Tender, flaky, and savory—learn how to make some of the best empanadas ever
Heat 2 teaspoons of oil over medium-high heat. Sauté garlic, onions, and bell pepper until tender, about 2-3 minutes. Deglaze pan with sherry and diced tomatoes.
Add bay leaves, cumin, oregano, ½ tsp salt, and cilantro to the tomato mixture and simmer over medium-low heat for about 15 minutes, stirring periodically. While waiting, cook beef, strain excess fat, and set aside. When the tomato mixture is ready, add beef to the pan and simmer for another 5 minutes. Remove from heat and let cool.
Wash and poke potatoes, then cook on high in the microwave for about 6-7 minutes or until soft. Scoop out the flesh of each potato, place in a small bowl, add milk, 1/8 tsp salt, and pepper, and mash the mixture together, leaving some clumps. Set aside.
Preheat the oven to 450F. Roll out pie crusts and using a small 6″ diameter bowl, cut out small circles. You should be able to get about 4-5 circles from each crust. (You will have to ball up scraps and roll out with a rolling pin).
Fill each circle with about 1-2 tbsp each of potatoes and picadillo mixture. Place filling about 1″ from the top edge of the dough circle. To seal, pull the bottom of the dough circle to the top, creating a halfmoon, slightly slide the filling toward you, and press down (may moisten with a little water if needed). Fold the outside edges over or pinch the edges together.
Combine egg and water in a small bowl and mix well to create an egg wash.
Brush a small amount on the top of the empanada and place it on a lined baking sheet. Repeat until all empanadas are done. (You may need to use multiple baking sheets) Bake for 13 minutes, let cool, and enjoy!
215 calories; 12 g fat; 4.73 g saturated fat; 5.5 g protein; 24 g carbohydrates; 0.91 g fiber; 298 mg sodium; 27 mg calcium; 2.09 mg iron.