Beef Picadillo Empanadas

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Beef Picadillo Empanadas

 


These little meat pies could be the hit of the party.
INGREDIENTS
Filling
1 tablespoon olive oil
1 pound lean ground beef
1/2 yellow onion, finely chopped
1 clove garlic, finely chopped
2 tomatoes; peeled, seeded and chopped
1 cooking apple; peeled, cored and chopped
1 serrano chile pepper, chopped
1/2 cup California raisins, plumped in warm water
1/4 cup green olives, chopped
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground cumin
Salt and pepper
Dough
3 cups masa harina for tortillas
3/4 teaspoon salt
1 tablespoon lard
2 to 3 cups warm water
PROCEDURE
Filling
Heat oil in sautépan over medium-high heat. Add beef and sauté, breaking up any chunks until nicely browned. Add onion and garlic; continue to sauté for 5 minutes. Stir in remaining ingredients and simmer over low heat for 20 minutes more. Season to taste and cool.
Dough
In a large bowl mix masa, salt and lard together. Gradually, add enough water to form a smooth soft dough. Divide into 30 walnut-size balls. Place a ball of dough between two pieces of plastic wrap and flatten into 6-inch circle with a tortilla press. Remove top layer of plastic and place 1 tablespoon of filling in center of dough. With fingertip or pastry brush, brush edges of dough with water. Fold over and seal. Remove from plastic and arrange on a parchment-lined baking sheet. Repeat for all. Pan fry or deep fry in hot oil until nicely browned.
Yields: 30 appetizer-sized empanadas