Recipe#5793

Title: Empanadillas with Cuban Picadillo

From: The Meades 
Date: Mon, 8 Apr 1996 18:23:30 -0400 
 From the San Francisco Chronicle, 8/10/88.
 Posted by Stephen Ceideberg; November 11 1992.

                        -----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@vinegar
   2                    Egg yolks
                        -----FILLING-----
   2      tablespoons   Annatto oil
   1      pound         Beef chuck -- cut in 1/2 inch
                                =09
   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
                                =09
   1                    Jalapeno chile -- finely
                                =09
   4                    Tomatoes, peeled -- seeded
                        chopped
     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
 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.