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Friday, June 8, 2012

Picadillo Empanadas

Sorry for the absence ... just have not been feeling the blogging! I am addicted to Pinterest, which frankly would not exist without blogging!

So, last weekend I made picadillo empandas. ANYTHING wrapped in pie crust is delicious and I love them. I made these in the oven, not fried, so they were pretty healthy. You can sub my ground beef with anything - chorizo, ground turkey, chicken, etc  ... I am just a huge ground beef fan.

If you're not familiar with Mexican food, you may not know what picadillo is. It's actually just like taco filling but with little diced potatoes in it. I LOVE IT. All the best restaurants in Austin use it. I've even had it on nachos before. 

So, I made these for the first time and they are NOT pretty --- I used a box of that rolled out pre-made pie crust ... and I used my biscuit cutter. I used the smaller cutter and I should have used the larger one. So these were busting out of their little pies, but it didn't hurt the flavor. Just doesn't look beautiful!


Filling:

Brown 1 lb of ground beef (or use the subs I mentioned) with 1 diced onion. Once that is browned and onions are translucent add 1 garlic clove, minced and 1 or 2 jalpenos, minced. Give this a few minutes and then add 1/2 cup of water, 1 can of diced tomatoes (I used fire roasted), 1 tbsp of chili seasoning, 1 tbsp of cumin, salt and pepper to taste, 1/4 tsp of cayenne pepper AND ... 1 russet potato, peeled and diced into small squares. Put the top on this and simmer 30 minutes.

Preheat oven to 350.

Roll out your pie crust on some flour and use a glass or biscuit cutter to cut out your rounds.

When your picadillo is ready - fill the little round about 1/3 full and add a pinch of shredded cheese. I used monterey jack. Use some water around half the circle and close the little pie. Use a fork to crimp the edges.

Bake these for about ... 15 or 20 minutes. Oh, I also gave these a light egg wash before I baked. DELICIOUS.

This picadillo recipe was enough for all these empanadas, tacos the next night, 4 more larger empandas for 2 days of lunches AND I froze enough filling for probably 4 more emapandas. CRAZY. Talk about a money stretcher!

Dinner was great. Little sides of sour cream, salsa and cheese .. with some chips. It was the perfect dinner and Conrad liked it too!

We'll be making again. Also, they were GREAT heated up in the microwave for lunch the following week.



Karyn

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