Beef Brisket Picadillo-Stuffed Empanadas
Shredded brisket is combined with raisins, sherry, pine nuts, and spicy chile powder in the fragrant filling for these sugar-dusted, savory–sweet empanadas.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Mixing bowl
- Plastic wrap
- Saucepan
- Cutting board
- Chef's knife
- Rolling pin
- Fork
- Paper towel
- Deep-fry thermometer
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Pastry brush
- Cooling rack
- Slotted spoon
- Wooden spoon
- Garlic press
- Colander
- Kitchen scale
Ingredients
- 4 cups flour
- 6 tbsp. unsalted butter, cubed
- 1 1⁄2 tsp. kosher salt, plus more to taste
- 1⁄2 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 1⁄2 tbsp. finely chopped oregano leaves
- 2 tsp. ground cumin
- 1 cup raisins
- 1⁄2 cup sliced pitted canned black olives
- 1⁄2 cup dry sherry
- 1⁄4 cup sugar
- 1⁄4 cup pine nuts
- Freshly ground black pepper, to taste
- Canola oil, for frying
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