Ingredients: |
Ingredients: 8 Goya empanada discs (in frozen section, thawed)
1 cup Cuban style picadillo
1 egg white (whisked)
1 teaspoon water
PICADILLO:
2 tablespoons extra-virgin olive oil
2 medium-size yellow onions, peeled and chopped
2 ounces dried chorizo, diced
4 cloves garlic, peeled and minced
1 ½ pounds ground beef
Kosher salt and freshly ground black pepper
4 ripe tomatoes, chopped, or one 28-ounce can whole tomatoes, drained and crushed
2 tablespoons red wine vinegar
1 tablespoon ground cinnamon
2 teaspoons ground cumin
2 bay leaves
Pinch of ground cloves
Pinch of nutmeg
⅔ cup raisins
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Directions: |
Directions:PICADILLO DIRECTIONS --- makes 6 servings (more than needed for empanadas) and can be served over white rice too:
Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
Uncover the pan, and add raisins. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.
EMPANADAS IN AIR FRYER DIRECTIONS:
Preheat the air fryer to 325º for 8 minutes. Spray the basket generously with cooking spray.
Place 2 TBSP of picadillo in the center of each empanada disc. Fold in half and use a fork to seal the edges. Repeat with the remaining dough.
Whisk the egg whites with water, then brush the tops of the empanadas.
Bake 2 or 3 at a time in the air fryer 8 minutes, or until golden. Remove from heat and repeat with the remaining empanadas. |
This recipe for Beef Empanadas is from