Picadillo Empanadas

1 HR 15 MIN


7 c all-purpose flour

1 tsp salt

1 c vegetable shortening

4 Large eggs, well beaten

1 c dry white wine

4 tbsp olive oil or vegetable oil


1 Large onion, finely chopped

1/2 c seeded and finely chopped green bell pepper

4 Large cloves garlic, minced

1/2 c tomato sauce

2 tsp salt

1/2 tsp dried oregano

1/2 tsp freshly ground black pepper

4 tbsp chopped almonds, toasted

4 tbsp raisins

20 Spanish Manzanilla olives stuffed with pimientos, sliced

all-purpose flour As needed

oil for frying As needed

Spanish Manzanilla olives stuffed with pimientos As needed



Combine flour and salt in a large bowl. Cut shortening into flour until it resembles small crumbs.

Make a well in the center of the flour mixture and place eggs and wine in the center.

Stir, in a circular motion, starting from the inside and working outwardly until flour is moistened and mixture is well blended.

Divide dough into 40 (1-1/2 to 2-inch) balls, cover dough and let it rest.

For Quicker Empanadas: Omit preparing dough and use frozen empanada discs.

Turkey Filling: Heat oil in a large nonstick skillet over medium-high heat. Cook and stir ground turkey with onion, pepper and garlic, stirring constantly with a wooden spoon to break up large pieces of turkey and to prevent sticking. Cook until turkey is no longer pink.

Stir in tomato sauce, salt, oregano and pepper. Reduce heat and simmer 5 to 6 minutes.

Stir in almonds, raisins and olives. Cool. Reserve for assembly.

Assembly: Place one round of dough on a lightly floured surface. Roll dough into a 4 to 4-1/2-inch circle.

Spoon a heaping tablespoon of the filling on the bottom 1/3 of the dough. Moisten edge of dough with cold water and fold dough over.

Press edges with fork to seal empanadas.

Repeat with remaining dough and filling.

Frying and Service:In a deep fryer, preheat oil to 375 degrees F. Cook until dough is golden brown and mixture is hot throughout.

Serve immediately with extra olives.