Trio De Empanadas Recipe
The Cuban Empanada Trio Is Our Traditional Fresh Empanadas Made To Order And Served With Rumba’s Mild ‘Picante’ Sauce Picadillo | Ground Beef Pollo | Chicken Guayaba Y Queso | Guava & Cheese Espinaca Y Queso | Spinach & Cheese
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Ingredients
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Dough
Picadillo Filling
Pollo Filling
Guayaba Y Queso Filling
Espinaca Y Queso Filling
Picante Sauce
Method
Dough Preparation
- 1
Make the Dough
In a large bowl, mix together flour and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in water and egg until a dough forms. Knead on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Filling Preparation
- 2
Prepare Picadillo Filling
Sauté onion, bell pepper, and garlic until softened. Add ground beef, cumin, salt, and pepper. Cook until beef is browned and cooked through. Stir in tomato sauce and olives. Set aside to cool.
- 3
- 4
Prepare Guayaba Y Queso Filling
In a bowl, mix guava paste and cream cheese until smooth. Set aside.
- 5
Prepare Espinaca Y Queso Filling
Sauté garlic in a pan, add spinach until wilted. Mix with cream cheese, salt, and pepper until well combined. Set aside.
Assembling and Cooking
- 6
Assemble Empanadas
Preheat oven to 375°F (190°C). Roll out the dough and cut into circles. Place a tablespoon of each filling in the center of the circles. Fold the dough over and crimp the edges to seal.
- 7
Bake
Place the empanadas on a baking sheet. Brush with egg wash and bake for about 25 minutes or until golden brown.
Making Picante Sauce
- 8
Prepare Picante Sauce
In a small bowl, mix together tomato sauce, minced jalapeño, lime juice, and salt. Adjust seasoning to taste.