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Empanaditas con Picadillo Clasico: Small Turnovers with Classic Picadillo (Emeril Lagasse) Recipe

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Empanaditas con Picadillo Clasico: Small Turnovers with Classic Picadillo (Emeril Lagasse)
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Ingredients
37
Count
Nutrition
284
Calories
Total time
130
Minutes
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Ingredients:

Directions:

  1. Filling:
  2. In a large mixing bowl, combine the flour and salt. Work in the lard 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.
  3. In a large skillet heat the annatto oil over medium high heat and saute the onion and bell pepper until softened and caramelized around the edges, about 5 to 6 minutes. Add the garlic and cook for another 3 minutes. Add the meat and cook until evenly browned. Add tomato sauce, Annatto Paste, green olives, raisins, vinegar, sugar, salt, and Essence. Lower the heat and simmer until the mixture thickens, about 5 to 7 minutes. Remove from the heat and cool on a plate before using. Adjust seasoning to taste.
  4. 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 in half, and press the edges together to seal. Crimp the edges of the pastry with a fork to seal.
  5. In a deep fryer or large skillet, heat the oil to 375 degrees F. Fry the empanaditas in batches until golden brown. Drain on paper towels before serving.
  6. Annatto Oil:
  7. 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.
  8. Use as directed in recipes.
  9. Yield: 1 cup
  10. Annatto Paste:
  11. 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.
  12. 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.
  13. Yield: 1 cup
  14. Essence (Emerils Creole Seasoning): 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme
  15. Combine all ingredients thoroughly and store in an airtight jar or container.
  16. Yield: about 2/3 cup
  17. Essence (Emeril's Creole Seasoning):
  18. Combine all ingredients thoroughly and store in an airtight jar or container.
  19. Yield: about 2/3 cup
  20. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 283.57 Kcal (1187 kJ)
Calories from fat 151.44 Kcal
% Daily Value*
Total Fat 16.83g 26%
Cholesterol 37.06mg 12%
Sodium 1433.25mg 60%
Potassium 232.99mg 5%
Total Carbs 27.77g 9%
Sugars 0.95g 4%
Dietary Fiber 4.22g 17%
Protein 6.76g 14%
Vitamin C 8.6mg 14%
Vitamin A 0.2mg 5%
Iron 4.4mg 24%
Calcium 82.2mg 8%
Amount Per 100 g
Calories 258.15 Kcal (1081 kJ)
Calories from fat 137.86 Kcal
% Daily Value*
Total Fat 15.32g 26%
Cholesterol 33.74mg 12%
Sodium 1304.79mg 60%
Potassium 212.11mg 5%
Total Carbs 25.28g 9%
Sugars 0.87g 4%
Dietary Fiber 3.84g 17%
Protein 6.16g 14%
Vitamin C 7.9mg 14%
Vitamin A 0.1mg 5%
Iron 4mg 24%
Calcium 74.9mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.3
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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