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Empanaditas con Picadillo Clasico: Small Turnovers with Classic Picadillo Recipe

Empanaditas con Picadillo Clasico: Small Turnovers with Classic Picadillo

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2001

Show: Emeril LiveEpisode: A Taste of Cuba

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

Showing 1-9 of 9

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  • on October 11, 2010

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    One of the most fantastic recipes I've gotten from Food Network! It wasn't difficult, just time consuming so I don't make it that often. I made it once for a dinner party and had rave reviews!

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  • on May 21, 2010

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    Use achiote paste vs. making the paste from scratch. Will save you time. I added a bit of jalepeno as well. You can find achiote paste in any latin specialty market.

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  • on May 05, 2010

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    I have not made these but it sounds delicious. One thing, achiote I think is used in all of Latin America. I am Mexican and we use it in many different ways. I love it with pork in chochinita pibil, and with chicken in a dish called mixiotes.

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  • on December 30, 2008

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    Although it took many steps to accomplish this recipe, they were basically easy. To me the difficulty was in the time it took to accomplish them and I wouldn't change anything in it because all of the ingredients blended together brought out such a wonderful classic flavor in this recipe. It impressed many of my Hispanic amigos and was a huge hit at my party.

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  • on September 23, 2008

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    nice

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  • on June 01, 2008

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    Authentic and easy to make.

    To Raquel of Miami... Bija IS Achiote (botanical name BIXA. Please inform yourself before you make claims.

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  • on July 23, 2007

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    These were so easy to make. They were a crowd pleaser.

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  • on August 15, 2005

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    Reminded me when I grew up in Puerto Rico! PERFECT!!! Perfect to bring my childhood back! Thank you for posting recipe! I LOVE YOU!

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  • on June 06, 2005

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    Cuban food use bijol or bija not

    achiote. the Achiote is only used by

    the Puertoricans.

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