EMPANADAS
When there’s a house filled with people who can’t be quiet unless their mouths are full of food, make them food. But make it delicious food they’ll keep eating until they pass out. Otherwise they’ll just complain about how crappy the food is.
Empanadas are delicious pockets of mouth-shutting food. They’re the original Hot Pockets®. You can make them sweet (with fruits and/or nuts) or savory. That’s what we have here. Empanadas with Picadillo Cubano.
What you’ll need:
1 lb lean ground beef
2 Tbsp olive oil
1 med onion, chopped
1 medium potato, peeled and diced
1 clove garlic, chopped
1/3 C water
1 cup crushed tomatoes
1 Tbsp tomato paste
1 small jar green, pimento stuffed olives
1 small can sliced black olives
1/2 cup diced dried cranberries
2 Tbsp chili powder
1 tsp crushed red pepper
1 tsp salt
1 tsp black pepper
1 can Grands Buttermilk Biscuits, 8 count



What you do:
Preheat oven to 350. Heat the olive oil in a large skillet over med high heat. Add the potato and cook until it starts to soften, then add the onion and garlic. Cook until soft, then set them aside on a paper towel. Add the ground beef to the skillet and brown, then drain the fat. Return the potatoes, onions and garlic to the pan along with the chopped cranberries. the original recipe calls for raisins. FUCK RAISINS. Add the water, crushed tomatoes and tomato paste. Stir until mixed. Add both containers of olives and heat through. Mixture will be drier than a typical meat sauce. Remove from heat.
Open can of biscuits and roll between 2 sheets of waxed paper or parchment paper until at least double in diameter and much thinner. Place picadillo filling on one side of flattened round, approx 2 Tbsp per biscuit. Fold unfilled half over filling and crimp edges with a fork to seal. Poke holes in the top with fork to vent. Bake at 350 until tops and edges of empanadas are golden brown. Remove from oven and let cool at least 5 mins before serving.
If these don’t shut them up, you need less losery friends.
Notes
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lifeintartan reblogged this from classyfoodmofo and added:
me miss Julia’s Empanadas, which, let’s be honest,...gluten-free. But, I bet this recipe...
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