For the cornmeal dough:
a 1/4 ounce package active dry yeast
1 1/2 Tbls sugar
1/2 cup milk, heated to lukewarm
1 large whole egg, beaten lightly
1 large egg yolk, beaten lightly
1/3 cup sour cream
5 Tbls unsalted butter, melted and cooled
2 1/2 cups all purpose flour ( I needed only 2 cups )
1 1/4 cups yellow cornmeal
3/4 tsp salt
For the picadillo:
1 1/4 cups finely chopped onion
2 tsp minced garlic
2 drained bottled pickled large jalapeno chilies, seeded and minced, about 1 1/2 Tbls.
2 tsp ground cumin
1 Tbls chili powder
1 tsp cumbled dried oregano
a pinch of ground cloves
2 Tbls vegetable oil
1 pound ground chuck
1/4 cup tomato paste
28 ounce can plum tomatoes including juice chopped ( I pureed in blender )
1/3 cup raisins
1/2 cup finely chopped pimiento-stuffed green olives
dried hot red pepper flakes to taste
Make the cornmeal dough: In the large bowl of an electric mixer proof the yeast with the sugar in 1/4 cup of the milk for 5 minutes, or until the mixture is foamy. Beat in the remaining 1/4 cup milk, the whole egg, the egg yolk, the sour cream and the butter, add 2 cups of the flour, the cornmeal, and the salt, and beat the mixture until it forms a dough. With the dough hook knead the dough, adding as much of the remaining 1/2 cup flour as necessary to keep the dough from sticking, for 4 minutes, or until it is smooth and elastic. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours and punch it down. The dough may be made 1 day in advance and kept covered and chilled. Let the dough return to room temperature before proceeding with the recipe.
Make the picadillo: In a large heavy skillet cook the onion, the garlic, the jalapenos, the cumin, the chili powder, the oregano, the cinnamon, the cloves, and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened, add the chuck, and cook the mixture over moderately high heat, stirring and breaking up any lumps, until the meat is no longer pink. Add the tomato paste, the tomatoes with the juice, the raisins, the olives, the red pepper flakes, and salt and pepper to taste, simmer the picadillo, stirring occasionally, for 10 to15 minutes, or until it is thickened and most of the liquid is evaporated, and let it cool. The picadillo may be made 1 day in advance and kept covered and chilled. Let the picadillo return to room temperature before proceeding with the recipe.
Divide the dough into 12 pieces. Working with 1 piece of dough at a time and keeping the remaining pieces covered with plastic wrap, on a lightly floured surface roll our the dough 1/8 inch thick and with a 6 inch round cutter cut each piece into a round. Put about 1/3 cup of the picadillo onto the bottom two thirds of each round and fold the rounds in half, enclosing the filling. ( I brushed the edges with egg wash before folding ) Seal the edges of the dough and crimp them decoratively. Transfer the empanadas with a spatula to a lightly oiled baking sheet and bake them in the middle of a preheated 450 degree oven for 10 to 15 minutes, or until they are golden. Transfer the empanadas to a rack and let them cool. Makes 12 empanadas.