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Empanaditas Con Picadillo Classico (Emeril Lagasse) Recipe

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Empanaditas Con Picadillo Classico (Emeril Lagasse)
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Ingredients
38
Count
Nutrition
216
Calories
Total time
86
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. 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. Yield: 1 cup
  9. Annatto Paste:
  10. 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.
  11. 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.
  12. Yield: 1 cup
  13. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  14. Combine all ingredients thoroughly.
  15. Yield: 2/3 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 215.96 Kcal (904 kJ)
Calories from fat 114.97 Kcal
% Daily Value*
Total Fat 12.77g 20%
Cholesterol 35.64mg 12%
Sodium 993.48mg 41%
Potassium 205.61mg 4%
Total Carbs 20.46g 7%
Sugars 0.92g 4%
Dietary Fiber 2.58g 10%
Protein 5.76g 12%
Vitamin C 8.3mg 14%
Vitamin A 0.2mg 5%
Iron 3.3mg 18%
Calcium 30.2mg 3%
Amount Per 100 g
Calories 232.86 Kcal (975 kJ)
Calories from fat 123.97 Kcal
% Daily Value*
Total Fat 13.77g 20%
Cholesterol 38.42mg 12%
Sodium 1071.22mg 41%
Potassium 221.7mg 4%
Total Carbs 22.06g 7%
Sugars 0.99g 4%
Dietary Fiber 2.78g 10%
Protein 6.21g 12%
Vitamin C 9mg 14%
Vitamin A 0.2mg 5%
Iron 3.5mg 18%
Calcium 32.5mg 3%

* 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

  • 4.9
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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