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Recipe

Empanaditas Con Picadillo Clasico

  • Yield: Makes about 25

Ingredients

  • 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
  • 1/2 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
  • Vegetable oil for frying
  • TOUROVER DOUGH:
  • 3 cups flour
  • 1 teaspoon salt
  • 1/4 cup shortening, cut into small pieces
  • 1/4 cup butter, cut into small pieces
  • 2 eggs, lightly beaten with 1/2 cup water
  • 2 tablespoons ANNATTO OIL:, or vegetable oil
  • 1 cup vegetable or olive oil
  • 1/2 cup annatto seeds
  • 1/4 cup ANNATTO PASTE:
  • 1/2 cup annatto seeds
  • 1 cup vegetable or olive oil
  • Juice of 1 lime
  • 1 tablespoon dried oregano
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin

Directions

  • In a large mixing bowl, combine the flour and salt. Work in the shortening 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 sauté the onion and bell pepper until softened and caramelized around the edges, about 5 - 6 minutes. Add the garlic and cook for another 3 minutes. Add the meat and cook until evenly browned. Add the remaining ingredients, lower the heat and simmer until the mixture thickens, about 5 - 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 I 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 375ºF. Fry the empanaditas in batches until golden brown. Drain on paper towels before serving.
  • ANNATTO OIL: 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: 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