- Exported from MasterCook
Empanadillas with Cuban Picadillo
Recipe By :
1 Preparation Time :
Categories : Cuban Pies
Ceideburg 2
Amount Measure Ingredient -- Preparation Method -- -- --
--PASTRY--
3 cups Unbleached flour
1/2 teaspoon Salt
1 cup Lard (or shortening)
3/4 cup Cold water
1 tablespoon Lemon juice or vi
2 Egg yolks
--FILLING--
2 tablespoons Annatto oil
1 pound Beef chuck -- cut in
1/2 inch
1 1/2 teaspoons Salt
Freshly grated black pepper
Cayenne -- to taste
1 cup Finely chopped onions
3 Cloves garlic -- minced
1 large Green Bell pepper -- finely
1 Jalapeno chile -- finely
09
4 Tomatoes, peeled -- seeded
chopped 1/4 cup Raisins
3 tablespoons Red wine vine
1 Egg, beaten
1 tb 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 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.
30 to
minutes. Stir in olives and cook for another 10 minutes. Cool to room
temperature
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.
375F oven for 15 minutes until golden. Serve warm or at
room temperature.
Makes approximately 4 pastries.
From the San Francisco Chronicle, 8/10/88.
Posted by Stephen Ceideberg; November 11 1992. - - - - - - - - - - - - - - - - - -
