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Empanaditas con Picadillo Clasico: Small Turnovers with Classic Picadillo
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Turnover Dough:
3 cups flour
1 teaspoon salt
1/4-cup lard, cut into small pieces
1/4-cup butter, cut into small pieces
2 eggs, lightly beaten with 1/2 cup water
Filling:
2 tablespoons Annatto Oil, recipe follows, or vegetable oil
1 medium yellow onion, finely chopped
1 green bell pepper, finely chopped
3 cloves garlic, minced
1/2 pound ground beef
1/2 pound ground pork
1/4 cup tomato sauce
1/4 cup Annatto Paste, recipe follows
1/2 cup chopped pimento-stuffed green olives
1/2 cup raisins
2 tablespoons red wine vinegar
2 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon Essence, recipe follows
Vegetable oil, for frying
In a large mixing bowl, combine the flour and salt. Work in the lard and butter, using your fingers. Work the egg mixture into the dough and knead until smooth. Form into a ball, cover with plastic wrap and refrigerate for 1 hour while making the filling.
In a large skillet heat the annatto oil over medium high heat and saute the onion and bell pepper until softened and caramelized around the edges, about 5 to 6 minutes. Add the garlic and cook for another 3 minutes. Add the meat and cook until evenly browned. Add tomato sauce, Annatto Paste, green olives, raisins, vinegar, sugar, salt, and Essence. Lower the heat and simmer until the mixture thickens, about 5 to 7 minutes. Remove from the heat and cool on a plate before using. Adjust seasoning to taste.
Roll the dough out on a floured surface and cut into 3-inch rounds. Place about 1 tablespoon of filling in the center of each round, fold it in half, and press the edges together to seal. Crimp the edges of the pastry with a fork to seal.
In a deep fryer or large skillet, heat the oil to 375 degrees F. Fry the empanaditas in batches until golden brown. Drain on paper towels before serving.
Annatto Oil:
1 cup vegetable or olive oil
1/2-cup annatto seeds
In a small heavy saucepan, heat the olive oil over medium heat. Add the annatto seeds and cook, stirring constantly, until the oil becomes a rich, orange-red color, about 5 minutes. Remove from the heat and allow to cool. Strain the oil into a jar, discarding the seeds, and keep covered in the refrigerator.
Use as directed in recipes.
Yield: 1 cup
Annatto Paste:
1/2-cup annatto seeds
1 cup vegetable or olive oil
1 lime, juiced
1 tablespoon dried oregano
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
In a small medium saucepan, heat the olive oil over medium heat. Add the annatto seeds and cook, stirring constantly, until the oil becomes a rich, orange-red color, about 5 minutes. Remove from the heat and allow to cool.
Strain the annatto oil into the bowl of a food processor or blender, and add the lime juice, oregano, garlic, salt and cumin. Process the mixture on high to form a smooth paste. Pour into a glass jar and keep covered in the refrigerator until ready to use.
Yield: 1 cup
Essence (Emerils Creole Seasoning): 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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