Picadillo Empanadas Recipe
These picadillo empanadas are irresistibly flaky, savory, and filled with a sweet and salty Chilean-style beef mixture. Made fast with store-bought wrappers and a richly seasoned filling, they’re the perfect hand-held snack or appetizer for any occasion!
Servings: 20
Calories: 101kcal
Ingredients
- ½ green bell pepper roughly chopped
- ½ medium yellow onion roughly chopped
- 4 cloves garlic
- 1 small bunch cilantro stems removed, plus 2 tablespoons chopped
- 1 tablespoon olive oil
- 1 lb ground beef
- Salt and pepper to taste
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ cup tomato sauce or crushed tomatoes
- ¼ cup raisins
- ¼ cup pimento stuffed olives sliced
- 20 empanada discs store bought
- 1 egg beaten with 1 tablespoon water
Instructions
Make the Filling
- Add the bell pepper, onion, garlic, and cilantro bunch to a food processor. Blend until well combined.
- Heat olive oil in a medium skillet over medium-high heat. Add the blended mixture and sauté for 1–2 minutes, until fragrant.
- Add the ground beef and break it up using a potato masher or spoon. Cook until the beef is browned.
- Season with salt and pepper, then stir in the cumin, oregano, and tomato sauce. Mix well and simmer for 5 minutes.
- Stir in the raisins and olives. Continue simmering for another 5 minutes, or until the mixture thickens slightly.
- Remove from heat, stir in the chopped cilantro, and let the filling cool completely.
Assemble and Bake
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place a heaping teaspoon of filling in the center of each empanada disc. Do not overfill.
- Brush the edges with egg wash, then fold over and press to seal. Crimp the edges with a fork to secure the filling.
- Transfer the empanadas to the baking sheet and repeat with the remaining discs.
- Brush the tops with egg wash.
- Bake for 15–20 minutes, or until golden brown. Serve warm.
Notes
- Let the filling cool to room temperature before assembling to prevent soggy dough.
- Don’t skip the egg wash—it helps achieve that glossy, golden crust.
- For a crispier finish, try baking the empanadas brushed with some oil in the air fryer.
- Freeze assembled empanadas for up to 4 months and bake straight from frozen.
Nutrition
Calories: 101kcal | Carbohydrates: 7g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 118mg | Potassium: 120mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 87IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg
