Picadillo empanadas (Empanadas de picadillo) from Pati's Mexican Table: The Secrets of Real Mexican Home Cooking by Pati Jinich

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a combination of ground pork, ground veal and ground beef for ground pork; crushed tomatoes or tomato purée for tomatoes; and vegetable stock or water for chicken stock.

  • agonzcooks84 on December 14, 2022

    I’ve made these a couple of times. Delicious! I like to make a double batch. One batch for that day and the rest for freezing. I cut them to size and freeze them, using parchment paper to separate each disc. I have filled with other picadillo recipes or any leftovers in my fridge that I think would go well, or just cheese, or ham and cheese. Another time I filled with guayaba paste and cream cheese. Those were probably our favorite!

  • EmilyR on March 05, 2022

    We enjoyed these, but don't forget to spray or butter the pan. I probably should have used parchment but opted for foil and that wasn't wise. We made some extra dough as others said they had so much filling left over, which was the case for us, too. This was a good way for kids to help out.

  • hbakke on September 29, 2020

    These were good. I agree with lkgrover that there was a lot of leftover filling. The picadillo filling was initially pretty liquidy so I had to cook it for an additional 10 minutes. The dough was very easy to work with, but I think if I made these again I would roll the dough a little thinner and make the empanadas bigger. The filling to crust ratio was a little off to me. I would make these again.

  • lkgrover on June 08, 2020

    Excellent empanadas; the filling is a good mix of savory and sweet. I had a lot of extra filling after using up the dough.

  • NJChicaa on January 24, 2018

    Very tasty filling (even without olives or raisins) and the empanada dough was easy to make.

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