Empanadas Argentinas
Recipe courtesy Jorge Rodriguez

The filling for these empanadas is called pecadillo. Picadillo (Spanish pronunciation: [pikaˈðijo], meaning to "mince") is a traditional dish in many Latin American countries. It is made with ground meat (most commonly beef), tomatoes (tomato sauce may be used as a substitute), and also raisins, olives, and other ingredients that vary by region. It is often served with rice or used as a filling in dishes such as tacos, savory pastries or croquettes.

I also came across a recipe on a site with Cuban recipes that use pecadillo to make Stuffed Peppers. Pecadillo could also be used to stuff Swiss chard leaves or lacinato kale aka Tuscan kale leaves. Lacinato kale has a deeper color and is slightly thinner and more tender than curly kale. If stuffing Swiss chard or kale leaves, saute the vegetables, but leave the beef raw. Roll the leaves and steam until the beef is cooked; serve as you would stuffed grape leaves, perhaps with a lime wedge.

Brian and I added two slices of bread that we put into a food processor and processed to a fine crumb. America's Test Kitchen says that this keeps the meat moist and tender. Meatloaf is made in the same way for this reason. We also added a couple of tablespoons of beef broth (you could use water) to the mixture to moisten the bread. Next time I would use less cumin and a little more raisins and green olives. We chopped up the olives and added them to the filling rather than placing just one in a pastry. Ditto for the hard boiled eggs. I would also add some finely chopped onion, for some extra onion flavor, to the meat as it is cooking. Or try America's Test Kitchen's version.

If you would like a dipping sauce for your empandas, here are a few: Chimichurri is traditional for meats, or try Cilantro Cream, traditional for empanadas in general. There is also Chipotle Crema if you want a little heat. Many other sauces could be used: a nice roasted pepper sauce, a sauce made with avocado, or black beans.

Sides: Mexican Rice or Spanish Rice, Refried Beans, or Mexican Black Beans.

1 tablespoon caul fat or any other type of fat
1 pound bottom round or sirloin, hand-chopped or ground
[some chopped onion]
5 to 6 scallions, thinly sliced, white and green parts separated
1/2 cup seedless raisins (3/4 cup)
2 tablespoons dry oregano
1 tablespoon crushed red pepper (or less, 1 tsp., or use a pinch of cayenne)
1 tablespoon ground cumin (try 1 tsp)
2 tablespoons Spanish sweet paprika
Salt and pepper
2 [red or green bell] roasted peppers, diced
[Bread crumbs - 1 hearty slice processed into crumbs]
5 - 6" Empanada dough discs* (Recipe for Empanada dough )
10 green olives, pitted [1/4 cup pitted green olives, coarsely chopped]
3 eggs, hard boiled and sliced
Oil, for frying

In a large skillet, heat 1 tablespoon fat. Add the chopped meat, [some chopped onion] and white scallion slices, and saute until slightly browned. Add raisins and spices and cook until meat is cooked through. Stir in green scallion slices and roasted peppers [, the bread crumbs, chopped green olives and hard boiled eggs]. Let mixture cool.

Fill empanada discs with meat, add 1 olive and 1 slice of egg. Seal the empanada.

Preheat oil in a deep sauce pot fitted with a frying thermometer to 375 degrees F. Deep fry the empanadas in the oil for about 3 minutes. Remove from oil with slotted spoon. Drain on paper towels.

*Available frozen at specialty markets, or you can make your own: Empanada Dough.

Makes about 16 empanadas, or 10 larger sandwich size empanadas.