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Empinadas de Picadillo



  • 1.

    Fry the mince until it colours golden brown, season with slat and pepper and add the onions, garlic and celery, cook for a further 3-4 minutes.

  • 2.

    Add the vinegar to the pan, sugar and then the tomato paste and chopped tomatoes.

  • 3.

    Add the potatoes and simmer for 20 minutes and add the olives, raisins and almonds.

  • 4.

    Cool and add the chopped coriander.

  • 5.

    Cut the puff pastry into small circles 10 cm across brush the edges with a little water and place a spoonful of the picadillo in the centre.

  • 6.

    Fold like a turn over and seal the edges.

  • 7.

    Brush with a little beaten egg and rest for twenty minutes.

  • 8.

    Place in a moderate oven 180°C for 15 minutes or until golden.

  • 9.

    Dust with a little icing sugar and serve hot.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Other Whites and Dessert Wines are the best wines to pair with Empinadas de Picadillo.


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