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Empanadillas With Cuban Picadillo

Cuisine: German
Courses: Pies
Serves: 6 people

Recipe Ingredients

3 cups 187g / 6.6ozUnbleached flour
1/2 teaspoon 2.5mlSalt
1 cup 198g / 7ozLard - (or shortening)
3/4 cup 177mlCold water
1 tablespoon 15mlLemon juice
2   Egg yolks
2 tablespoons 30mlAnnatto oil
1 lb 454g / 16ozBeef chuck - cut in 1/2 inch
1 1/2 teaspoons 7.5mlSalt
  Freshly grated black pepper
  Cayenne - to taste
1 cup 62g / 2.2ozFinely chopped onions
3   Garlic - minced
1   Green bell pepper - finely (large)
1   Jalapeno chile - finely
4   Tomatoes - peeled, seeded
1/4 cup 40g / 1.4ozRaisins
3 tablespoons 45mlRed 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.

Emeril Lagasse


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