INGREDIENTS

INSTRUCTIONS

Make the cornmeal dough:  In the large bowl of an electric mixer proof
the yeast with the sugar  in 1/4 cup of the milk for 5 minutes, or
until the mixture is foamy.  Beat in the remaining 1/4 cup milk, the
whole egg, the egg yolk, the  sour cream, and the butter, add 2 cups of
the flour, the cornmeal,  and the salt, and beat the mixture until it
forms a dough. With the  dough hook knead the dough, adding as much of
the remaining 1/2 cup  flour as necessary to keep the dough from
sticking, for 4 minutes, or  until it is smooth and elastic. Form the
dough into a ball, transfer  it to an oiled bowl, and turn it to coat
it with the oil. Let the  dough rise, covered with plastic wrap, in a
warm place for 1 1/2  hours and punch it down. (The dough may be made 1
day in advance and  kept covered and chilled. Let the dough return to
room temperature  before proceeding with the recipe.)  Make the
picadillo:  In a large heavy skillet cook the onion, the garlic, the
jalapeños,  the cumin, the chili powder, the oregano, the cinnamon,
the cloves,  and pepper to taste in the oil over moderately low heat,
stirring,  until the onion is softened, add the chuck, and cook the
mixture over  moderately high heat, stirring and breaking up any lumps,
until the  meat is no longer pink. Add the tomato paste, the tomatoes
with the  juice, the raisins, the olives, the red pepper flakes, and
salt and  pepper to taste, simmer the picadillo, stirring occasionally,
for 10  to 15 minutes, or until it is thickened and most of the liquid
is  evaporated, and let it cool. (The picadillo may be made 1 day in
advance and kept covered and chilled. Let the picadillo return to  room
temperature before proceeding with the recipe.)  Divide the dough into
12 pieces. Working with 1 piece of dough at a  time and keeping the
remaining pieces covered with plastic wrap, on a  lightly floured
surface roll out the dough 1/8 inch thick and with a  6-inch round
cutter cut each piece into a round. Put about 1/3 cup of  the picadillo
onto the bottom two thirds of each round and fold the  rounds in half,
enclosing the filling. Seal the edges of the dough  and crimp them
decoratively. Transfer the empanadas with a spatula to  a lightly oiled
baking sheet and bake them in the middle of a  preheated 450F. oven for
10 to 15 minutes, or until they are golden.  Transfer the empanadas to
a rack and let them cool.  Makes 12 empanadas.  Gourmet September 1992
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 5658
Calories From Fat: 2755
Total Fat: 309.4g
Cholesterol: 1044.9mg
Sodium: 3741.4mg
Potassium: 5739.4mg
Carbohydrates: 529.6g
Fiber: 44.7g
Sugar: 122.2g
Protein: 203.6g