CRUST: (gluten-free and traditional options below):
- 2-½ cups gluten-free flour* + extra for flouring your work surface
- ½ tsp salt
- 4 oz (½ cup) Fatworks Pasture Raised Pork Lard, chilled in freezer and cubed (suggest removing lard from jar and putting in a small plastic container for easier removal and dicing)2 tbsp (¼ cup) grass-fed butter or cream cheese, chilled in freezer and cubed (cream cheese makes gluten-free dough more pliable and easier to work with)
- 4 tbsp cold water
- *Choose a brand that you can swap cup-for-cup with all-purpose flour (Bob’s Red Mill and cup4cup brands both work well). Or if you’re not worried about gluten, you can use regular all-purpose flour.
1 lb Grass Roots Co-Op ground beef (or ground lamb, chicken, pork, turkey or bison)
- 2 tbsp Fatworks Pasture Raised Pork Lard
- 1 red onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 serrano chile or jalapeno pepper, finely chopped (remove seeds to reduce heat level if you prefer)
- 3 cloves garlic, minced
- ½ cup tomato sauce
- 1 cup green olives, pitted and finely chopped
- ½ cup raisins
- 1 tbsp cumin
- 1 tsp salt
- freshly ground pepper to taste
- ½ tsp fresh oregano, finely chopped
- small dish of water (to seal your empanadas)
- 1 egg, beaten (to brush on the empanadas before baking so they brown up nicely)
Prep time: 35 minutes
Cook time: 20 minutes
Makes 15-20 empanadas depending on size.
Make the Dough:
You can make the dough in a food processor or by hand in a bowl with a pastry cutter or fork.
Combine flour with salt.
Add lard and butter pieces to the flour mixture along with 1 tbsp cold water.
Pulse ingredients a few times in the food processor (or by hand per above). Slowly add in the remaining 3 tbsp of water. Pulse just until dough comes together (do not overmix). Divide dough into 4 pieces, make small flat rounds and refrigerate or freeze for at least 1 hour.
Cook the Picadillo Filling:
Heat a large skillet on the stove.
Add pork lard and red onion - cook until onion is soft.
Add garlic, chile, red pepper - sauté for a minute or two.
Add ground beef, salt and ground pepper. Sauté until meat is cooked through.
Stir in cumin and tomato sauce and cook for another minute.
Take off heat and stir in olives, raisins and fresh herbs.
Taste and adjust seasoning to your liking.
Set aside to cool (mixture should be room temperature for making empanadas).
Roll Out Dough & Form Empanadas:
Line a cookie sheet with parchment paper and set aside.
Remove one of your dough rounds from the refrigerator and let rest for a couple minutes before rolling.
Lightly flour your work surface.
Roll the dough out to about ⅛” thickness and cut out rounds (3-½ to 5” cookie cutter recommended).
Put a scoop of picadillo in the middle of your round (careful not to overstuff).
With your fingertip, moisten the outer area of the dough so you can seal the empanada.
Fold the dough over into a crescent shape and pinch closed gently. The dough may crack slightly but you can easily patch it up. You can also just make round empanadas if it’s easier - use one cutout for the base and one for the lid.
Dip a fork into flour and crimp the edges.
Place your finished empanada on your lined cookie sheet.
Repeat this process for all your empanadas.
Freeze or chill for about 15 minutes before baking so your empanadas will hold their shape while baking.
Bake and Serve:
Preheat your oven to 350 degrees.
Brush your empanadas with a little of the beaten egg.
Place empanadas on a parchment-lined baking sheet.
Bake for 20 minutes or until the edges brown up nicely.
Let cool slightly and enjoy.