Cuban Empanadas with Beef Picadillo Filling

Ingredients

• 120 ml (½ cup)water
• 1cinnamon stick
• 12 g (1 tablespoon)brown sugar
• 250 g (2 cups), plus extra for dustingplain flour
• 28 g (2 tablespoons)pork lard
• 1 teaspoonsalt
• 30 ml (2 tablespoons)olive oil
• 75 g (½ cup), dicedonion
• 75 g (½ cup), dicedgreen pepper
• 3 cloves, mincedgarlic
• 454 g (1 lb)minced beef
• 80 ml (⅓ cup)vino seco (dry cooking wine)
• 170 g (6 oz)tomato sauce
• 1 teaspoonground cumin
• 1 teaspoondried oregano
• To taste (start with ½ teaspoon, then adjust)salt
• 35 g (¼ cup), halvedSpanish olives
• 20 g (2 tablespoons), or more to taste; optionalraisins
• 240 ml (1 cup)oil for frying

Instructions

1. 1

   Make the syrup

   Put the water and cinnamon stick in a saucepan and stir in the brown sugar. Bring to the boil, then take the pan off the heat. Pour the syrup into a glass measuring jug to cool and set aside.

2. 2

   Mix the dough

   Combine the flour, lard and salt in a large bowl. Add the cooled syrup a tablespoon at a time, mixing with a fork until a smooth dough starts to form.

3. 3

   Knead and rest

   Turn the dough out onto a clean work surface and knead by hand for 5–8 minutes, until soft, smooth and no longer sticky. Return it to the bowl, cover with a tea towel and leave to rest at room temperature for 20 minutes.

4. 4

   Shape the discs

   Divide the dough into 12 equal pieces and roll each into a golf-ball-sized ball. On a clean, floured surface, use a floured rolling pin to roll each ball into a disc about 13 cm (5 inches) across and 3 mm (⅛ inch) thick.

5. 5

   Cook the picadillo

   Heat the olive oil in a large frying pan over medium heat. Add the onion and green pepper and sauté for 2–3 minutes, until softened, then add the garlic and sauté for 30 seconds. Add the minced beef and cook for about 5 minutes, breaking it up, until it is no longer pink. Lower the heat to medium-low, stir in the cooking wine, tomato sauce, cumin, oregano and salt to taste, and simmer for 10–12 minutes, until fragrant and saucy. Take the pan off the heat and stir in the olives and raisins, if using.

6. 6

   Fill and seal

   Put 2–3 tablespoons of filling in the centre of each dough disc. Lightly brush the edges with water, fold the top half over the filling and press the edges together with a fork. Repeat with the remaining dough, or refrigerate any extra dough for another time.

7. 7

   Fry until crisp

   Heat 240 ml (1 cup) oil in a large frying pan to 204°C (400°F). Fry the empanadas for 3–4 minutes, until crisp and golden brown all over. Drain on plates lined with kitchen paper and serve immediately.

What are Cuban empanadas?

Empanadas are filled pastries found across Latin America and Spain, with local doughs and fillings varying from place to place. This Cuban-inspired version uses beef picadillo, a savoury mixture of minced beef, aromatics, tomato, olives and sometimes raisins.

The unusual feature here is the pastry: rather than relying on yeast or eggs, it combines flour and lard with a little brown sugar and cinnamon syrup. That brings a delicate sweetness to contrast with the richly seasoned filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 192 calories, 13g protein, 22g carbs, 5g fat.

The pastry and raisins supply most of the carbohydrates, while the lard and frying oil contribute fat; the minced beef is the main source of protein. Balance an empanada or two with a generous serving of salad or vegetables.

A dough built around lard

Lard: work it into the flour with the salt, then add the cooled syrup gradually. The dough should come together without becoming sticky, so you may not need every drop of syrup.

Rest: give the dough the full 20 minutes at room temperature. This makes it easier to roll into even discs and helps it hold its shape when filled.

Build a saucy picadillo

Aromatics: soften the onion and green pepper before adding the garlic, which needs only 30 seconds in the pan. This brief start helps avoid browning the garlic too much.

Seasoning: let the beef cook until no longer pink, then simmer it with the wine, tomato sauce, cumin and oregano for 10–12 minutes. Stir in the olives and optional raisins after taking the pan off the heat.

Keep the filling contained

Portion: add 2–3 tablespoons of filling to each disc, keeping it in the centre and leaving a clear border. Overfilling makes the edges harder to seal.

Seal: moisten the rim lightly with water, fold the dough over and press the edges together with a fork. Check for gaps before frying so the filling stays inside.

Look for crisp, golden pastry

Frying: the stated oil temperature is 204°C (400°F), and the empanadas cook for 3–4 minutes. Fry until they are golden brown and crisp on all sides.

Batch size: avoid crowding the pan, which can make the oil temperature fall. Drain each batch on kitchen paper and serve promptly for the crispest texture.

Serve them while warm

These empanadas make a filling snack or can be served as part of a meal. A crisp green salad or simply dressed vegetables provide a fresh contrast to the savoury pastry and beef filling.

For a larger spread, serve them alongside rice or beans. Keep any sides simply seasoned so they do not compete with the picadillo’s cumin, oregano and olives.

Recipe notes & tips

• Cool the cinnamon syrup before adding it to the flour so it does not warm the lard.
• Add the syrup gradually; stop once the dough is smooth and no longer sticky.
• Flour the rolling pin and work surface lightly to help the dough roll without sticking.
• Let the picadillo simmer until saucy rather than watery, so it is easier to enclose.
• Use a thermometer to check that the frying oil reaches 204°C (400°F).
• Fry in batches and leave space around each empanada so they can brown evenly.

Variations

• Add raisins: stir them into the cooked filling for a sweet accent, or leave them out.
• Change the olives: use another pitted green olive in place of Spanish olives.
• Adjust the spice: add a little extra cumin or oregano to the filling to suit your taste.
• Make smaller empanadas: divide the dough into more pieces and reduce the filling in each one.
• Prepare ahead: refrigerate the extra dough, as suggested in the method, and roll it out another time.

Common mistakes to avoid

• Adding syrup too quickly: the dough can turn sticky, so mix it in a tablespoon at a time.
• Skipping the rest: the dough may be harder to roll, so cover it and leave it for the full 20 minutes.
• Overfilling the discs: the edges may not seal properly, so measure out 2–3 tablespoons per empanada.
• Leaving gaps in the seal: filling can escape during frying, so press the edges firmly with a fork.
• Crowding the pan: the empanadas may brown unevenly, so fry them in batches.
• Frying at the wrong temperature: the pastry may not crisp as intended, so check for 204°C (400°F) before frying.

How to store

Keep cooked empanadas in an airtight container in the fridge for up to 3 days. Reheat in an oven until hot and crisp again; frying is best enjoyed straight away. Uncooked extra dough can be refrigerated, as described in the method.

Frequently asked questions