AUTHENTIC CUBAN EMPANADAS RECIPES

Steps:

• For the empanada dough: Sift the flour and salt into a large bowl and work in the butter with your fingertips, breaking it up and rubbing gently until the mixture resembles coarse meal. Beat together the vinegar, 1/3 cup very cold water and 1 of the eggs in a small bowl and add it to the flour mixture a little at a time, incorporating it with your hands until combined.
• Lightly flour a work surface; turn the dough out onto the work surface and knead gently with the heel of your hand a couple of times just to bring the dough together. Form into a flat square, wrap in plastic and chill for at least 1 hour. 
• For the picadillo: Heat the oil in a large saute pan over medium-high heat. Sprinkle the beef with salt and pepper and cook, stirring to break it up into small pieces, until browned and cooked through, about 3 minutes. Remove to a bowl using a slotted spoon and set aside, allowing the fat to remain in the pan. Add the cumin, garlic, onions and bell peppers and cook until soft and fragrant, 7 to 8 minutes. Add the meat back to the pan along with the white wine, and cook until the wine is reduced by half, about 2 minutes. Add the tomato sauce, raisins, olives, capers and bay leaf and continue to cook until all of the flavors have come together and the liquid is mostly absorbed, about 10 minutes. Add additional salt and pepper to taste and set aside to cool. Once cooled, drain off any excess liquid. 
• To assemble the empanadas: Position an oven rack in the center of the oven and preheat to 425 degrees F. Line 2 baking sheets with parchment paper. 
• On a lightly floured surface, roll the dough out to about 1/8 inch thick. Using a 4 1/2-inch round cutter, cut out 12 dough circles. Drop 1 heaping tablespoon of the filling onto each circle. Beat the remaining egg in a small bowl and brush the edges of the circles with the egg. Hold an empanada in one hand and use the thumb and forefinger of the other hand to bring the edges together; pinch the edges gently to seal. Starting at one edge, pinch the dough to extend it out slightly, then fold the pinched edge over to seal securely. Continue pinching and folding along the edge to create a rope effect. Fold the last bit of dough back onto itself to finish the seal. Place the empanada on the prepared baking sheet and brush the top with the beaten egg. Repeat with the remaining empanadas.
• Bake until golden brown, 15 to 20 minutes. Serve hot or at room temperature.

Steps:

• Pre-heat oven to 350°F. Prepare a baking tray with a silicone mat, parchment paper, or aluminum foil and set aside.
• Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it us with a spoon or rubber spatula, about 10 minutes.
• Add onions and peppers and cook until soft, about 5 minutes more.
• Stir in tomato sauce (or crushed tomatoes), chipolte in adobo (if adding), cumin, cayenne, garlic, oregano, sliced olives, salt, and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes. Taste and adjust spice level to your tastes.
• Remove and set aside until cool enough to handle.
• Spoon about 2 heaping tablespoons of meat mixture into the middle of the empanada wrapper, fold in half to form a half-moon; moisten the edges with water and pinch to seal or crimp edges with a fork.
• With a pastry brush, lightly brush egg wash over the top side of the empanada dough. This encourages browning, but may be omitted for egg-free empanadas.
• Place empanadas on a foil-lined sheet pan sprayed lightly with non-stick cooking spray. Bake Empanadas until crisp and golden brown, about 20 to 30 minutes.