Picadillo Empanadas
with Tomatillo and Avocado Salsa
Makes 5
Servings
Ingredients
1 pound
lean ground beef (93% lean)
1 small
green pepper, chopped
1/2 medium onion,
chopped
2 cloves
garlic, minced
1 can (8 oz)
tomato sauce
1/2 cup
sliced pimiento-stuffed olives
1/4 cup
raisins
1
tablespoon sherry vinegar
3/4 tsp
kosher salt, or to taste
1/4 tsp
black pepper, or to taste
1/8 tsp red
pepper flakes, or to taste
1 can (12
oz) flaky layers refrigerated biscuits
1 egg,
slightly beaten
1 teaspoon
water
Tomatillo
and Avocado Salsa (recipe below)
Directions
Heat oven to
375°F.
In a large
nonstick skillet, cook the beef, pepper, onion and garlic over medium heat
until meat is no longer pink. Season with salt, black and red pepper. Stir in
the tomato sauce, olives, raisins and vinegar. Cook for 5-6 minutes or until
raisins are plumped.
Lightly
spray large cookie sheet with olive oil cooking spray. Separate dough into 10
biscuits. Press or roll 5 biscuits into 4-inch circles on cookie sheet.
Place about
1/2 cup picadillo onto center of each circle. Press or roll remaining 5
biscuits into 5-inch circles; place over picadillo on each. Press edges with
fork to seal. Mix egg and water; brush over filled biscuits.
Bake 13 minutes
or until golden brown. To serve, garnish with Tomatillo and Avocado Salsa.
To reheat: Heat
oven to 350°F. Place Empanada on a baking sheet, bake 8 minutes. Watch
carefully so that the pastry does not get too dark.
Tomatillo
and Avocado Salsa
Makes about
3-1/2 cups
Ingredients
6 medium tomatillos,
husked and rinsed
1/2 medium onion
1 jalapeno
chile
1 Hatch
chile (Anaheim)
2 cloves
garlic
1/2 cup
fresh cilantro leaves, loosely packed
1 avocado,
stone removed and peeled
Salt and
freshly ground black pepper
Directions
Turn the ovens broiler
to high. Lightly spray large baking sheet with olive oil cooking spray. Put the
tomatillos, onion, jalapeno, hatch chile and garlic on the baking sheet. Broil
until the tomatillos turn olive-green color, about 5-10 minutes. Remove from
oven and allow to cool. Transfer the tomatillos, onion, garlic and chiles to a
blender. Add cilantro and avocado; blend until smooth. Season with salt and
pepper. Refrigerate until ready to use.
Linking to:
Buns in My Oven: What's Cookin' Wednesday
Life on Lakeshore Drive: A Bouquet of Talent Linky Party
Love Bakes Good Cakes: All My Bloggy Friends
Ms. enPlace: See Ya in the Gumbo
Six Sisters' Stuff: Strut Your Stuff Saturday Link Party
Taste and Tell Thursdays
This Gal Cooks: Marvelous Mondays Link Party
Buns in My Oven: What's Cookin' Wednesday
Life on Lakeshore Drive: A Bouquet of Talent Linky Party
Love Bakes Good Cakes: All My Bloggy Friends
Ms. enPlace: See Ya in the Gumbo
Six Sisters' Stuff: Strut Your Stuff Saturday Link Party
Taste and Tell Thursdays
This Gal Cooks: Marvelous Mondays Link Party
Yum! Empanadas are so good. These look fab! I bake mine, too.
ReplyDeleteI could eat embarrassing amounts of these empanadas. I mean, what's not to like?! Thank you for linking, Denise.
ReplyDeleteZannie here from mymixingspoon.com - I came your way via Social Sunday Link Party... My neighbor used to make Empanadas... we had them at every party she held. But she's since moved away and I haven't had them in so long! I'm gonna give these a try!! Thanks muches!
ReplyDeleteThank you! Zannie, I hope you enjoy them. Coming over to visit you shortly. Have a great day!
Delete