|Chopped beef||1⁄2 Pound|
|Chopped pork||1⁄2 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic clove||1 Small, minced|
|Chopped apples||1⁄2 Cup (8 tbs) (Raw)|
|Chopped canned tomatoes||3⁄4 Cup (12 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Dash|
|Ground cloves||1 Dash|
|Chopped almonds||1⁄4 Cup (4 tbs)|
|All purpose flour||4 Cup (64 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Lard/Shortening||1 1⁄3 Cup (21.33 tbs)|
|Icy cold water||2⁄3 Cup (10.67 tbs)|
For picadillo, cook beef and pork together in large skillet until well browned.
Add onion and garlic and cook until onion is soft.
Add remaining ingredients, except almonds, and simmer 15 to 20 minutes longer until flavors are well blended.
Stir in almonds.
For pastry, mix flour and salt in a bowl.
Cut in lard until mixture resembles coarse crumbs.
Sprinkle water over flour mixture, stirring lightly with a fork until all dry ingredients hold together.
Divide dough in four portions.
On a lightly floured surface, roll one portion of dough at a time to 1/8 inch thickness.
Using a 5 inch cardboard circle as a pattern, cut rounds of pastry with a knife.
Place a rounded spoonful of filling in center of each round.
Fold one side over filling to meet opposite side.
Seal by dampening inside edges of pastry and pressing together with tines of fork.
Place empanadas on a baking sheet.
Bake at 400Â°F 15 to 20 minutes, or until lightly browned.
Or fry in fat for deep frying heated to 365Â°F until browned (about 3 minutes); turn once.