Empanadillas with Cuban Picadillo
| Yield: | 1 Servings |
| Categories: | Cuban, Pies |
| PASTRY | ||
| 3 | c | Unbleached flour |
| 1/2 | ts | Salt |
| 1 | c | Lard (or shortening) |
| 3/4 | c | Cold water |
| 1 | tb | Lemon juice or vi@vinegar |
| 2 | Egg yolks | |
| FILLING | ||
| 2 | tb | Annatto oil |
| 1 | lb | Beef chuck, cut in 1/2 inch cubes |
| 1 1/2 | ts | Salt |
| Freshly grated black pepper | ||
| Cayenne, to taste | ||
| 1 | c | Finely chopped onions |
| 3 | Cloves garlic, minced | |
| 1 | lg | Green Bell pepper, finely chopped |
| 1 | Jalapeno chile, finely chopped | |
| 4 | Tomatoes, peeled, seeded and chopped | |
| 1/4 | c | Raisins |
| 3 | tb | Red wine vine |
| l | Cup pimiento-stuffed green olives, chopped | |
| 1 | Egg, beaten | |
| 1 | tb | Milk, cream or water |
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