Beef Picadillo Empanadas

I referenced several different recipes to create these Artgentine-style beef picadillo empanadas. There are a few trademark ingredients of Argentine empanadas-cumin, paprika, cinnamon, boiled egg, olives, and raisins-all of which create layers of texture and depth of flavor. I wouldn't go without any of them, except for maybe the raisins if you truly loathe them.

I don't understand raisin hatred. They add a sweet chewy surprise to each bite. But I live with a raisin-hating husband and have to accommodate him. So I added them to half of my filling. Only problem was it's hard to distinguish a raisin-containing empanada from one without after they are enveloped in pastry. You could mark them with X's so you know what you're gonna get. Dustin ended up with a few empanadas holding raisins, ate them with hesitation, and is not-so-surprisingly still alive. I think he secretly liked them.

After our Cinco de Mayo festivites ended I still had several dozen empanadas around. (I spent all day on empanada production- I'm glad I had a lot to show for it!) So I took them home and shared them with my family. It is still undecided whether the Beef Picadillo or the Chicken and Chorizo are better. I guess you'll have to try each and decide for yourself. One thing is for sure: they are both extrordinary served with my Chipotle Sour cream (recipe below)!

INGREDIENTS

1 recipe Empanada Dough

Beef Picadillo Filling:
1 lb. ground beef
1 large white onion, diced
2 Tbsp. extra virgin olive oil or butter

2 cloves garlic, minced

1/2-1 tsp. smoked paprika

1/2 tsp. cinnamon
1/2-1 tsp. chili powder or any ground hot pepper (more or less to taste)
1 Tbsp. fresh oregano, chopped (or 1 tsp. dry)

1 tsp. ground cumin
1 bunch green onions, finely chopped (about 1/2 cup)
3 hard boiled eggs, diced

1/2 cup pimiento stuffed green olives, sliced

1/4 cup raisins (optional)
2 Tbsp. tomato paste
salt and pepper to taste

1 egg beaten with 2 Tbsp. water, for egg wash

DIRECTIONS

1. Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add green onions, garlic, smoked paprika, cinnamon, chili powder, oregano and cumin and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.

2. Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomato paste, then cook, stirring occasionally, until heated through. Stir in hard boiled egg and set aside to cool.

3. Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. [You might see some different crimps in my pictures. The fork method really works best.] Make more empanadas in same manner.

4. Preheat oven to 400°F. Lightly brush empanadas with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 15-25 minutes. Transfer empanadas to a rack to cool at least 5 minutes. Serve warm or at room temperature. Serve with Chipotle Sour Cream.

Chipotle Sour Cream

INGREDIENTS

1 cup sour cream

2 chipotle peppers in adobo sauce, minced

handful fresh cilantro, chopped

1 clove garlic, minced

DIRECTIONS

1. In a small bowl stir to combine sour cream, chipotle peppers, cilantro, and garlic until creamy. Refrigerate until serving.

Makes about 18 empanadas.

(Adapted from Smitten Kitchen and Laylita's Recipes)