PASTELILLOS DE CARNE (BEEF EPMANADAS WITH PICADILLO FILLING) ~ The Self-Taught Cook™

In recent posts, I have talked about my quest for recipes for empanada fillings. First, just let me say that some people call these empanadas, and some people call them pastelillos. Jorge says that these smaller ones are pastelillos, so that's what I will be calling them in this post. Anyway, the first search was for just the right beef filling. All of this actually began when we learned we were going to be grandparents! : ) You're probably wondering how I made the leap from babies to pastelillo fillings, but it really doesn't take any effort. I can leap from any subject to babies these days.

"Great weather we're having." "Yes, it is! Did I tell you we're going to be grandparents?"

You see how easy that was? That's the way it works. Now, back to the subject....

Talk began of a baby shower. But why have a boring little baby shower with cake and mints when you can serve lunch? Wings, sandwiches, empanadas (or pastelillos)....and from there the journey began.....

After reading various cookbooks and websites, it became apparent that this was going to be one of those experiment projects. I took an idea from one, an ingredient from another, and mixed and matched until we found ourselves with a winner. Or at least we think so. You be the judge.

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.