She Strengthens

Savory Mexican Picadillo Empanadas: A Flavorful Twist

A Delicious Departure from Traditional Empanadas

Imagine sinking your teeth into a flaky, buttery pastry shell, only to discover a rich, savory filling that’s both familiar and excitingly new. This is the magic of Mexican picadillo empanadas, a delightful twist on traditional empanadas that will leave you wanting more.

The Perfect Filling: A Balance of Flavors

Our picadillo filling is a masterclass in balance and harmony, combining the richness of ground beef with the sweetness of dried currants and the tang of pimiento-stuffed green olives. The addition of onions, sweet peppers, oregano, and spices creates a depth of flavor that’s both comforting and adventurous.

Make-Ahead Magic: Plan Ahead for Success

One of the best things about these empanadas is that you can prepare the filling and dough ahead of time, making assembly and baking a breeze. Simply refrigerate or freeze the dough and filling separately, then assemble and bake when you’re ready.

Ingredients and Instructions

For the Flaky Pie Dough:

• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 3/4 cup very cold unsalted butter (1 1/2 sticks), in small cubes
• 8 tablespoons ice water, plus more if needed

For the Filling:

• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 1 small (or 1/2 large) green bell pepper, diced
• 1 small (or 1/2 large) red bell pepper, diced
• 1 pound ground beef
• 1 teaspoon ground cumin
• 1/2 teaspoon dried Mexican oregano
• 1/4 cup tomato purée
• 2 tablespoons hot sauce, such as Crystal
• 1/2 cup sliced pimiento-filled green olives
• 1/2 cup dried currants or raisins
• 1 teaspoon honey
• 1 teaspoon kosher salt

To Assemble and Bake:

1. Heat the oven to 400°F and arrange a rack in the middle. Line a large rimmed baking sheet with parchment paper.
2. Divide the dough into 8 to 10 evenly sized pieces. On a floured work surface, roll out each piece of dough into a circle about 1/8-inch thick.
3. Brush a thin layer of egg mixture across half of each circle. Divide the filling among the dough circles, placing it in the middle of the circle.
4. Fold the dough over the filling to make a half moon. Trim off the excess dough, leaving enough of a border to seal the pies. Press the edges with a fork to seal.
5. Place the pies on the prepared baking sheet, arranging them evenly. Pop the baking sheet in the freezer for 5 minutes.
6. Brush the tops of the pies with the remaining egg mixture. Cut 3 slits in the top of each pie so steam can escape during baking.
7. Bake until puffed and golden brown, about 25 to 30 minutes. Cool slightly before serving.

Tips and Variations

• To add an extra layer of flavor, try adding some diced jalapeños or serrano peppers to the filling.
• Experiment with different types of hot sauce or spices to give the filling a unique twist.
• For a vegetarian version, substitute the ground beef with roasted and mashed sweet potatoes or black beans.

With these empanadas, you’ll be transported to the vibrant streets of Mexico, where flavors blend together in perfect harmony. So go ahead, give them a try, and discover the magic of Mexican picadillo empanadas for yourself!