Moroccan Picadillo

Yes, you read that right. This is a Moroccan twist on the Cuban picadillo dish. It combines that signature sweet and salty flavor with a crisp empanada-like crust. Easy, delicious meal for the win!

I wanted to make something somewhat reminiscent of the traditional Moroccan pastilla dish (if you’ve ever tried it, you will know it is oh soo delicious). Pastilla is usually served on special occasions, so this is my attempt at dressing down the dish for a satisfying everyday meal.

You can make these empanadas with ground beef or shredded chicken. Try mixing in some shredded cheese before filling dough for a twist!

Here's what you'll need

• vegetable oil

• Shredded chicken (best recipe for making delicious easy, shredded chicken https://thesaltymarshmallow.com/easy-crockpot-shredded-chicken/) or ground beef

• red onion

• raisins

• tomato paste

• olives

• eggs

• cinnamon

• shredded cheese

For empanada dough:

• flour

• butter

• eggs

• ice water

• garlic powder (optional)

Start by making the dough, mix flour and salt in large bowl. Add in garlic powder if using. Then add in the cold butter stick, breaking up with your hands as you work into the flour. You should end up with a crumbly mixture at this point. Add in your egg, and ice cold water (very important that the water be ice cold!). Add 1 tablespoon at a time of water after the initial 1/4 cup until the mixture comes together in a ball. You then want to refrigerate the dough ball for 3 hours minimum. The dough can be made ahead of time to save on empanada assembly and cooking.

Fry the onion in olive oil over medium high heat. Once transluscent, add in meat of choice and cook until heated through (or until golden brown for ground meat). Stir in raisins, tomato paste, cinnamon, and salt. Finally add in olives and 1/2 cup water and simmer until water is mostly evaporated. Remove from heat and let cool. Once cooled, add in 2 beaten eggs and shredded cheese. Allow to cool completely before assembling. It is important all components be cool/cold for best results!

Now you are ready to fill the dough!

Divide dough into 4 equally sized portions and form each in a ball shape (dough that is not yet rolled out should stay covered so it doesn't dry out). Roll each portion flat into a circle and cut out 3 smaller circles (6-8 inches). Spoon 2-3 tablespoons picadillo mixture into center of each and moisten edges of dough with water if necessary. Fold dough over filling and fasten the edges together to seal. Press down with fork for a more finished look. Cut 2-3 slits across each empanada. Bake at 350 F for 10-15 minutes.