Cuban - Empanadillas With Cuban Picadillo
adapted from =20
- 3 Cups Unbleached flour
- 1/2 Teaspoon Salt
- 1 Cup Lard (or shortening)
- 3/4 Cup Cold water
- 1 Tablespoon Lemon juice or vi@vinegar
- 2 Egg yolks
- 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
- 4 Tomatoes, peeled -- seeded
- 1/4 cup Raisins
- 3 tablespoons Red wine vine
l Cup pimiento-stuffed green -olives, chopped 1 Egg, beaten 1 tb Milk,=
cream or water=20
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=20
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=
Makes approximately 4 pastries.
From the San Francisco Chronicle, 8/10/88.
Posted by Stephen Ceideberg; November 11 1992.
Time to Make
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