1 Print View Full Screen Save

Picadillo Empanaditas

Picadillo Empanaditas
Makes:
40 appetizer servings
Prep Time:
45
minutes
Total Time:
80
minutes
-

In this recipe:


Store Locator

Ingredients:

  • FILLING
  • 2 tablespoons vegetable oil
  • 1 1/4 cups finely chopped onion
  • 2 cloves garlic, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 lb. lean ground beef
  • 2 tablespoons MAGGI Granulated Beef Ribs Flavor Bouillon
  • 1 can (14.5 oz.) diced tomatoes in juice, undrained
  • 2/3 cup chopped pimiento-stuffed green olives
  • 1/2 cup currants
  • 1/2 cup water
  • 1/3 cup pine nuts (optional)
  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons tomato paste

  • PASTRY
  • 4 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup vegetable shortening, melted
  • 1 cup warm milk
  • 1 large egg, beaten
  • 1 large egg yolk, beaten
  • Vegetable oil for frying

Directions:

FOR FILLING:
HEAT
oil in large skillet over medium-high heat. Add onion, garlic, jalapeño, chili powder, cumin, oregano, cinnamon and cloves. Cook, stirring frequently, for 5 to 6 minutes or until onion has softened. Add beef and bouillon; cook, stirring occasionally, for 8 minutes or until beef is no longer pink. Add tomatoes with juice, olives, currants, water, nuts, sugar and tomato paste. Cook, stirring occasionally, for 5 minutes or until mixture is heated through and has thickened slightly.

FOR PASTRY:
COMBINE
flour, baking powder and salt in large bowl. Add shortening, milk, egg and egg yolk. Stir with a fork until dough forms a ball. Divide dough into 40 pieces and roll into balls. Roll each ball on a floured surface to a 5-inch circle. Keep dough balls covered as you work.

HEAT oil in large saucepan for frying.

TO ASSEMBLE:
PLACE
1 heaping tablespoon filling in center of each circle. Wet edges with water and fold in half; seal edges by pinching together or crimping with fork. Fry a few empanaditas at a time until golden brown or place on baking sheets and bake in preheated 400º F oven for 15 to 17 minutes or until golden brown. Serve warm.

Review This Recipe

No reviews yet. Be the first to review this recipe!

Nutrition Facts

Serving Size: 1/40 of recipe

Servings Per Recipe: 40 

    *Percent Daily Values are based on a 2,000 calorie diet.

    Thank you for subscribing to the Meals.com newsletter!

    You will start receiving emails filled with delicious recipes and cooking tips shortly.

    What’s for dinner?

    The answer is easy with our most popular recipes!
    Sign up for our newsletter.

    See example email PRIVACY

    recipe finder

    Pinpoint a delicious recipe for any occasion faster using our recipe finder.

    Find Recipes

    tell us what you think

    Cancel
    Submit Your Review

    Picadillo Empanaditas

    Ingredients

    • FILLING
    • 2 tablespoons vegetable oil
    • 1 1/4 cups finely chopped onion
    • 2 cloves garlic, finely chopped
    • 1 jalapeño, seeded and finely chopped
    • 1 tablespoon chili powder
    • 2 teaspoons ground cumin
    • 1 teaspoon dried oregano
    • 1/4 teaspoon ground cinnamon
    • 1/8 teaspoon ground cloves
    • 1 lb. lean ground beef
    • 2 tablespoons MAGGI Granulated Beef Ribs Flavor Bouillon
    • 1 can (14.5 oz.) diced tomatoes in juice, undrained
    • 2/3 cup chopped pimiento-stuffed green olives
    • 1/2 cup currants
    • 1/2 cup water
    • 1/3 cup pine nuts (optional)
    • 2 tablespoons packed dark brown sugar
    • 2 tablespoons tomato paste

    • PASTRY
    • 4 1/2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1 cup vegetable shortening, melted
    • 1 cup warm milk
    • 1 large egg, beaten
    • 1 large egg yolk, beaten
    • Vegetable oil for frying

     

    Directions

    FOR FILLING:
    HEAT
    oil in large skillet over medium-high heat. Add onion, garlic, jalapeño, chili powder, cumin, oregano, cinnamon and cloves. Cook, stirring frequently, for 5 to 6 minutes or until onion has softened. Add beef and bouillon; cook, stirring occasionally, for 8 minutes or until beef is no longer pink. Add tomatoes with juice, olives, currants, water, nuts, sugar and tomato paste. Cook, stirring occasionally, for 5 minutes or until mixture is heated through and has thickened slightly.

    FOR PASTRY:
    COMBINE
    flour, baking powder and salt in large bowl. Add shortening, milk, egg and egg yolk. Stir with a fork until dough forms a ball. Divide dough into 40 pieces and roll into balls. Roll each ball on a floured surface to a 5-inch circle. Keep dough balls covered as you work.

    HEAT oil in large saucepan for frying.

    TO ASSEMBLE:
    PLACE
    1 heaping tablespoon filling in center of each circle. Wet edges with water and fold in half; seal edges by pinching together or crimping with fork. Fry a few empanaditas at a time until golden brown or place on baking sheets and bake in preheated 400º F oven for 15 to 17 minutes or until golden brown. Serve warm.

    Save to Recipe Box

    Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

    Sign In

    add to my recipe box

    Picadillo Empanaditas

    Add to Folder Cancel

    recipe added successfully!

    Picadillo Empanaditas was added to your  folder.

    Close

    share with your friends

    Picadillo Empanaditas