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Ground Beef Empanadas (Picadillo)
By Chef Maria Cummins
Course
entree
Cuisine
latin-american
Servings
10
Ingredients
- 2 tablespoons avocado oil
- 1.5 pounds ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- ½ teaspoon cumin
- 2 tablespoon aji panca (see note below)
- 2 garlic cloves, minced
- ½ small yellow or white onion, diced
- 2 tablespoons water
- 10 Empanada flour discs for baking (La Saltena see note below)
- 1 egg (for washing)
Instructions
- Preheat the oven to 425 degrees F.
- Heat the oil in a sauté pan over medium-high heat. Add the ground beef and cook until browned, about 7 minutes. Season with the salt and pepper. Add the onions and sauté for just a couple minutes, until softened. Add the garlic, cook for 30 seconds, followed by the aji panca and water, stir and simmer for 10 minutes. Turn the heat off and cool to room temperature before filling the empanadas.
- Top the dough with the beef mixture, fold in half and seal the edges using a fork. Place on the prepared baking sheet brush with egg wash on top side only and bake until golden, (for 11-12 minutes).
Egg Wash: Whisk the egg and the water and set aside until use.
What is aji panca paste?
Aji Panca is a type of chile pepper that is commonly grown in Peru and frequently used in Peruvian cuisine. It is dark red, mild pepper with a smokey, fruity taste. It's often sold dried or prepared into a paste. You can find the dried peppers and jarred paste in Latin food stores. Find it on Amazon.com
Quick Substitutions for this recipe Ingredients
- 1 tablespoon tomato paste
- 1 teaspoon paprika
Mix and apply to the ground beef
What can I use to substitute empanada dough?
If you're looking for a shortcut, store-bought puff pastry can be used to make empanadas. You may need to roll the dough out slightly thinner—it will produce a flakier result than typical empanada dough and is better for baking than frying.
Chef Maria Cummins
Born in Venezuela, Maria Cummins discovered her deep-rooted passion for food from an early age. Her culinary journey led her to Lima, Peru, where she immersed herself in the rich secrets of Peruvian gastronomy during part of her childhood. In her early twenties, she embarked on a new chapter by coming to the United States and delving into the Hospitality Industry in Boston, Massachusetts.
Maria's culinary adventure continued as she relocated to San Diego, California, where she made her mark by opening the renowned El Tucan Restaurant. Her extensive travels and diverse experiences greatly influenced her innovative culinary style, shaping the unique approach she is celebrated for today.
During her time in San Diego, Chef Maria not only honed her culinary skills but also gained a profound understanding of the importance of nutrition, particularly through the use of organic and unprocessed ingredients.
Today, Maria Cummins is the proud owner, founder, and head chef of the Real Food Academy, a culinary haven nestled in the vibrant city of Miami. Here, both kids and adults come together every week to share the joy of connecting through the power of Real Food and Real Fun!
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