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Pati's Mexican Table : TV Recipes

Pati Jinich

Empanadas de Picadillo de la Inmaculada Concepción
Makes about 15 medium empanadas

1 cup unsalted butter, at room temperature
8 oz cream cheese or fresh nata, about 185 g, at room temperature
2 1/3 cups all-purpose flour
1/2 tsp salt
4 cups picadillo (recipe below), or preferred filling
1 egg, lightly beaten
1/2 cup sesame seeds

To make the dough, beat the cream cheese with the butter in a mixer at medium speed, until it is creamy. Gently add the flour and salt and continue mixing for a minute more. Turn dough onto a lightly floured surface and knead for a minute. Form the dough into a ball, wrap in plastic wrap and refrigerate from 15 minutes up to 24 hours.

After refrigerating, sprinkle flour over the countertop and roll out half the dough until its about 1/4 inch thick. For medium sized empanadas, cut out rounds of 4 to 5 inches in diameter. Continue until all of the dough is used.

Grease a baking sheet with butter. Preheat the oven to 375 degrees.

Spoon about 1 1/2 tablespoons of the picadillo filling into the center of each round. Brush the edges of the round with the beaten egg. Fold a side of the circle over the filling across the other side. Press with your fingers as you close. Without breaking the dough, press with a fork over the edges to seal and make a design.

Place the empanadas on the baking sheet. When you fill the baking sheet, lightly brush their tops with the lightly beaten egg and sprinkle with sesame seeds.

Bake the empanadas anywhere from 20 to 25 minutes, until the tops have a golden tan and dough is cooked through. Serve hot.

Makes about 4 cups

3 tbsp olive oil
1/4 cup white onion, chopped
1 garlic clove, finely chopped
1 lb pork shoulder or butt, or combination of pork, beef and veal, ground
3/4 tsp kosher, coarse or sea salt
1 lb ripe tomatoes, pureed, or about 2 cups tomato puree
2 cups chicken broth or water
Pinch of cumin
Pinch of ground cloves
1/2 tsp cinnamon, ground
1/4 cup slivered almonds, lightly toasted
1/4 cup raisins
1/4 cup Manzilla olives, chopped

Heat olive oil in a large saute pan set over medium-high heat. Add onion and saute for a couple of minutes, until it becomes translucent and soft. Incorporate chopped garlic and saute for about a minute until it becomes fragrant. Incorporate the meat and the salt and let it cook for about 8 minutes, until cooked and lightly browned.

Pour in tomato puree and let it season, stirring often, for 5 to 6 minutes, until it has deepened its color, thickened in consistency and lost the raw flavor. Pour in the chicken broth or water, cumin, cloves and cinnamon. Stir well and let it cook 15 minutes more.

Add the raisins, almond and olives, mix well and taste for seasoning. Cook for 5 more minutes. If needed, add more salt. The filling should be nice and moist.

Just remember, once it cools, it will dry a little more as it will
absorb the juices. Turn off the heat. You can make the filling up to two days ahead of time, let it cool, cover and refrigerate.


I watched your program this morning and didn’t have time to write recipe down. So I checked out your site and really like it. Now I have the recipe for:Picadillo Empanadas of the Immaculate Conception.. I tryed them at a party and now want to make them for my family..Thank You again..Rose Ann

I loved todays show. The empanadas looked so easy to make. I went to your website to write down the recipe. I plan on making them for our next family gathering. Everyone will love em.

I love your show!!! Wonderful recipes, and a fantastic host!!! Can’t wait to try your Picadillo Empanadas!!!

Today was the first time I watched your show and I just loved it,the recipes are so delicious I can’t wait until the next show
Maria Vargas

I love this show, this is real Mexican food,well elaborated

I made the Picadillo Empanadas of the Immaculate Conception today :) They are Fantastic & the whole family loves them. Thank you so very much for sharing your recipes.

Hi Debbie, I’m so happy to be able to share recipes with you that your whole family can enjoy! Thank you for your support!


Hi Pati,I don’t always have time to watch your show, so I record it on my DVR. I watched your show today and didn’t catch the oven temperture or cooking time in the oven for the empanadas. Thank you for putting the recipes on the website it really helped out. My family also loves the historical segments on the show.From a Colombian fan,
Maribel Caragiulo

This empanada recipe is fantastic. Best empanadas we’ve ever made. The dough is phenomenal, the filling is great; both freeze with no problems, so you can make a double batch and store it.
Thanks! seems hardly enough.
And yes, we love the show as well, and have enjoyed other recipes, but this one has become a staple.

I am so glad you all enjoy the empanadas Jon!

Hi Pati:

I think this empanada receipe is so great.. fixed it for my family this past weekend and it was a hit!!!! Next week is the office Christmas Party and I will be taking these delicious empanadas for everyone to taste. Thank you again for sharing such awesome receipes!!

Amy, I am so excited you are going to make the empanadas for your Christmas Party!! Thank you!

Pati…. the empanadas once more were a total hit!!!! Everyone enjoyed them… and thank god I made plenty cause 2 of them got to take some home with them. Keep up you’re fabulous work!!!

I watched your program for the first time today. The Picadillo Empanadas of the Immaculate Conception looked great. My son in law is from Mexico so I’m going to try this on him. Loved the history pieces added to the show. Your website is full of recipes I want to try.

So glad you want to try more recipes! Hope your son in law likes the Empanadas…

This is such a delicious, rich, and festive dish! It’s also not hard to put together. You think of making empanadas and you think: ugh, this is going to take all day. But, no! I had a double batch all put together in one hour!

That’s fantastic!! Thank you for trying the recipe, Sue.

I made these empanada s a few times. They are really yummy and easy to make.

Thank you!!

I tried the empanadas and they were wonderful so I shared with my brother’s family and now my sister-in-law wants the recipe so she can make sweet potato empanadas. I suppose the dough will work for that as well.
Thank you, Pati

Yes it does, dough works for sweet or savory. My pleasure, Gloria.

I was looking forward to making the empanadas and rice casserole for a dinner party this weekend. Just finished up with the filling and upon tasting, found it lacking in flavor. I used only 1 cup of the chicken broth to cook the mixture for about 15 mins. as instructed, but wound up adding a TOTAL of 1 TEASPOON of cumin, ground cloves, cinnamon, chili powder, dried oregano, and 1/2 of a seeded and chopped jalapeno pepper. Now, it’s VERY tasty and will make an absolutely delicious appetizer. Thanks for the idea, and I love watching your program.

Thanks for sharing your additions, Caroljean! So happy you tried my recipe!!

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