Picadillo Empanadas

These homemade empanadas have a delicious and powerful flavor of ground beef, onions, pepper, carrots, and a baked crust. Empanadas are known for their irresistible taste thanks to the harmony of perfect cooking and high quality of ingredients. Our 2020 Rosé of Grenache has a beautiful palate of bright acidity, flavors of guava, and ruby red grapefruit.  The mix of the flavors of the wine and empanada lead to an unforgettable pairing! Our Rosé of Grenache holds up to the protein and acidity of the dish and complements the sweetness of the onion.


  • 1 lb  of ground beef
  • 1 cup of carrots, small dice
  • 1 cup of potato, small dice
  • 1 bunch of cilantro
  • 1 yellow onion, small dice
  • 3 Roma tomato, small dice
  • 1 tablespoon of garlic, minced
  • ½ head of cabbage
  • 1 jalapeno
  • 2 limes
  • 4 cup instant corn masa flour (Maseca brand is great)
  • ½ cup all-purpose flour
  • Water, as needed
  • 3-4 cup of oil, for frying
  • Sour cream for serving

For the Masa:

Mix the masa, flour, and 1 tablespoon salt. Gradually add water until a dough forms. The dough should not be too sticky. Add more masa if the dough sticks to your hands.

For the Picadillo:

In a large saute pan, cook onions in 1 tablespoon olive oil until translucent. Add garlic and meat. Brown meat and then add carrot and potato. Cover and cook until potato and carrots are tender, about 15 minutes. Remove cover and add tomato and ½ bunch of chopped cilantro. Season with salt. Let mixture cool on a sheet pan.

For the Cabbage:

Using a mandolin or knife, cut cabbage into strips as thin as possible. Add ½ bunch chopped cilantro, sliced jalapeno, and juice of 2 limes. Season with salt.

To Assemble:

Divide masa dough into golf ball-sized balls. Using a tortilla press, flatten masa into tortilla-shaped rounds. Place a couple of spoons of picadillo in the center of the dough and fold the dough over to make a half-moon shape. Crimp edges using a fork. In a large pan or fryer, heat oil to 350 degrees. Working in batches fry empanadas until golden brown. Remove from oil onto a plate lined with paper towels. Serve with cabbage and crème fraiche.

Bon Appétit!