Empanadas

I am very glad Charlie only frequently asks for these. Until I can find a store that sells the wrappers, making them from scratch is a big pain.

Cuban Empanadas

Fried (or baked) meat hand pie recipe filled with a spiced ground beef mixture with lots of sliced green olives and served with a chimichurri sauce. Homemade dough recipe is included!

Prep Time 10  min. Cook Time 45 min. Total Time 55 min. Servings 10 Empanadas 

Ingredients

FOR THE DOUGH:

• 2 ¼ cups all-purpose flour
• 1 teaspoon salt
• ¼ cup solid shortening, chilled and cut into small pieces
• ¾-1 cup warm water

FOR THE PICADILLO FILLING:

• 2 tablespoons olive oil
• ½ cup onion, minced
• ½ cup red or green bell pepper, minced
• 2 fresh garlic cloves, finely minced
• 1 pound ground beef (can substitute with ground turkey or ground chicken)
• ½-3/4 cup pimiento-stuffed green olives, sliced
• ½ cup tomato sauce
• ¼ cup dry sherry
• 1 tablespoon Worcestershire sauce
• ½ teaspoon Tabasco sauce
• ½ teaspoon ground cumin
• ¼ teaspoon dried oregano
• ½ cup raisins, optional  (add after meat is cooked)
• 2-3 cups oil for frying
• Serve with: chimichurri sauce

Instructions

FOR THE DOUGH:

• In a bowl, mix together the 2 ¼ cups flour and 1 teaspoon salt.
  
• Add the ¼ cup chilled shortening pieces and mix into the flour mixture using fingers, can also use a pastry blender or two knifes. Using fingers, lightly mix in the ¾-1 cup warm water a little at a time until the mixtures forms into a ball and isn't sticky anymore.
  
• Wrap dough ball in plastic wrap and chill in the refrigerator for at least 30 minutes.

FOR THE PICADILLO FILLING:

• Place the 2 tablespoons olive oil in a large skillet over medium-high heat and once oil is hot, add the ½ cup onion, ½ cup bell pepper and 2 whole cloves of garlic. Sauté for 5 minutes.
  
• Add the 1 pound ground meat to the skillet, stir well and continue cooking until beef is browned and fully cooked, about another 10 minutes.
  
  **After browning meat, can drain any excess fat from the pan.
  
• Add the ½-3/4 cup sliced olives, ½ cup tomato sauce, ¼ cup sherry, 1 tablespoon Worcestershire sauce, ½ teaspoon Tabasco, ½ teaspoon ground cumin, and ¼ teaspoon dried oregano. **Can also add the optional ½ cup raisins to the mixture now**
  
  Stir well so all ingredients are combined, cover pan and lower heat. Simmer for about 20 minutes, or until mixture thickens.
  
• Check seasonings and add salt, if needed. Set aside and let mixture cool before filling each empanada.
  

ASSEMBLING THE EMPANADAS:

• Remove dough ball from refrigerator and separate into 10 equal sized balls. On a lightly floured surface, roll out each dough ball into a thin circle.
  
  Place a few tablespoons of the picadillo onto the center and fold half of the dough over, sealing the edges by pressing down with a fork or twisting the edges over to form a seal.
  
• Heat 2-3 cups oil in a large frying pot or deep fryer to 365F/185C degrees. **See recipe notes on how to bake empanadas instead of frying**
  
• Gently place 1-2 empanadas at a time in the hot oil (do not crowd) and cook until brown on each side, about 3 minutes per side. Remove from oil and let drain on wire rack. Repeat with remaining empanadas.
  
• Serve warm with lots of chimichurri on the side. 

NotesCooked empanadas can be stored in the refrigerator in a sealed container or plastic bag for 3-4 days OR can freeze them in a freezer proof bag or plastic container for up to 3 months.  Let frozen empanadas fully thaw before reheating in a 325F/163C oven for 5 minutes.These empanadas can be successfully baked! TEA reader Elaine did it and she said they turned out great. Here are her instructions:Preheat oven to 375F/190C degrees. Place the empanadas on a non-stick baking sheet, brush the tops with a beaten egg, and bake for 25 minutes.