Empanada with Picadillo Filling Recipe

  • Yield:

    25 to 28 (4-inch) empanadas

  • Total Time:

    2 hrs 50 mins

  • Prep Time:

    2 hrs

  • Cook Time:

    50 mins


  • Picadillo Filling
  • 1 tablespoon Mazola® Corn Oil
  • 1/2 cup finely diced onion
  • 1/4 cup finely diced green pepper
  • 8 ounces lean ground beef
  • 1 medium potato, peeled and diced 1/4-inch
  • 1/4 cup raisins
  • 1/2 cup beef broth
  • 1/4 cup diced green olives
  • 1-1/2 teaspoons ground cumin seed
  • 1 teaspoon paprika
  • 1/2 teaspoon black fine grind pepper
  • 1 hard cooked egg, peeled and chopped
  • Empanada Dough
  • 4 cups all-purpose flour
  • 2-1/2 teaspoons salt
  • 1/2 cup Mazola® Corn Oil
  • 3/4 cup ice water
  • 1 egg
  • 1 egg, lightly beaten


  1. For filling:
  2. Step 1) Heat 1 tablespoon oil in large skillet. Add onion and green peppers; cook until tender. Crumble in ground beef and cook until nearly cooked through. (Break up any large chunks of beef with a spoon).
  3. Step 2) Add potato, raisins and beef broth; reduce heat. Cover and cook 10 minutes. Stir in olives, cumin, paprika and black pepper. Continue to cook 5 minutes, stirring occasionally. Remove from heat and stir in chopped egg. Spread on a shallow tray/pan and refrigerate for 30 minutes to cool.
  4. For empanada dough:
  5. Step 1) Combine flour and salt in a large bowl; make a center well. Vigorously whisk together ice water, 1/2 cup oil and 1 egg. Pour into the flour and mix with a fork until dough begins to come together. Dough will be somewhat dry, so you may want to mix with your hands (in the bowl). Remove to a clean surface and knead 4 to 5 times until dough is cohesive.
  6. Step 2) Cut dough in half and work with 1/2 at a time. Roll dough to a thickness of about 1/8-inch on a clean dry OR very lightly floured surface. Cut 4 to 6-inch circles using a large cookie cutter or cut around small round bowls. Repeat with other half of dough. Re-roll dough as needed and cut more circles. (Note: dough will become tougher with each successive rolling.) Cover cut-out circles with plastic wrap or a towel to prevent drying out.
  7. Step 3) Pour a little water in a small bowl and place near your work area. Remove filling from refrigerator; position in work area. Pick up one of the circles and hold in the palm of your hand. With your other hand, dip 1 to 2 fingers in the water and moisten the edges of the circle of dough. Place about 1 to 2 tablespoons of filling in the center. Fold in half. Seal the moistened edges together by pinching with your fingers and working edge of empanada to make the dough thinner. Finish the edges with one of the following methods: 1). Place each empanada on an ungreased baking sheet and seal curved edges with a fork. OR 2). Using the thumb and index finger, pinch a 1/2-inch section of the dough on one end. Fold this section over and press gently to secure. Then take the next 1/2-inch section and repeat. Keep going in this fashion around the curved part of the empanada until you reach the other end. When finished (and with a little practice) this will look like a "rope edge". Either method works well - the goal is to be sure the empanada seals tightly. Place each on the baking sheet as they are sealed. Brush the tops with beaten egg.
  8. Step 4) Bake at 425°F for 20 minutes or until well browned.
  9. Step 5) Make Ahead Recipe Note: Filling can be made the day before. Dough can also be made ahead: Wrap empanada dough with plastic wrap and refrigerate up to 24 hours. Remove from refrigerator and let dough rest at room temperature for 30 minutes.
  10. Recipe Note: Empanadas can also be deep fried. Heat a deep pan with enough oil to cover the empanadas (about 3 inches) to 350°F. Fry in batches, about 1 to 2 minutes on each side. Drain on paper toweling.