Beef Picadillo Empanadas with Oaxaca Cheese

Brenda Villagomez
These picadillo empanadas are very simple and practical to prepare; moreover, with this recipe, you can plan your week by making the picadillo and then turning it into empanadas for a later day. Remember that you can freeze the empanadas, so they also work as a craving for any moment.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 package empanada dough, 335 g
  • 1 cup Hash
  • 1/2 cups Oaxaca cheese, crumbled
  • 1 egg, to seal the empanadas
  • 1 cup sour cream, for the sauce
  • 2 serrano chiles, without tail, for the sauce
  • 1/4 cucumbers, without skin and seeds, chopped, for the sauce
  • 1 clove garlic, without skin, for the sauce
  • 1/2 bunches cilantro, without leaves, for the sauce
  • salt
  • pepper
  • vegetable oil, for frying
Preparation
20 mins
10 mins
Low
  • Prepare the empanadas: Use empanada discs that you can find at the supermarket, fill with picadillo and crumbled Oaxaca cheese. Then brush the edge of the empanada with egg using a brush. After that, fold in half, forming a semicircle, and make sure to seal by pressing the edge with a fork. Repeat until you finish the filling. Freeze for 15 minutes. Set aside.
  • Blend the sour cream with the serrano chili, cucumber, garlic, cilantro, and enough salt and pepper. You should obtain a thick sauce.
  • Once the empanadas are frozen, fry in hot vegetable oil over medium-low heat for 8 minutes, drain and serve immediately with a bit of sauce. Enjoy!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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