Empanadillas With Cuban Picadillo

Recipe Ingredients

		Pastry
3 cups	187g / 6.6oz	Unbleached flour
1/2 teaspoon	2.5ml	Salt
1 cup	198g / 7oz	Lard - (or shortening)
3/4 cup	177ml	Cold water
1 tablespoon	15ml	Lemon juice
2		Egg yolks
		Filling
2 tablespoons	30ml	Annatto oil
1 lb	454g / 16oz	Beef chuck - cut in 1/2 inch
1 1/2 teaspoons	7.5ml	Salt
		Freshly grated black pepper
		Cayenne - to taste
1 cup	62g / 2.2oz	Finely chopped onions
3		Garlic - minced
1		Green bell pepper - finely (large)
1		Jalapeno chile - finely
4		Tomatoes - peeled, seeded
		Chopped
1/4 cup	40g / 1.4oz	Raisins
3 tablespoons	45ml	Red wine vine

Recipe Instructions

l Cup pimiento-stuffed green -olives, chopped 1 Egg, beaten 1 tbs Milk, cream or water Pastry: Combine flour and salt. Cut in lard (or shortening). Combine water with lemon juice (or vinegar) and yolks and mix well. Add to flour and, with your hands, form into a ball and chill for 30 minutes. Cut ball in half and roll into large thin 16 x 20-inch rectangle. Cut into 4 x 4 inch squares and chill until filling is ready.

Filling: Heat oil in large skillet and brown beef well, 1/3 at a time. Add salt, pepper and cayenne to taste and remove from pan. Saute onions, garlic , pepper and chile until soft. Return meat and any juices to pan.

Add tomatoes, raisins, and vinegar. Cook until meat is very tender, 30 to 45 minutes. Stir in olives and cook for another 10 minutes. Cool to room temperature Assembly: Place 2 to 3 tablespoons of filling in pastry squares. Fold over and seal. Trim any excess pastry but keep triangle shape. Mix egg and milk (or cream or water) for an egg wash and brush it onto the turnovers. Place on greased cookie sheets.

Bake in preheated 375F oven for 15 minutes until golden. Serve warm or at room temperature.

Makes approximately 4 pastries.

Source:
Emeril Lagasse

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