2 1/4 cups all-purpose flour, plus more for flouring
1 1/2 teaspoons kosher salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 tablespoon white wine vinegar
2 large eggs
1 tablespoon canola oil
8 ounces ground beef
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 teaspoon ground cumin
1 clove garlic, finely chopped
1 small onion, finely diced
1/2 medium green bell pepper, finely diced
1/4 cup dry white wine
1/2 cup tomato sauce
1/4 cup raisins
7 small pimiento-stuffed green olives, sliced
2 teaspoons capers
1 bay leaf
This makes more than enough picadillo to fill the empanadas. The leftovers can be used for making papas rellenas, served over rice or frozen for your next batch of empanadas. You can also double the dough recipe to make a total of 24 empanadas with the single recipe of picadillo.
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