Spicy Beef and Chopotle Picadillo Empanadas

By chelyc13

Ingredients

• 1 tblsp olive oil
• 3/4 cup finely chopped onion
• 2 to 3 medium cloves garlic, minced
• 1 1/2 teas kosher salt
• 1 teas chipotle powder, plus more to taste
• 1 tblsp ground cumin
• 1/4 teas ground cinnamon
• 1 teas chopped fresh thyme or 1/2 teas dried thyme leaves
• 1 teas chopped fresh oregano or 1/2 teas dried oregano leaves
• 1/2 lb ground beef
• 1 cup drained and chopped canned tomto, or seeded and chopped fresh tomato
• 1/4 cup roughly chopped raisins
• 1/2 cup chopped pimiento stuffed olives
• 2 sheets frozen puff pastry, thawed
• 1 large egg, beaten until blended

Details

Servings 36

Preparation

Step 1

1. In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring, until soft and fragrant, 3 to 4 minutes. Add the garlic and stir for a minute, then stir in the salt, chipotle, cumin, cinnamon, thyme, and oregano. Cook for about 30 seconds until very gragrant. Add the beef and cook, breaking up the chunks with your sptula, until most of the pink is gone, about 2 minutes. Add the tomato, raise the heat to medium high, and cook, stirring, until the mixture has thickened slightly and is nicely blended, another 2 minutes. Stir in the raisins and olives. Taste and add more salt or other spices if needed. Refirgerate until cold, about one hour.

2. When the filling is cold, heat the oven to 400. On a lightly floured counter, roll out one sheet of pastry into a 91/2 by 18 inch rectangle. Prick all over at 1/2 inch intervals. With a 3 inch pastry cutter, stamp out 18 rounds.

3. Moisten the edge of a pastry round with water. Spoon about 1 rounded measuring teaspoon of filling in the center, fold over, and press firmly to seal. Crimp the edges by pressing all around with the back of a fork. Repeat with the remaining rounds and the second sheet of pastry. Arrange the empanadas on baking sheets. With a sharp knife, cut small slits in the top of each one to release steam. Brush with the beaten egg, if using, and chill for 15 minutes in the refrigerator.

4. Bake until slightly puffed and a rich golden brown, 15 to 20 mintues. Let cool for a few minutes on a rack, then serve immediately.