Sometimes when the mood strikes, you just have to go with it. Especially my mood for Cuban food.
There are a few great places to get Cuban food in my area, but it’s always nice to be able to satisfy your cravings at home. And with recipes as easy as this, there are no excuses.
Picadillo is amazing eaten on its own or with rice…or here, stuffed in crust to make empanadas. I chose a healthier alternative and baked them instead of the traditional deep fry method (which is also delicious, of course!).
Triple this recipe and make a big batch, because these go FAST!!
Cuban Beef Empanadas (made with Picadillo)
adapted from Laylita’s Recipes
1 pound ground beef
2 tablespoons extra virgin olive oil
1 yellow onion, diced
8 garlic cloves, chopped
1/2 green bell pepper, diced
1 tablespoon cumin
3 small potatoes, peeled and cut in small cubes
3/4 cup dry white wine
3/4 cup green olives (stuffed with pimento)
1/2 cup raisins
2 (8 ounce) cans tomato sauce
salt and pepper
In a pan, brown beef with a dash of cumin and pepper. Drain grease and set aside.
In a large pan, heat oil over medium low heat and add onion. Cook until soft. Add garlic and cook until almost golden. Mix in bell pepper, cumin, pepper and a pinch of salt. Add potato and cook about 5 minutes.
Add ground beef and wine to mixture and let wine reduce. Check potatoes with a knife and when about half cooked, add raisins and tomato sauce. Cook for about 5 minutes, then add olives.
Continue cooking over medium heat, stirring occasionally, until potatoes are cooked. Add a little wine or water if sauce thickens too much. Taste and adjust other seasonings.
Preheat oven to 350 degrees. Add a few spoonfuls of picadillo to each disc of dough (I like these), making sure not to overstuff. Fold dough over and moisten edge with beaten egg or water. Seal with a fork.
Bake for about 20-25 minutes until slightly browned. (you can also deep fry them on medium high until golden brown)