Title: Empanadillas with cuban picadillo
 Categories: Cuban, Pies, Ceideburg 2
      Yield: 1 Servings
 
MMMMM---------------------------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

MMMMM--------------------------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
 
  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.