Baked Picadillo Empanadas
1 Hour 15 Minutes Prep
2 Hours 30 Minutes Total
12 Servings
510 Calories per Serving
Ingredient List
Dough
- 4 cups Gold Medal™ All-Purpose Flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cups cold butter, cut into pieces
- 1 1/4 cups cold buttermilk
Filling
- 1 lb ground beef (at least 80% lean)
- 1 box Mezco™ Picadillo Flavor Duo Sauce and Spice & Herb Blend
- Water, as called for on box
- Potatoes, as called for on box
- 1 cup shredded Oaxaca or mozzarella cheese (4 oz)
- 1 egg, slightly beaten
- 1 cup Mexican crema or sour cream
- 1 cup pico de gallo
Preparation
- In large bowl, stir together flour, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk until dough comes together.
- On floured work surface, knead dough 10 to 20 times or until smooth, adding additional flour as needed. Divide dough in half; shape into flattened rounds. Wrap each flattened round in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold yet pliable.
- Meanwhile, cook beef, Sauce, Seasoning, water, and potatoes as directed on box. Refrigerate until thoroughly cooled.
- Heat oven to 400°F. Using floured rolling pin on work surface sprinkled lightly with flour, roll one round of chilled pastry 1/16-inch thick. Using 5-inch round cutter, cut out circles. Refrigerate any leftover dough scraps to use for later rolling.
- On center of each dough circle, place 2 tablespoons cooled beef filling. Top with about 1 teaspoon shredded cheese. Brush egg all around edge of circle.
- Fold dough in half over filling, gently stretching dough to cover filling. Press to seal edges of empanada with fork. Place on cooking parchment paper-lined large cookie sheet. Brush top of empanada with egg.
- Bake 20 to 25 minutes or until golden brown. Cool 2 minutes on cookie sheet; remove to cooling rack. Cool 10 minutes. Meanwhile, repeat steps on assembling and baking empanadas with second half of refrigerated dough and refrigerated filling. Serve with crema and pico de gallo.
Tips
- Make ahead and freeze empanadas for baking later — freeze in airtight container in a single layer with waxed paper in between. Bake as directed, increasing bake time 5 to 7 minutes or until golden brown.
- Keeping the dough cold and working with one piece of dough at a time makes rolling easier.
- This quick scratch dough is easy to work with and provides a great, flaky texture.
- Keep empanadas in the refrigerator while waiting to bake so dough keeps its flaky texture.
- Oaxaca cheese is a semi-soft cheese that melts really well and can be found in the cheese aisle of most supermarkets. Shredded mozzarella cheese can be substituted as well.
Nutrition Information
Nutrition Information (Amount per serving)
Total Fat 33g 51%, Saturated Fat 19g 97%, Cholesterol 110mg 36%, Sodium 840mg 35%, Potassium 300mg 8%, Total Carbohydrate 36g 12%, Dietary Fiber 1g 7%, Vitamin A 20%, Vitamin C 4%, Calcium 15%, Iron 15%, Vitamin D 0%, Vitamin E 4%, Thiamin 25%, Riboflavin 20%, Niacin 20%, Vitamin B6 8%, Folic Acid 15%, Vitamin B12 15%, Pantothenic Acid 6%, Phosphorus 20%, Magnesium 6%, Zinc 15%, Selenium 30%, Copper 4%, Manganese 15%
Nutrition Other (Amount per serving)
Calories 510, Calories from Fat 300, Trans Fat 1 1/2g, Monounsaturated Fat 9g, Polyunsaturated Fat 1 1/2g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 3g, Protein 15g, Beta-Carotene 6%, Omega-3 0g, Carbohydrate Choice 2 1/2, Starch 2 1/2, Fruit 0, Other Carbohydrate 0, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 1, High-Fat Meat 0, Fat 5 1/2, Fruits 0c, Vegetables 0c, Grains 2oz-eq, Meat & Beans 1oz-eq, Dairy 1/2c, Fats & Oils 6tsp
