Picadillo Turnovers (Empanadas De Picadillo)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
3-1/2 dozen N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 pound each ground beef and ground pork (or 1 lb. ground beef only) 1 teaspoon butter 1 large clove garlic, minced or mashed
1/2 cup tomato puree 1/2 cup seedless raisins 1/4 cup sherry
2 teaspoons cinnamon 1 teaspoon salt 1/2 teaspoon ground cloves
2 tabespoons vinegar 1 tablespoon sugar 1/4 pound (3/4 cup) slivered almonds
pastry dough or pie crust mix (enough for a 9 inch, 2-crust pie) oil for deep frying (optional)



1 To prepare what is called picadillo filling, brown beef and pork together in butter. Add garlic, tomato puree, raisins, sherry, cinnamon, salt, cloves, vinegar, and sugar. Cook, uncovered, over medium heat for 20 minutes or until most of the liquid has evaporated. Add almonds; cool.
2 Prepare pastry dough. Roll out 1/8 inch thick and cut in 3-inch circles for Empanaditas, 4 or 5-inch circles for Empanadas. Spoon filling mixture on one side of each pastry round, moisten edges of pastry, fold over, and seal. Fry in at least 1 inch of oil heated to 370 F: or bake in a 400 oven until brown, about 15 to 20 minutes.

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