Empanadas of Beef & Cheese
For the Empanadas:
slices of gruyere or fontina cheese
your favorite empanada shells
prepared picadillo
For the Picadillo:
1 pound ground beef
1 red pepper, seeded and minced
2 tablespoons olive oil
1 cup yellow onion, small diced
2 tablespoons tomato paste
1 tablespoon minced garlic cloves
1 teaspoon ground cumin
¼ teaspoon dried oregano
¼ teaspoon red pepper flakes
salt and pepper
1 bay leaf
¼ cup dry white wine
½ cup chopped canned tomatoes
1 tablespoon Worcestershire
2 tablespoons golden raisins
¼ pimento stuffed Spanish olives
1 teaspoon capers, drained
Heat a large skillet over medium-high with the oil. Add the onion and peppers, cook stirring until soft. Add tomato paste, garlic, cumin, oregano, heavy pinch salt, chili flakes and bay leaves and cook until fragrant. Add wine and cook until reduced by half. Add the ground beef, stirring and breaking it up, about 8 minutes.
Add the tomatoes, Worcestershire, raisins, olives, and capers. Cover and reduce heat and simmer until meat is cooked and juicy for about 20 minutes. Uncover and cook until thickened. Remove from heat and season if needed. Remove bay leaves.
Copyright 2025 by WPLG Local10.com - All rights reserved.
