Empanada Mama

So I have this great client. We met when she was looking for a caterer for her wedding, and I happened to be a fit. Working with her is always a breeze. Her philosophy is that she hires people she trusts to do a job, and she lets them do it. Who would have thought?! So anyway, since then, she has hired me to cater, most recently a Cuban themed party. She wanted a variety of dishes, and flavors for her guests to enjoy. This was thrilling to me because my experience with Cuban food was somewhat limited, but the flavors are ones that speak to my own Latin American heritage, so I dove in to see what I could make. One of the dishes I settled on was Picadillo Empanadas. I made them (they are delicious) and documented the process so I can share the experience and the recipe with you!

Empanada Dough

3 3/4 C flour

1/2 C ice water

1 pinch of salt

1tbsp sugar

6tbsp lard

1 1/2 sticks of chilled butter cut into small cubes

To make this dough the right consistency, it must sit overnight in the refrigerator, and must not be too dry.

In the bowl of your food processor, combine dry ingredients, lard and butter.

Pulse until it resembles fine breadcrumbs.

While the machine is on, slowly add ice water until dough forms together in a ball.

Wrap tightly in plastic, refrigerate overnight.

Picadillo Filling

1lb ground beef

1/2lb bacon, chopped

1 yellow onion, diced

2 bell peppers, diced

1tbsp chopped garlic

1/2 C sliced green olives

1/2 C red wine vinegar

1tbsp paprika

1/2 tsp turmeric

1 tsp cumin

1/2 tsp dry oregano

salt to taste

In a heavy saucepan or casserole, saute onions, garlic, peppers, set aside

In that same pan, brown the beef and bacon together with spices, then add sauteed vegetables and olives

Cook over medium heat for three minutes, then add vinegar.

Turn heat to low and simmer for 20 minutes

Empanada Assembly

Begin by gathering the following: your picadillo filling, a rolling pin, biscuit cutter, a small bowl of water, a pastry brush, a fork, two cookie sheets lined with parchment and prepare an egg wash

Roll your empanada dough to about 1/16th of an inch thick (thin)

Using a 3in biscuit cutter, cut out discs until you are out of dough. (this recipe should make about 4doz)

Take one empanada skin, brush it with water, put 1/2-1/4 tsp filling in the center of the skin.

Fold one half of the skin over the top, and press edges firmly with your fingers to remove excess air.

Crimp edges with a fork to create a seal.

Place on cookie sheet.

Repeat

Once all of your skins are used, generously brush the tops of your empanadas with egg wash but do not allow the egg wash to pool anywhere.

Bake in a 350degree oven for 30 minutes or until golden

Enjoy!