Picadillo Empanada

Pricadillo bread: only suitable for carnivores!

Pricadillo bread: only suitable for carnivores!

In León, picadillo is traditionally associated with the marinade of freshly made chorizo, which used to be eaten at slaughter time. Its orange colour is achieved by adding Pimentón de la Vera paprika to give it a spicy touch. This empanada is a fantastic way to get to know the gastronomy of León with a very tasty snack that will delight any meat lover. ReyDulce only uses local ingredients to make its products, as is the case with the minced pork, which is supplied by a livestock farmer in the province.

Made with shortcrust pastry, although traditionally more associated with the preparation of tartlets or quiches, it is a very successful option for pies, which have a soft and crumbly texture when bitten.

When to order it?

How many portions are in the pie?