Ultimate Beef Picadillo Empanadas Pie Crust Recipe

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat content while ground pork is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more affordable.

green olives

🥗Healthier: capers

💰Cheaper: black olives

Capers provide a similar briny flavor, while black olives are often less costly.

potato

🥗Healthier: sweet potato

💰Cheaper: mashed cauliflower

Sweet potato adds nutrients, while mashed cauliflower is a low-carb alternative.

Take a mixing bowl and a cold mixing bowl and flour from the fridge and butter from the fridge.

Cut the butter into half-inch cubes and toss it with the flour until the butter is evenly coated, keeping the cubes intact.

Make a well in the flour mixture and slowly add water, tossing gently to combine without activating gluten, until it comes together.

Wrap the dough and refrigerate for about 30 minutes.

In a separate pan, sear the ground beef until browned and set aside.

In the same pan, add diced onion and diced potato, seasoning generously and cooking until they get color.

Add the ground beef back into the pan with the onions and potatoes.

Add 2 cups of chicken stock and a mixture of chile guajillo, garlic, oregano, and rice wine vinegar, and cook until the mixture reduces and thickens.

Transfer the filling to a container and refrigerate for at least 2 hours to cool completely.

Roll out the dough to about an eighth of an inch thick, turning it to prevent sticking.

Cut the dough into circles and roll them into an oval shape for better folding.

Place a spoonful of the cooled picadillo filling onto the dough.

Dampen the edges with water, fold to create a half-moon shape, and seal the edges tightly, creating vents to prevent leaking.

Refrigerate the assembled empanadas for 30 minutes to an hour before baking.

Preheat the oven to 425°F (218°C).

Brush the empanadas with an egg wash (egg mixed with water).

Bake for about 15-20 minutes until deep golden brown.

Let the empanadas cool for about 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: