Beef Brisket and Picadillo-Stuffed Empanadas

Tender, braised beef brisket is combined with raisins, sherry, pine nuts, and spicy chile powder in the fragrant filling for these sugar-dusted, savory-sweet empanadas.

Photo by Lisa M.
Adapted from saveur.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from saveur.com

Ingredients

  • 4

    cups flour

  • 6

    tbsp. unsalted butter, cubed

  • 1 1/2

    tsp. kosher salt, plus more to taste

  • 1/2

    cup olive oil

  • 1

    lb. beef brisket

  • 5

    cloves garlic, smashed

  • 2

    medium carrots, halved crosswise

  • 2

    large white onions, 1 quartered and 1 minced

  • 3

    tbsp. chile powder

  • 1 1/2

    tbsp. finely chopped oregano leaves

  • 2

    tsp. ground cumin

  • 1

    cup raisins

  • 1/2

    cup sliced pitted canned black olives

  • 1/2

    cup dry sherry

  • 1/4

    cup sugar

  • 1/4

    cup pine nuts

  • Freshly ground black pepper, to taste

  • Canola oil, for frying

Directions

1. Make the dough: Combine flour, butter, and salt in a large bowl, and using your fingers, rub butter into four until pea-size crumbles form. Add 1½ cups warm water and stir until dough forms. Knead in the bowl until smooth, about 4 minutes. Wrap in plastic wrap, and refrigerate for 1 hour. 2. Meanwhile, heat ¼ cup olive oil in a 6-qt. saucepan over medium-high heat. Season beef with salt and pepper, and add to pan; cook, turning once, until browned on both sides, about 8 minutes. Add garlic, carrots, quartered onion, and 6 cups water; bring to a boil. Reduce heat to medium-low, cover, and cook until beef is very tender, about 2½ hours. 3. Remove from heat, and let beef sit in saucepan until cool enough to handle, about 30 minutes. Transfer beef to a cutting board, and reserve 1 cup cooking liquid; discard remaining liquid and vegetables or reserve for another use. Shred meat into thin strands, and then finely chop; set aside. 4. Wipe the saucepan dry, then heat remaining olive oil over medium-high heat; add minced onion, and cook, stirring, until golden brown, about 12 minutes. Add chile powder, oregano, and cumin, and cook for 1 minute. Add reserved beef and cooking liquid along with raisins, olives, sherry, sugar, and pine nuts; bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until raisins are plump and meat has absorbed most of the liquid, about 20 minutes; set aside to cool. 5. Divide dough into 24 balls, and place on a work surface; using a small rolling pin or the heel of your hand, flatten each ball into a 5" disk, brush edges with water, and place 2 tbsp. filling in the center. Fold disks in half to form half-moons, and seal edges together using the tines of a fork. Refrigerate empanadas for at least 1 hour, or up to overnight. 6. Pour oil to a depth of 2" in a 6-qt. saucepan, and heat over medium-high heat until a deep-fry thermometer reads 350°. Working in batches, fry empanadas until browned and crisp, about 6 minutes. Transfer to paper towels to drain before serving.

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