Pastry

• 1 pkg empanada skins (discos - sold with frozen foods)

Picadillo Filling

• 2½ lbs ground beef (85/15 blend suggested)
• 1 large onion, chopped
• 1 large green pepper, chopped
• 5 cloves garlic, minced
• 1 tsp black pepper
• ½ tsp cumin
• ½ tsp dried oregano
• 1 cup green olives, chopped
• 1 cup raisins
• 12 oz tomato sauce

Equipment

• parchment-lined baking sheet
• small & large ice cream scoops
• large skillet

Make Picadillo

1. In a large skillet brown the beef, onion, green pepper, garlic and dry spices over medium heat for about 10 minutes, covered
2. Stir the ingredients and break the ground beef up as it cooks to ensure there are no lumps
3. When thoroughly cooked, drain the fat from the ground beef mixture
4. Add the remaining ingredients, stir, then cover & cook slowly over medium-low heat for 15 minutes
5. Transfer to a large bowl and place in refrigerator to chill, or let cool down to room temperature

Assemble & Bake

1. Preheat oven to 350º
2. For large empanadas, use one skin per pie and a heaping ½ cup in the center of each round. For smaller empanadas, cut an empanada shell in quarters. Use one heaping teaspoon
3. Fold over the pastry and crimp the edge with a fork. To crimp by hand, fold a small section of the bottom pastry over the top with your index finger while holding the top of the pastry crescent secure, continue around the crescent until the entire edge is crimped and secure
4. Continue with remaining pastry rounds and filling
5. Arrange empanadas on a parchment paper-lined baking sheet and bake 20 minutes or until pastry starts to brown