Cuban Beef Empanadas
Picadillo (Cuban beef filling):
2 tbsp The Ancient Olive Extra Virgin Olive Oil
1 lb. ground beef
1 tsp granulated garlic
tsp granulated onion
tsp dried oregano
1 tsp kosher salt
tsp freshly cracked black pepper
2 garlic cloves, minced
1 medium onion, chopped
1 green bell pepper, chopped
8 oz can no salt added tomato sauce
1-2 tsp The Ancient Olive Oregano White Balsamic Vinegar or dry white wine
cup Torremar Spanish Olives, roughly chopped, plus 1-2 tsp brine from olive jar
cup raisins (optional)
Frozen empanada discs, thawed
egg mixed with 1 tbsp water
Heat the olive oil in a large pan, over medium-high heat. Add the ground beef to the pan, and cook, breaking up big chunks with a spoon, until thoroughly cooked (no longer pink). Season to taste and remove from the pan with a slotted spoon into a large bowl. Set aside.
If there is too much fat in the pan, some can be drained, but keep some in the pan to cook the vegetables. Once pan is hot again, add onion, garlic, and green pepper. Cook for 5-7 minutes, stirring occasionally, until tender. Season vegetables. Add tomato sauce and Oregano balsamic vinegar, and stir to combine. Add cooked ground beef back to the pan, along with olives, brine, and raisins (if using). Stir to combine.
Reduce the heat to low, cover, and simmer for 20 minutes.
Preheat oven to 425F.
Allow filling to cool for a few minutes. Then, add a heaping tbsp of filling to each empanada disc. Fold discs over, dip your finger in cold water, and run along the edge before closing the empanada. Seal edges with a fork or by folding edges over themselves. Brush with egg-wash, and place on parchment-lined baking sheets.
Bake for 10-12 minutes or until golden brown.
Serve hot or at room temperature.