Serves 24
195 min
Beef Brisket Picadillo-Stuffed Empanadas
Recipe GLPR3d2552aa359b32
Crispy, golden pastry envelopes filled with a savory and slightly sweet beef picadillo featuring warm spices, sweet raisins, and briny olives. This South American classic showcases tender braised brisket combined with aromatic spices and toasted pine nuts for a memorable handheld meal.
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Ingredients
4 cups all-purpose flour
6 tablespoons unsalted butter, cubed and chilled
1 1/2 teaspoons kosher salt, divided
1/2 cup olive oil
1 pound beef brisket
5 whole cloves
2 medium carrots, halved lengthwise
2 large white onions, 1 quartered and 1 minced
3 tablespoons ground chile powder
1 1/2 tablespoons fresh oregano, finely chopped
2 teaspoons ground cumin
1 cup raisins
1/2 cup sliced pitted canned black olives
1/2 cup dry sherry
1/4 cup sugar
1/4 cup pine nuts
Freshly ground black pepper to taste
Canola oil for frying
Directions
Combine the flour and 1 1/2 teaspoons salt in a large bowl. Cut the chilled butter cubes into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Drizzle in the olive oil a little at a time while tossing the mixture with a fork until it just comes together into a shaggy dough. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
While the dough chills, place the brisket, cloves, halved carrots, and quartered onion in a large pot. Cover with water and bring to a simmer. Cook for about 2 hours, or until the brisket is very tender. Remove the brisket and let cool slightly, then shred or finely chop into small pieces. Discard the braising vegetables.
Heat a large skillet over medium heat. Add the minced onion and sauté until soft and translucent, about 5 minutes. Stir in the chile powder, oregano, and cumin, toasting the spices for about 1 minute until fragrant.
Add the shredded brisket to the skillet with the spiced onion mixture. Pour in the sherry and sugar, stirring well to combine. Cook for 5 minutes, allowing the flavors to meld. Fold in the raisins, olives, and pine nuts. Season with additional salt and pepper to taste. Let the picadillo cool to room temperature.
Remove the dough from the refrigerator and divide into 24 equal portions. Roll each portion between two pieces of parchment paper into a thin 4-inch round. Place about 1 1/2 tablespoons of the cooled picadillo filling in the center of each round. Fold the dough over to form a half-moon, pressing the edges to seal. Use the tines of a fork to crimp and seal the edges firmly.
Heat canola oil to 350°F in a deep skillet or Dutch oven. Working in batches, carefully place the empanadas in the hot oil, frying until deep golden brown on both sides, about 3-4 minutes total. Transfer to a paper towel-lined plate to drain excess oil.
Serve the empanadas warm, either at room temperature or reheated briefly in a 325°F oven. They can be enjoyed as a main course, served with a simple salad, fresh lime, or your favorite hot sauce.
