Oven Roasting with Pan Sear Finish

Baked Ground Beef Empanadas De Picadillo

30 min prep

10 min cooking

Serves 8

Difficulty 2/5

Serve as a tapas course or make larger-sized versions for a main course. You can skip the pastry in this recipe if you like and enjoy this Spanish-style ground beef as a filling in taco shells or as a topping for baked potatoes or rice. To make ahead empanadas ahead, freeze unbaked in sealed container for up to 1 month; bake from frozen in 350°F oven for 20 to 25 minutes for appetizer size or 30 minutes for large.

Ingredients

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Directions

1. Cook garlic, onion, diced pepper and ground beef over medium heat in a large skillet, stirring occasionally, for 8 to 10 minutes until beef is browned and completely cooked. Remove from heat; drain. 2. Stir in salsa, chili powder and cumin; reduce heat to medium-low and simmer 3 to 4 minutes. Remove from heat; stir in olives and raisins. Season with salt and pepper to taste and let cool completely. 3. Cut each pie shell in half. Form each of the 8 pastry pieces into a ball; roll out each into a 7-inch (18 cm) round. Use 1/2 cup (125 mL) ground beef mixture for each empanada. Moisten pastry edges with water; fold over and seal with fork. Place empanadas on parchment paper- or foil-lined baking sheet; prick tops and brush each with beaten egg. 4. Bake in preheated 425°F oven for 15 to 20 minutes or until golden brown (check the bottoms are brown).

How to Cook It

Oven Roasting with Pan Sear Finish

Cuts Used in This Recipe

Ground Beef

Baked Ground Beef Empanadas De Picadillo

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Extra Lean Ground Beef Sirloin

Source Grinds - Sirloin

Source Grinds - Round