Dairy-Free Cuban Picadillo Empanadas
Savory Cuban-spiced ground beef (picadillo) filling in flaky, dairy-free empanada dough. A perfect snack or appetizer.
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Ingredients
- about 450 g 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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned.
- 3Add onion and green bell pepper to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- 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.
- 5Roll out the dairy-free empanada dough and cut out circles using a cookie cutter or bowl.
- 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.
- 7Place the empanadas on a baking sheet lined with parchment paper.
- 8Bake for 20-25 minutes, or until golden brown.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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