Beef Picadillo Empanadas

Explore the savory side of the empanada for dinner tonight. Good for 24 empanadas.

Ingredients

Beef Picadillo:

  • 3 tbsp olive oil
  • 1 medium white onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1 tsp cumin
  • ¼ tsp cinnamon
  • 2 tbsp chili powder
  • 1½ lbs beef chuck roast (cut into ½-inch cubes)
  • 2 cups beef broth
  • 1 tbsp masa
  • 1 tsp freshly ground black pepper
  • 1 tsp salt
  • ½ cup raisins
  • ½ cup pimento green olives (sliced)
  • 1 pickled jalapeño (diced)
  • 4 hard-boiled eggs (6 slices each)
  • 1 egg (beaten with a little water or milk, and a pinch of salt)

Empanada Dough:

  • 3 tbsp lard
  • 1½ tbsp salt
  • 6 cups all-purpose flour

Instructions

  1. Heat Dutch oven over medium-high heat. Add olive oil, onion, and garlic, and sauté until onions start to soften. Add cumin, cinnamon, masa, and chili powder, and cook for 30 seconds. Add beef, broth, raisins, olives, jalapeño, salt, and pepper. Simmer for 1½ hours, adding broth or water if needed to keep the beef barely covered. Remove from heat and let cool (This can be done 1-2 days in advance).
  2. In the bowl of a stand mixer fitted with a dough hook, combine 3 tablespoons lard, 1½ tablespoons salt, and 2 cups of boiling water. Stir until the lard melts. Add flour and mix on medium-low speed until dough comes together. Increase speed and continue to knead until dough is smooth and elastic, about 8 minutes. Place dough onto a work surface and cut into quarters. Shape each quarter into a ball and wrap in plastic wrap; refrigerate for at least 1 hour.
  3. Preheat oven to 425 degrees. Remove 1 ball of dough from the refrigerator. Divide into 6 pieces and form into balls. Place 1 ball on a floured work surface, and roll out into a 5-inch diameter circle, about ⅛-inch thick. Cover with plastic wrap until ready to use. Repeat with remaining 5 pieces.
  4. Working with one circle at a time, moisten edges with water. Place about 2 tablespoons of filling in the middle, and top with 1 egg slice. Crimp edges to seal. Place on baking sheet covered with parchment paper. Repeat with remaining 5 dough circles. Brush the empanadas with egg wash, and bake until golden brown (about 25 minutes).
  5. Repeat with remaining balls of dough and filling.

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