*  Exported from  MasterCook  *
 
                     Empanadillas with Cuban Picadillo
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cuban                            Pies
                 Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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.
 
  From the San Francisco Chronicle, 8/10/88.
 
  Posted by Stephen Ceideberg; November 11 1992.
 
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