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Picadillo Empanadas with Cornmeal Crust
| For the cornmeal dough: |
1 (1/4 oz.) pkg. (2- 1/2 tsp.) active dry
yeast
1-1/2 Tbsp. 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 Tbsp. unsalted butter, melted and cooled
2-1/2 cups all-purpose flour
1-1/4 cups yellow cornmeal
3/4 tsp. salt |
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. (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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| For the picadillo: |
1 1/4 cups finely chopped onion
2 tsp. minced garlic
2 large (bottled pickled) jalapeño chilies,
drained seeded & minced, about 1 1/2 Tbsp.
2 tsp. ground cumin
1 Tbsp. chili powder
1 tsp. crumbled dried oregano
1/2 tsp. cinnamon
a pinch of ground cloves |
2 Tbsp. vegetable oil
1 pound ground chuck
1/4 cup tomato paste
a 28 ounce can plum tomatoes including the juice, chopped
1/3 cup raisins
1/2 cup plus 2 Tbsp. finely chopped pimiento stuff green
olives (about 4 1/2 oz.)
dried hot red pepper flakes to taste |
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. (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.
Makes 12 empanadas
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