Empanada de Picadillo

People love eating Mexican food.  I love making it.  Here is an easy recipe for Picadillo Empanada which when made in a smaller size are called Empanaditas or little turnovers. They can be made of any size and eaten as snacks or as an entrée. I like serving them as a first course. This recipe calls for using pork and beef to which has been added almonds, raisins or currents, and spices. It is a spicy sweet-and-salty filling which always delights the palate.   

Ingredients:

1 Tablespoon Extra-virgin olive oil

½ pound each of ground beef and pork (or 1 pound just of beef)

2 cloves garlic, minced

½ cup red onion, finely chopped

½ cup tomato paste

1/3 cup currants (or raisins)

¼ cup dry sherry or dry vermouth

2 teaspoons ground cinnamon

½ teaspoon ground cloves

1 teaspoon salt

2 Tablespoons red wine vinegar

1 Tablespoon sugar

1 Tablespoon finely diced canned chipotle pepper in adobo sauce (Optional if you like some “hotness.”)

½ cup slivered almonds (I used Marcona almonds.) 

Cooking Instructions:

Preheat oven to 350⁰ F

1.    Pour olive oil into a skillet. Over a medium heat add ground meats, stirring until meat is no longer pink.

2.    Drain off excess fat.

3.    Stir in garlic, onions, tomato paste, currents, sherry or vermouth, cinnamon, cloves, salt, vinegar, sugar, and chipotle pepper in adobo sauce (if using).

4.    Cook, uncovered for 15 minutes over medium heat or until most of the liquid has evaporated.

5.    Add almonds and stir.

6.    Remove from heat. Cool mixture.

7.    Prepare your favorite recipe for pie crust, (packaged mix or frozen work fine).

8.    On a lightly floured surface roll out pastry into two 14-inch circles of approximately 1/8-inch thickness.

9.    Cut into either 3-inch circles (for the Empanaditas) or 4 or 5-inch circles for larger turnovers.

10. Spoon filling onto half of each circle (1 teaspoon for the smaller ones or 1 Tablespoon for the large ones.)

11. Moisten pastry edges with water.

12. Fold in half and seal by pressing edges with a fork.

13. Poke each empanada once with a fork to vent steam.

14. Bake for 15-20 minutes or until brown. (You can also fry these in oil at 370⁰ until golden brown.) 

Makes:  2 dozen Empanaditas of 15 large turnovers.  Freeze any leftover filling for another use.

Wine Recommendation:  Try a Mexican wine such as a L.A. Cetto Nebbiolo, Vinaltura Malbec, Vinaltura, or Bichi Flama Roja.  A Malbec or Zinfandel is also delicious with this rich, spicy dish.   Or ask your wine merchant tor for a recommendation from the Baja region in Mexico.  A Mexican beer or a Margarita is never a bad choice either.