Cuban Picadillo and Empanadas Recipe

Cuban Picadillo Recipe 

Fancy a complete change from a chilli, then this Cuban version of a savoury mince dish is for you. You could make it for lunch or as the Cubans say 'Lonchando'. Make lots and make Empanadas with the rest. It's amazing flavour comes from the addition of capers, sultanas and olives, Make it as hot as you like. This version differs slightly from a previous post.

Method, in a little oil, fry your mince, chop up an onion, chop up a couple of cloves of garlic, chop up a red pepper into small pieces, add fresh chilli to taste and stir the lot around for five minutes or so then a squirt of tomato puree - fry it a moment, add a teaspoon of cumin, a teaspoon of chilli powder, bay leaves and a couple of cloves, when you can smell the spices add a mug of chicken stock, a tblsp of white wine/cider vinegar and a tin of toms. Simmer for twenty minutes.

Then add some sultanas, a tablespoon of capers and some olives that you have cut in half. Allow to bubble away for another ten mins, serve with rice or air fried potatoes.

Empanadas

Pastry 4oz Plain flour 2oz Butter, Pinch Baking Powder Salt, I make pastry in a liquidiser, add a bit of water, make a ball and put in fridge for a bit. Fill with Picadillo and seal the pasties, bake in airfryer for about twenty five mins or until browned.