INGREDIENTS

INSTRUCTIONS

FOR THE CORNMEAL DOUGH
FOR THE PICADILLO
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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