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Ingredientes
- 3 c. flour
- 1 tsp salt
- 1/4 c. lard cut small pcs
- 1/4 c. butter cut small pcs
- 2 x Large eggs lightly beaten with
- 1/2 c. water
- 2 Tbsp. Annatto Oil (see recipe)
- Â Â (or possibly vegetable oil)
- 1 med yellow onion finely minced
- 1 x green bell pepper finely minced
- 3 x garlic cloves chopped
- 1/2 lb grnd beef
- 1/2 lb grnd pork
- 1/4 c. tomato sauce
- 1/4 c. Annatto Paste (see recipe)
- 1/2 c. minced pimento-stuffed green olives
- 1/2 c. raisins
- 2 Tbsp. red wine vinegar
- 2 tsp sugar
- 1Â 1/2 tsp salt
- 1 tsp Emeril's Essence see * Note
- Â Â Vegetable oil for frying
Direcciones
- In a large mixing bowl, combine the flour and salt. Work in the lard and butter, using your fingers. Work the egg mix into the dough and knead till smooth. Form into a ball, cover with plastic wrap and chill for 1 hour while making the filling.
- In a large skillet heat the Annatto Oil over medium-high heat and saute/fry the onion and bell pepper till softened and caramelized around the edges, about 5 to 6 min. Add in the garlic and cook for another 3 min. Add in the meat and cook till proportionately browned. Add in tomato sauce, Annatto Paste, green olives, raisins, vinegar, sugar, salt, and Essence. Lower the heat and simmer till the mix thickens, about 5 to 7 min. Remove from the heat and cold 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 Tbsp. 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 possibly large skillet, heat the oil to 375 degrees. Fry the empanaditas in batches till golden. Drain on paper towels before serving.
- This recipe yields about 25 empanaditas.
- Description: "(Empanaditas Con Picadillo Clasico)" Yield: 25 empanaditas
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