Picadillo Empanadas of the Immaculate Conception - Pati Jinich

Name: Picadillo Empanadas of the Immaculate Conception - Pati Jinich
Ingredients: 1 cup unsalted butter (at room temperature); 8 oz, about 185 g cream cheese or fresh nata (at room temperature); 2 1/3 cups all-purpose flour; 1/2 tsp salt; 1 egg (lightly beaten); 1/2 cup sesame seeds; 3 tbsp olive oil; 1/4 cup white onion (chopped); 1 garlic clove (finely chopped); 1 lb pork shoulder or butt (or combination of pork, beef and veal, ground); 3/4 tsp kosher or sea salt; 1 lb ripe tomatoes (pureed, or about 2 cups tomato puree); 2 cups chicken broth or water; Pinch of cumin; Pinch of ground cloves; 1/2 tsp cinnamon (ground); 1/4 cup slivered almonds (lightly toasted); 1/4 cup raisins; 1/4 cup Manzilla olives (chopped)

"Picadillo Empanadas of the Immaculate Conception recipe from Pati's Mexican Table Season 1, Episode 5 “Convent Food”..."

INGREDIENTS

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1 cup unsalted butter (at room temperature)

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8 oz, about 185 g cream cheese or fresh nata (at room temperature)

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2 1/3 cups all-purpose flour

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1/2 tsp salt

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1 egg (lightly beaten)

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1/2 cup sesame seeds

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3 tbsp olive oil

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1/4 cup white onion (chopped)

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1 garlic clove (finely chopped)

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1 lb pork shoulder or butt (or combination of pork, beef and veal, ground)

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3/4 tsp kosher or sea salt

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1 lb ripe tomatoes (pureed, or about 2 cups tomato puree)

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2 cups chicken broth or water

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Pinch of cumin

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Pinch of ground cloves

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1/2 tsp cinnamon (ground)

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1/4 cup slivered almonds (lightly toasted)

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1/4 cup raisins

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1/4 cup Manzilla olives (chopped)

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