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Small Turnovers With Classic Picadillo Sauce

Courses: Main Course

Recipe Ingredients

  Turnover Dough
3 cups 187g / 6.6ozFlour
1 teaspoon 5mlSalt
1/4 cup 49g / 1.7ozLard - cut small pieces
1/4 cup 49g / 1.7ozButter - cut small pieces
2   Eggs - lightly beaten with
1/2 cup 118mlWater
2 tablespoons 30mlAnnatto 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 / 8ozGround beef
1/2 lb 227g / 8ozGround pork
1/4 cup 59mlTomato sauce
1/4 cup 59mlAnnatto Paste - (see recipe)
1/2 cup 73g / 2.6ozChopped pimento-stuffed green olives
1/2 cup 80g / 2.8ozRaisins
2 tablespoons 30mlRed wine vinegar
2 teaspoons 10mlSugar
1 1/2 teaspoons 7.5mlSalt
1 teaspoon 5mlEmeril's Essence - see * Note
  Vegetable oil - for frying

Recipe Instructions

* 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.


"{Empanaditas Con Picadillo Clasico}"

EMERIL LIVE with Emeril Lagasse - (Show # EM-1D78) - from the TV FOOD - NETWORK


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