Beef Picadillo Empanadas Recipe

Make dough

In a large bowl combine flour and 1 tsp salt. Cut cold cubed butter into the flour using a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized butter bits remaining.

Drizzle ice water, a tablespoon at a time, mixing after each addition until dough just holds together when pressed (approximately 5–6 tablespoons). Do not overwork.

Gather dough into a disc, wrap in plastic, and chill in refrigerator for at least 30 minutes while preparing filling and toppings.

Roll and cut

After chilling, divide dough into 12 equal pieces. On a lightly floured surface roll each piece into a 5–6 inch circle about 1/8 inch thick. Place circles on a tray dusted with flour or parchment.

Egg wash

Beat the egg with 1 tablespoon water and reserve for brushing empanadas before baking.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté 4–5 minutes until softened and translucent.

Add the minced garlic and diced green bell pepper; cook 1–2 minutes until fragrant.

Add ground beef and crumbled pork sausage (if using) to the pan. Break up with a spoon and cook until browned with no pink remaining, about 6–8 minutes. Drain excess fat if there is a lot, leaving about 1 tablespoon for flavor.

Stir in tomato paste and cook 1–2 minutes to caramelize slightly. Add drained diced tomatoes, chopped green olives, and raisins; mix to combine.

Pour in 1/2 cup broth. Season with cumin, oregano, smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 1 tablespoon red wine vinegar. Reduce heat to medium-low and simmer 6–8 minutes until slightly thickened and cohesive. Taste and adjust salt and vinegar for balance.

Remove from heat and stir in 2 tablespoons chopped cilantro. Let the filling cool to warm (not hot) before assembling empanadas — about 15–20 minutes. Cooling prevents soggy dough and leaking.

While filling simmers, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon sugar, and 1/2 tsp salt in a small heatproof bowl or jar. Stir until sugar and salt dissolve.

Add the thinly sliced red onion to the hot brine. Let sit at room temperature for at least 20 minutes; for best flavor, refrigerate at least 1 hour. These will keep refrigerated for up to 2 weeks.

Combine seeded diced tomatoes, 1/4 cup finely diced white onion, minced jalapeño, 3 tablespoons chopped cilantro, 1 tablespoon lime juice and 1/2 teaspoon salt in a bowl. Stir and taste; adjust lime and salt. Refrigerate until serving.

Whisk together 1/2 cup sour cream, 2 tablespoons mayonnaise, 1 teaspoon lime zest, 1 tablespoon lime juice and 1/4 tsp salt until smooth. Refrigerate until serving.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Place a heaping tablespoon (about 20–25 g) of cooled picadillo filling in the center of each dough circle, leaving a 1/2 inch border. Do not overfill.

Brush the edge of each circle with a little egg wash. Fold dough over to form a half-moon and press edges to seal. Crimp edges with a fork or make a decorative fold to ensure they are sealed.

Transfer empanadas to the prepared baking sheet. Brush tops with egg wash for a golden finish. Cut a small vent slit in each top to release steam.

Bake in the preheated oven for 18–22 minutes, until golden brown and crisp. Rotate pan halfway through baking for even color.

Remove from oven and let rest 5 minutes. Serve warm topped with pico de gallo, a drizzle of lime crema, and a few pickled red onions on the side.