In article > ,
Rich McCormack > wrote:

> Melba's Jammin' wrote:
>
> > I think of them as little meat tartlets - standard-type pie dough with
> > filling - seems i've seen the fillings involving raisins sometimes. I
> > haven't made them in a very long time and am not sure I have the recipe
> > around.
>
> Picadillo is a common filling for empanadas. Plumped raisins
> are a typical ingredient in picadillo. Not all empanadas are
> made using wheat flour pastry dough, and not all are baked.
> My daughter's in-laws emigrated to the US from Colombia, SA.
> Her brother-in-law makes a Colombian version of empanada made
> with a dough that appears to be a mix of masa and cornmeal.
> The flattened circles of dough are filled with a picadillo
> type filling, the edges are sealed, then the empanadas are
> fried in hot oil. Mmmm, mmm...good stuff. I've tried for
> several years to wrangle the recipe from him. So far,
> no success.
>
> Rich

Thanks for the clarification. I'm remembering now the picadillo
component. :-)
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.