Ancho Chile Picadillo Empanadas

A Cook Named Matt | Matt Broussard
Servings

4

Prep Time

40 minutes

Cook Time

90 minutes

Cuisine

Latin/South American

Category

Main Course

Empanadas deserve a filling worth the effort β€” and picadillo delivers every time. Slow-cooked ground beef with dried ancho chile, garlic, and tender potatoes, all tucked into buttery homemade dough with a chimichurri and lemon yogurt finish. Spiceology Garlic Herb Rub pulls the whole thing together with bold, herby confidence.

Ancho Chile Picadillo Empanadas

Ingredients

    For the dough:

    • 180 grams 1 ΒΌ C flour
    • 82 grams/ ΒΌ C cold water
    • 112 grams/8 tablespoons butter
    • pinch salt

    For the Picadillo Filling

    • 1 lb ground beef
    • Β½ yellow onion, dicedΒ 
    • 1 cup Yukon potatoes, dicedΒ 
    • 2 cups chicken stock

    For the Picadillo Filling:

    • 1 tablespoon oregano
    • 2 driedΒ Ancho Chile
    • 4 cloves garlic
    • 1 cup rice wine vinegarΒ 

    For the chimichurri

    • Β½ cupΒ Garlic Herb Rub
    • 1 cup extra virgin olive oilΒ 
    • lime to taste

    For the Lemon Yogurt:

    • 1 cup Greek plain yogurt
    • zest of a lemon
    • lime to taste
    • juice of a lemon
    • salt to taste

    Directions

      For the Picadillo Filling

      1. Brown the meat in a pot.

      2. Remove from pot once browned and sautΓ© the onions and potatoes in the same pot until they have color.

      3. For the Chile mix blend the reconstituted ancho chilis with oregano, rice vinegar, and garlic till smooth.Β 

      4. Add the beef back in and toss in the liquid Chile mix.

      5. Add in the chicken stock and reduce till thick.

      6. Salt to taste.

      For Dough:

      1. Toss the cubes butter with flour and salt in a chilled bowl
      2. Pinch cubes into walnut-sized halves
      3. Slowly mix in cold water and gently knead
      4. Wrap with plastic and chill for at least 30 minutes

      5. Roll out on a liberally floured surface into 1/8 inch thick

      6. Cut our desired shapes. (I used a round cutter for circles)
      7. Fill each circle with picadillo and line the edge with a wet finger to seal
      8. Cut vents on the top so steam can escape while baking
      9. Chill for another thirty minutes in the fridge

      10. Brush with egg wash (egg+ 1 tablespoon of water)

      11. Bake at 425Β° F for about 20 minutes till golden and enjoy!

      For the chimichurri

      1. Whisk ingredients together.

      For the Lemon Yogurt

      1. Mix ingredients together.
      Recipe Products
      Chile
      Blend
      Herb