Saturday, April 20, 2013


Today I made Empanadas, those wonderful Latin hand pies!  I used a traditional Picadillo mixture to fill these with but there are all kinds of wonderful combinations out there from savory to sweet.  This post and my next post will be featuring pie because next weekend is the All American Pie Festival!  This is the 12th year that this festival will be held in Celebration, FL.  I have been to the last four events and plan to be there again next weekend. 

I wrote a post on it last year which you can find here:

You can also obtain information on this years event at the official website here:

If you are in the Orlando area this is a great event with lots of activities for the entire family.  I have also been given a family four pack of tickets to the Never Ending Pie Buffet to give to one of my readers.  Instructions on how to enter will be on my next post for Banana Cream Pie.  For now though, here is the recipe for the Empanadas....

The dough was super easy to work with.  Make the dough first so it has time to chill in the refrigerator while you make the filling.

Cream Cheese Empanada Dough

2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter
6 ounces cream cheese
1 egg yoke, (reserve the white for brushing the empanadas)
2 tsp fresh lemon juice
ice water as needed

Mix dry ingredients together.  Cut in butter and cream cheese until course crumbs form.  Blend in egg yoke, lemon juice and enough water to bring the dough together.  (I used about 2-3 tablespoons of the water).  Form mixture into a ball and put into the refrigerator. 

Picadillo Filling

1 LB ground chuck
1 TBLS olive oil
1/2 cup finely diced onion
1/2 cup finely diced green pepper
2 coves garlic, minced
1 tsp oregano
1/2 tsp cumin
1 8 oz can tomato sauce
1/2 cup white wine
1/3 cup raisins, coarsely chopped
1/3 cup green olives with pimentos, coarsely chopped
Salt and pepper to taste

Brown beef and drain off fat.  Set aside.  Heat olive oil in a large skillet.  Add the onion, bell pepper and garlic.  Cook until softened.  Add the beef and all the remaining ingredients except salt and pepper.  Bring to a simmer and simmer gently for 25-30 minutes and most of the liquid has cooked off.  Season with salt and pepper and set aside to cool.

Pre-heat oven to 400. To assemble the empanadas:  roll out 1/4 of the dough at a time on a lightly floured surface to about 1/8 inch thick.  Cut into 3 inch circles.  Place about 1 tablespoon of filling onto each circle.  Bring the edges of the dough together to form a half moon and crimp the edges with a fork to seal.  Place on a greased baking sheet.  Brush the empanadas with the reserved egg white.  Bake for 15 minutes until golden brown.

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