A Cook Named Matt

Ultimate Beef Picadillo Empanadas Pie Crust

cook:

50 min

Picture for Ultimate Beef Picadillo Empanadas Pie Crust

4 servings

US

original

metric

Ingredients

dough

180 grams flour

82 grams cold water

8 tbsp butter

pinch salt

Picadillo filling

1 ground beef

0.5 yellow onion diced

1 cup diced Yukon potato

2 cups chix stock

Liquid Chile

2 dried ancho chiles

4 cloves garlic

1 cup rice wine vinegar

1 tbsp oregano

Chimichuri

1 cup extra virgin olive oil

½ cup Garlic Herb Rub

lime to taste

Lemon Yogurt

1 cup Greek plain yogurt

zest of a lemon

juice of a lemon

salt to taste

Step 1

For the dough

8 tbsp butter

180 grams flour

pinch salt

Step 1

toss the cubed butter with flour and salt in a chilled bowl

Step 2

pinch cubes into walnut sized halves

8 tbsp butter

Step 3

slowly mix in cold water and gently knead

82 grams cold water

Step 4

wrap with plastic and chill for at least 30 minutes

plastic wrap

Step 5

roll out on a liberally floured surface into 1/8th inch thick

flour

Step 6

cut our desired shapes. (i used a round cutter for circles)

Step 7

fill each circle with picadillo and line the edge with a wet finger to seal

Step 8

cut vents on the top so steam can escape while baking

Step 9

chill for another thirty minutes in fridge

Step 10

brush with egg wash (egg+tbsp H2O)

Step 11

And bake at 425°F for about 20 minutes till golden.

Step 12

For the picadillo

Step 1

brown the meat in a pot

1 ground beef

Step 2

remove from pot once browned and sauté the onions and potatoes in the same pot until colored

0.5 yellow onion diced

1 cup diced Yukon potato

Step 3

blend the reconstituted ancho chilis with oregano, rice vinegar, garlic till smooth to create chile mix

2 dried ancho chiles

4 cloves garlic

1 cup rice wine vinegar

1 tbsp oregano

Step 4

add the beef back in and toss in the liquid chile mix

1 ground beef

Step 5

add in the chix stock and reduce till thick.

2 cups chix stock

Step 6

salt to taste

salt to taste

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