EMPANADILLAS WITH CUBAN PICADILLO
3 cups unbleached flour
1/2 teaspoon salt
1 cup shortening
3/4 cup cold water
1 tablespoon lemon juice OR vinegar
2 egg yolks
2 tablespoons annatto oil
1 pound beef chuck — cut in 1/2 inch cubes
1 1/2 teaspoons salt
Freshly grated black pepper
Cayenne to taste
1 cup finely chopped onions
3 cloves garlic, minced
1 large green bell pepper, finely chopped
1 jalapeno chile, finely chopped
4 tomatoes, peeled, seeded and chopped
1/4 cup raisins
3 tablespoons red wine vinegar
l cup pimiento-stuffed green olives, chopped
1 egg, beaten
1 tablespoon milk, cream or water
PASTRY: Combine flour and salt. Cut in shortening. Combine water with lemon juice (or vinegar) and yolks and mix well. Add to flour and, with your hands, form into a ball and chill for 30 minutes. Cut ball in half and roll into large, thin 16 x 20-inch rectangle. Cut into 4 x 4 inch squares and chill until filling is ready.
FILLING: Heat oil in large skillet and brown beef well, 1/3 at a time. Add salt, pepper and cayenne to taste and remove from pan. Saute onions, garlic, pepper and chile until soft. Return meat and any juices to pan.
Add tomatoes, raisins, and vinegar. Cook until meat is very tender, 30 to 45 minutes. Stir in olives and cook for another 10 minutes. Cool to room temperature.
ASSEMBLY: Place 2 to 3 tablespoons of filling in pastry squares. Fold over and seal. Trim any excess pastry but keep triangle shape. Mix egg and milk (or cream or water) for an egg wash and brush it onto the turnovers. Place on greased cookie sheets.
Bake in preheated 375 degree oven for 15 minutes until golden.