A self-taught Kentucky cook, addicted to her slow cooker, who learned to cook Puerto Rican food for her husband and loves to read between meals.
HAPPY MEMORIAL DAY! BEEF EMPANADAS (OR PASTELILLOS) REPOST & BOOK GIVEAWAY
Happy Memorial Day!
Just a quick post today- not trying to take up your holiday with a lot of reading. It’s been a busy week here at La Casa de Cuevas. SuperHubby’s parents have been visiting, and Saturday was SuperGrandBaby’s first birthday. If you were reading my blog last year, or if you have gone back through the archives recently, you may remember that we catered the baby shower last year. This year, we helped with the birthday party. However, we were not alone. SuperGrandBaby’s other grandparents hosted the party (thank you! ) and cooked the pernil and Arroz con Gandules. (REALLY big thank you!) I couldn’t have done all of that on my own, especially with the health problems I’ve battled recently. It’s because of my health that I haven’t been blogging as often I would like. Today, I’m going to repost the recipe for Beef Empanadas. The pictures, however, are from Saturday’s party.
PASTELILLOS DE CARNE (BEEF EPMANADAS WITH PICADILLO FILLING)
1 pkg. GOYA® plantilla rounds
Picadillo * See Recipe below Vegetable oil for frying
Place plantilla round on a clean surface ( I use my cutting board). Roll out plantilla slightly with rolling pin. Spoon approximately 2 Tbsp of picadillo into center of plantilla.
Using small basting brush, LIGHTLY wet the edges of plantilla with water. Fold the round over and press the edges together. Using the back of a fork, crimp the edges together.
In a frying pan or deep fryer (I use my cast iron chicken fryer for small batches), heat enough vegetable oil for frying to 350 degrees. Add in batches and fry for a couple of minutes on each side, until golden. Remove and drain. Serve immediately. These can be frozen and fried at a later date. If frying later, DO NOT THAW. Remove from freezer and fry immediately.
PICADILLO (BEEF FILLING) 1 Tbsp olive oil 1/2 onion, minced 1/2 red bell pepper, minced 6 cloves garlic, minced 1/4 c. recaito 1 c. Spanish style tomato sauce 1 tsp oregano
1 Tbsp kosher salt 1 lbs. ground beef
Warm the olive oil over medium high heat. Add the onion, pepper, garlic, and recaito, cooking for 4-5 minutes. Stir in the tomato sauce, oregano, and salt; cook for another minute. Add beef, stirring occasionally until the meat is cooked through and liquid has evaporated.
And the finished product…..
On reading this again, I noticed that I never went into detail about freezing the empanadas. I learned this one the heard way. First, put the empanadas on a cookie sheet and freeze until solid. Remove each empanada and wrap INDIVIDUALLY in cling-wrap and place in a freezer bag. Usually, a freezer bag will hold 10 empanadas. The reason I over-emphasized the word individually is because when I first learned to make these, I froze a batch but did not wrap them before placing them in the bag. At some point, they froze together. Trust me; it is almost impossible to break them apart without ruining them. When I saw all that hard work going into the garbage, I wanted to sit down and cry.