Beef Brisket Picadillo-Stuffed Empanadas | Saveur
Shredded brisket is combined with raisins, sherry, pine nuts, and spicy chile powder in the fragrant filling for these sugar-dusted, savory–sweet empanadas.
Ingredients
- 4 cups flour
- 6 tbsp. unsalted butter, cubed
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt, plus more to taste
- <sup>1</sup>⁄<sub>2</sub> cup olive oil
- 1 lb. beef brisket
- 5 cloves smashed
- 2 medium carrots, halved crosswise
- 2 large white onions, 1 quartered and 1 minced
- 3 tbsp. chile powder
- 1 <sup>1</sup>⁄<sub>2</sub> tbsp. finely chopped oregano leaves
- 2 tsp. ground cumin
- 1 cup raisins
- <sup>1</sup>⁄<sub>2</sub> cup sliced pitted canned black olives
- <sup>1</sup>⁄<sub>2</sub> cup dry sherry
- <sup>1</sup>⁄<sub>4</sub> cup sugar
- <sup>1</sup>⁄<sub>4</sub> cup pine nuts
- Freshly ground black pepper, to taste
- Canola oil, for frying
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