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
1.Heat oil in pan. Saute beef and add salt and pepper. Cook until browned, then transfer to a bowl and set aside.
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.
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.
4. Roll and flatten the puff pastry squares, then cut the pastry into circles.
5. Assemble the picadillo empanadas. Bake at 218 C for 15-20 minutes then serve!
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Easy 5-step recipes featuring the freshest and most exciting ingredients from Rustan's Supermarket.