Baked Empanadas with Mexican Picadillo and Cheese
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
40 mins
-
Total Time
1 hr
-
Servings
14 empanadas
-
Calories
448 kcal
-
Course
Main Course, Appetizer, Others
-
Cuisine
Mexican
Baked Empanadas with Mexican Picadillo and Cheese
Description
This recipe for Baked Empanadas with Mexican Picadillo and Cheese features traditional picadillo filling made from browned ground beef, chopped tomatoes, onion, garlic salt, black pepper, and finely chopped potatoes. The picadillo is cooked until the potatoes are tender and the flavors meld, providing a savory and slightly textured filling.
The empanada dough is enriched with softened salted butter, egg, all-purpose flour, salt, and dark beer, which imparts lightness and subtle flavor to the dough. After rolling the dough into small circles, the picadillo and sliced Monterey Jack cheese are placed inside before sealing the edges with egg wash to ensure a crisp, shiny crust upon baking.
The empanadas are baked at 350°F until golden brown and served warm. The combination of the hearty picadillo and smooth melted cheese inside a tender beer-based dough offers a satisfying and flavorful snack or meal component with a balance of textures and savory depth.
Sealing the empanadas properly using egg wash and resting the dough until baking are important to avoid sogginess. Cool completely before storage, and reheat in toaster oven or oven to regain crispness. Leftover picadillo can be repurposed in other dishes such as tacos.
Ingredients
Picadillo
- 1 tablespoon olive oil
- 1/2 cup onion white, chopped
- 2 pounds ground beef
- 1 tablespoon garlic salt
- 1/2 tablespoon black pepper ground
- 4 tomato chopped
- 1 russet potato peeled and finely chopped, or 2 small Yukon gold potatoes
- 6 ounces Monterey jack cheese sliced
Beer-infused empanada dough
- 3/4 cup butter softened, salted, Land O Lakes® brand
- 1 egg
- 3 1/3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup dark beer room temperature
Egg Wash
- 1 egg
- 2 tablespoons water
Instructions
Picadillo
- In a large skillet, heat olive oil over medium heat. Add onion and cook for about 2 minutes, until translucent.
- Add ground beef and brown. Using a potato masher, mash meat so you have small pieces of meat with no big chunks. Drain off excess grease.
- Add garlic salt, pepper, tomatoes, and potato and cook over low heat for about 15 minutes, until potatoes are done. Salt to taste.
Empanada Dough
- Using a stand mixer with the dough hook attachment, place the butter in the bowl and turn the mixer on medium-low speed and cream.
- Add the egg and combine.
- Combine flour and salt in a bowl and add to mixer and combine.
- Add the beer, as needed, to ensure the dough is soft and smooth.
Egg Wash
- Crack an egg into a bowl and beat it thoroughly with a fork.
- Add 2 tablespoons of water. Stir until combined.
Assemble and Bake Empanadas
- Preheat the oven to 350 degrees F.
- Divide empanada dough into 14 pieces. Roll out the dough balls into small round circles. Place a small dollop of filling on one half of each of the dough circles.
- Place a slice of cheese over the filling.
- Wet the bottom edge of the circles with egg wash to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork pressing down along the edges or using a pastry cutter.
- Repeat with remaining dough and filling.
- Brush each empanada with egg wash.
- Puncture the top of each empanada with a fork to allow steam to escape while baking.
- Place the empanadas on baking sheet and bake for 20 minutes on lower rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack.
- Bake for an additional 5 minutes.
- Set oven to broil and bake on top rack for 1 to 2 minutes, until golden brown.
- Enjoy the empanadas warm or at room temperature.
Notes
- Seal empanadas by wetting dough edges with egg wash or water and pressing with a fork for a secure seal.
- Assemble empanadas just before baking to prevent sogginess from filling moisture.
- Cool baked empanadas completely on a rack before storing to maintain crispiness.
- Reheat leftovers in toaster oven or oven at 350°F for best texture; microwave reheating softens crust.
- Store empanadas in the refrigerator up to one week.
- Use different sealing patterns to differentiate between multiple filling types if making variety of empanadas.
- Leftover picadillo can be used for tacos or other Mexican dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14empanadas
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Serving | 14g | |
| Calories | 448kcal | 22% |
| Carbohydrates | 28g | 9% |
| Protein | 19g | 38% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 106mg | 35% |
| Sodium | 873mg | 36% |
| Potassium | 386mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 724IU | 14% |
| Vitamin C | 6mg | 7% |
| Calcium | 121mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
