Recipe

Picadillo Empanadas With Cornmeal Crust Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 10 months ago Traditional Mexican picadillo is a ground beef and green olive hash that's made with a tomato/chili-spiced sauce and sweetened with raisins. I like to mix it up on occasion and substitute leftover chicken in this version - and sometimes a handful of... More Prep:180m Cook:45m Servings:12	Lunasea
	beef chicken cornmeal olives garlic jalapenos cumin chilipowder oregano cinnamon cloves tomatoes raisins redpepperflakes

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Ingredients

For the cornmeal dough: (can use pre-made empananda dough...like Goya in the freezer section)

a 1/4-ounce package (2 1/2 teaspoons) active dry yeast

1 1/2 tablespoons sugar

1/2 cup milk, heated to lukewarm

1 large whole egg, beaten lightly

1 large egg yolk, beaten lightly

1/3 cup sour cream

5 tablespoons unsalted butter, melted and cooled

2 1/2 cups all-purpose flour

1 1/4 cups yellow cornmeal

3/4 teaspoons salt

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For the picadillo:

1 1/4 cups finely chopped onion

2 teaspoons minced garlic

2 drained bottled pickled large jalapeño chilies, seeded and minced (wear rubber gloves), about 1 1/2 tablespoons

2 teaspoons ground cumin

1 tablespoon chili powder

1 teaspoon crumbled dried oregano

1/2 teaspoon cinnamon

a pinch of ground cloves

2 tablespoons vegetable oil

1 pound ground chuck (can substitute 2 cups of chopped cooked chicken, light and/or dark meat)

1/4 cup tomato paste

a 28-ounce can plum tomatoes including the juice, chopped

1/3 cup raisins

1/2 cup plus 2 tablespoons finely chopped pimiento-stuff green olives (about 4 1/2 ounces)

dried hot red pepper flakes to taste

Optional:

A handful of toasted almond slivers, chopped (about 1/4 cup)

Directions

Make the cornmeal dough:

In the large bowl of an electric mixer proof the yeast with the sugar in 1/4 cup of the milk for 5 minutes, or until the mixture is foamy.

Beat in the remaining 1/4 cup milk, the whole egg, the egg yolk, the sour cream, and the butter, add 2 cups of the flour, the cornmeal, and the salt, and beat the mixture until it forms a dough.

With the dough hook knead the dough, adding as much of the remaining 1/2 cup flour as necessary to keep the dough from sticking, for 4 minutes, or until it is smooth and elastic.

Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours and punch it down. (

**NOTE: The dough may be made 1 day in advance and kept covered and chilled. Let the dough return to room temperature before proceeding with the recipe.

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Make the picadillo:

In a large heavy skillet cook the onion, the garlic, the jalapeños, the cumin, the chili powder, the oregano, the cinnamon, the cloves, and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened, add the chuck, and cook the mixture over moderately high heat, stirring and breaking up any lumps, until the meat is no longer pink.

Add the tomato paste, the tomatoes with the juice, the raisins, the olives, the red pepper flakes, and salt and pepper to taste, simmer the picadillo, stirring occasionally, for 10 to 15 minutes, or until it is thickened and most of the liquid is evaporated, and let it cool.

**NOTE 2: The picadillo may be made 1 day in advance and kept covered and chilled. Let the picadillo return to room temperature before proceeding with the recipe.

Divide the dough into 12 pieces.

Working with 1 piece of dough at a time and keeping the remaining pieces covered with plastic wrap, on a lightly floured surface roll out the dough 1/8 inch thick and with a 6-inch round cutter cut each piece into a round.

Put about 1/3 cup of the picadillo onto the bottom two thirds of each round and fold the rounds in half, enclosing the filling. Seal the edges of the dough and crimp them decoratively.

Transfer the empanadas with a spatula to a lightly oiled baking sheet and bake them in the middle of a preheated 450°F. oven for 10 to 15 minutes, or until they are golden.

Transfer the empanadas to a rack and let them cool.

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Comments

sirshawnthebrewer 1 year, 10 months ago said:
MMMM....
Another great recipe..:)
My mouth is watering.

jenniferbyrdez 1 year, 10 months ago said:
Good Lord Lunney. You really want us to cook,uh? Sounds divine.

trigger 1 year, 4 months ago said:
Thank you for posting this Picadillo Empanadas With Cornmeal Crust in the Pick Your Favorite Pocket Group.
Do you have a Spinach Pocket recipe to post as well?

darlenel 12 months ago said:
Can I use Corn Maza flour for the corn meal in this recipe? I have a bag that I bought to make pupusas and I want to try some other recipes with this flour.

lunasea 12 months ago said:
Hi Darlene, unfortunately I think that you would get different results by subbing the corn masa flour for the corn meal. They're actually made from different types of corn and are processed differently. I wouldn't advise subbing it here. Thanks for asking. :) Vickie

ttaaccoo 10 months, 1 week ago said:
Hi Vickie---These sound luscious!! thanks for posting. 55555 I am going to print now!! delish!! yum!! trish

ttaaccoo 10 months ago said:
Hello Ms. Lunasea!! Was shopping last wk and noticed Goya in a refrig. case, including empanada dough circles. They had 2 kinds, one salmon-colored, and another with white flour. Have you tried either? or? your recipe for dough reads scrumptiously!!

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