Makes 8 to 12
Picadillo is a Latin combination of ground beef, raisins and green olives, bound together with tomato sauce. The mixture can be spicy or not — this version is on the tame side, but feel free to kick it up with your favorite hot sauce.
1 tablespoon vegetable oil
8 ounces ground beef chuck
½ white onion, finely chopped
½ teaspoon salt
Pinch freshly ground black pepper
½ cup drained green pitted olives, chopped
½ cup raisins
1 carrot, peeled and finely chopped
1 cup canned tomato puree or sauce
1 box prepared pie dough
All-purpose flour, for rolling out dough
2 large eggs, beaten with 1 tablespoon water
1. Heat oven to 350 degrees.
2. Heat oil in a large skillet over medium-high heat. Add the ground beef and onion and cook until lightly browned, about 7 minutes. Season with salt and pepper. Add olives, raisins, carrots and tomato puree and simmer for 10 minutes. Turn the heat off and cool to room temperature before filling the empanadas.
3. Grease a large baking sheet with some nonstick cooking spray. Unfold one sheet of pie dough onto a lightly floured surface. Using a floured rolling pin, roll the pastry out until it is smooth. With a knife or cookie cutter, cut out four equal circles 4 to 5 inches in diameter. Repeat with remaining sheet of pie dough. Add 2 tablespoons of the cooled beef mixture to the center of the circle. Brush the edge of each square with some egg wash and fold in half, crimping the edges with a fork to seal. Repeat with remaining dough and filling.
4. Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 25 minutes.
MATT BARNARD/Tulsa World