Dairy-Free Cuban Picadillo Empanadas

Ingredients

• 1 lb Ground Beef
• 2 tbsp Olive Oil
• 1 medium Onion
• 1 medium Green Bell Pepper
• 3 cloves Garlic
• 2 tbsp Tomato Paste
• 1/4 cup Dry Red Wine
• 1/2 cup Beef Broth
• 1/4 cup Raisins
• 1/4 cup Green Olives
• 1 tsp Cumin
• 1 tsp Oregano
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 package Dairy-Free Empanada Dough

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned.
3. 3Add onion and green bell pepper to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
4. 4Stir in tomato paste, red wine, beef broth, raisins, green olives, cumin, oregano, salt, and pepper. Bring to a simmer and cook for 15 minutes, or until the liquid has reduced.
5. 5Roll out the dairy-free empanada dough and cut out circles using a cookie cutter or bowl.
6. 6Place a spoonful of the picadillo filling in the center of each dough circle. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.
7. 7Place the empanadas on a baking sheet lined with parchment paper.
8. 8Bake for 20-25 minutes, or until golden brown.

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