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Empanadillas With Cuban Picadillo

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CATEGORY CUISINE TAG YIELD
Eggs, Meats, Grains, Dairy Cuban Ceideburg 2, Cuban, Pies 1 Servings

INGREDIENTS

3 c Unbleached flour
1/2 t Salt
1 c Lard, or shortening
3/4 c Cold water
1 T Lemon juice or vi@vinegar
2 Egg yolks
2 T Annatto oil
1 lb Beef chuck, cut in 1/2 inch
cubes
1 1/2 t Salt
Freshly grated black pepper
Cayenne, to taste
1 c Finely chopped onions
3 Cloves garlic, minced
1 Green Bell pepper, finely
chopped
1 Jalapeno chile, finely
chopped
4 Tomatoes, peeled seeded
and chopped
1/4 c Raisins
3 T Red wine vine
Cup pimiento-stuffed green
olives chopped
1 Egg, beaten
1 T Milk, cream or water

INSTRUCTIONS

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.  From the San Francisco Chronicle, 8/10/88.  Posted by
Stephen Ceideberg; November 11 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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