Picadillo Empanadas with Garlic Cilantro Dipping Sauce
Recipe type: Appetizer, Snack, Lunch, Dinner
- olive oil ¼ cup
- garlic cloves 2
- medium onion 1
- small green bell pepper 1
- ground sirloin or ground round 1 pound
- vino seco (dry white cooking wine) ½ cup
- tomato sauce 1 cup
- tomato paste 2 tablespoons
- ground cumin ½ teaspoon
- ground oregano ½ teaspoon
- salt 1 teaspoon
- pepper ½ teaspoon
- raisins, optional ¼ cup
- pimento-stuffed olives ¼ cup
- capers 2 tablespoons
- discos para empanadas (frozen turnover pastry disks) 20
- mayonnaise (we like Hellmans) 1 cup
- cilantro ¼ cup
- garlic 1 tablespoon
- white pepper ½ teaspoon
- fresh lemon juice 3 tablespoons
- Worcestershire sauce 1 teaspoon
- To make the picadillo, heat half the olive oil in a large IMUSA frying pan over medium-high heat.
- Add the garlic, onion, and bell pepper, and sauté until tender, 5 to 7 minutes.
- Raise the heat to medium-high and add the ground beef (the meat should make a searing sound when it hits the pan—use a small amount of meat to test the heat; if it doesn't, increase the heat to high for a few minutes before adding the meat). Stir frequently to break up any large chunks of meat, and cook, stirring frequently, for 3 to 5 minutes, until the beef is thoroughly cooked (no longer red).
- Drain any excess liquid from the pan. Add the vino seco, tomato sauce, tomato paste, cumin, oregano, salt, pepper, and the remaining olive oil. Reduce the heat to low and simmer, uncovered, for about 20 minutes.
- Add the raisins, olives, and capers, and stir to combine. Set aside and allow to cool.
- Pre-Heat your IMUSA empanada maker by simply plugging it in. Your empanada maker is properly heated and ready to use once the green light turns on.
- Remove one package of the pastry disks from the refrigerator. (Always leave the ones you aren’t working with in the refrigerator. They are easier to work with if they are firm.) Working on a lightly floured surface, separate the disks
- Place 1 to 1 ½ tablespoons of filling in the center of each disk. Fold each disk to make a semicircle. Using the tines of a fork, press around the edges to seal.
- Bake in preheated IMUSA empanada maker for 8 to 10 minutes or until golden
- To make the dipping sauce, combine the mayonnaise, garlic, lemon juice, Worcestershire, cilantro, and white pepper until smooth. Serve in a small bowl alongside the hot empanadas.