine.

 

p STEP 2 C

 

3. When the liquid is reduced, add in the olives, capers and tomato sauce. Cook for a few minutes then remove from heat. Take out the bay leaves.

 

p STEP 3 C

 

4. Roll and flatten the puff pastry squares, then cut the pastry into circles.

 

p STEP 4 A

 

p STEP 4 B

5. Assemble the picadillo empanadas. Bake at 218 C for 15-20 minutes then serve!

p STEP 5 A

p STEP 5 C

 

STEP 5 D

 

PRORUCT SHOT B

 

 

 

 

Tags: empanada, picadillo, Spanish Recipe, finger food, how to make spanish-style empanada. how to make empanada
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