Small Turnovers With Classic Picadillo Sauce Recipe - Cooking Index
Small Turnovers With Classic Picadillo Sauce Recipe - Cooking Index
| Turnover Dough | ||
| 3 cups | 187g / 6.6oz | Flour |
| 1 teaspoon | 5ml | Salt |
| 1/4 cup | 49g / 1.7oz | Lard - cut small pieces |
| 1/4 cup | 49g / 1.7oz | Butter - cut small pieces |
| 2 | Eggs - lightly beaten with | |
| 1/2 cup | 118ml | Water |
| Filling | ||
| 2 tablespoons | 30ml | Annatto Oil - (see recipe) |
| = (or vegetable oil) | ||
| 1 | Yellow onion - finely chopped (medium) | |
| 1 | Green bell pepper - finely chopped | |
| 3 | Garlic cloves - minced | |
| 1/2 lb | 227g / 8oz | Ground beef |
| 1/2 lb | 227g / 8oz | Ground pork |
| 1/4 cup | 59ml | Tomato sauce |
| 1/4 cup | 59ml | Annatto Paste - (see recipe) |
| 1/2 cup | 73g / 2.6oz | Chopped pimento-stuffed green olives |
| 1/2 cup | 80g / 2.8oz | Raisins |
| 2 tablespoons | 30ml | Red wine vinegar |
| 2 teaspoons | 10ml | Sugar |
| 1 1/2 teaspoons | 7.5ml | Salt |
| 1 teaspoon | 5ml | Emeril's Essence - see * Note |
| Vegetable oil - for frying |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
In a large mixing bowl, combine the flour and salt. Work in the lard and butter, using your fingers. Work the egg mixture into the dough and knead until smooth. Form into a ball, cover with plastic wrap and refrigerate for 1 hour while making the filling.
In a large skillet heat the Annatto Oil over medium-high heat and saute the onion and bell pepper until softened and caramelized around the edges, about 5 to 6 minutes. Add the garlic and cook for another 3 minutes. Add the meat and cook until evenly browned. Add tomato sauce, Annatto Paste, green olives, raisins, vinegar, sugar, salt, and Essence. Lower the heat and simmer until the mixture thickens, about 5 to 7 minutes. Remove from the heat and cool on a plate before using. Adjust seasoning to taste.
Roll the dough out on a floured surface and cut into 3-inch rounds. Place about 1 tablespoon of filling in the center of each round, fold it in half, and press the edges together to seal. Crimp the edges of the pastry with a fork to seal.
In a deep fryer or large skillet, heat the oil to 375 degrees. Fry the empanaditas in batches until golden brown. Drain on paper towels before serving.
This recipe yields about 25 empanaditas.
Description:
"{Empanaditas Con Picadillo Clasico}"
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D78) - from the TV FOOD - NETWORK
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