Empanadillas with cuban picadillo

Yield: 1 Servings
MMM

3 c Unbleached flour      1/2 ts Salt
1 c Lard (or shortening)      3/4 c Cold water
1 tb Lemon juice or vi@vinegar      2 Egg yolks MMMMM--------------------------FILLING-------------------------------
2 tb Annatto oil      1 lb Beef chuck cut in 1/2 inch -cubes
1 1/2 ts Salt Freshly grated black pepper Cayenne to taste      1 c Finely chopped onions
3 Cloves garlic minced      1 lg Green Bell pepper finely -chopped
1 Jalapeno chile finely -chopped      4 Tomatoes peeled seeded -and chopped
1/4 c Raisins      3 tb Red wine vine l Cup pimiento-stuffed green -olives chopped
1 Egg beaten      1 tb Milk

cream or water Pastry: Combine flour and salt. Cut in lard (or 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 375F oven for 15 minutes until golden. Serve warm or at room temperature. Makes approximately 4 pastries. From the San Francisco Chronicle 8/10/88. Posted by Stephen Ceideberg; November 11 1992.