April 30, 2011 11:30 AM
Picadillo Empanadas of the Immaculate Conception
POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: cream cheese , empanadas , EP105 , food , garlic , Jinich , Mexican , olives , onion , Pati , picadillo , recipe , tomato
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Empanadas de Picadillo de la Inmaculada Concepcion
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

Rose Ann | May 8, 2011 9:51 PM

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.

Shere Galvan | May 14, 2011 5:39 PM

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

Yvonne Roberson | May 16, 2011 4:37 PM

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

Maria Vargas | May 17, 2011 12:40 AM

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

Rosa | May 17, 2011 7:20 PM

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.

Debbie | July 6, 2011 2:57 PM

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!

Pati Jinich replied to comment from Debbie | July 13, 2011 5:53 PM


fabiola | August 29, 2011 8:47 PM

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

Required | November 5, 2011 1:29 PM

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.

Jon | January 13, 2012 9:28 PM

I am so glad you all enjoy the empanadas Jon!

Pati Jinich replied to comment from Jon | January 16, 2012 3:24 PM

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 K | December 6, 2012 5:46 PM

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

Pati Jinich replied to comment from Amy K | December 10, 2012 5:46 PM

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!!!

Amy K | December 19, 2012 4:00 PM