Empanadas With Picadillo

Ingredients

• Hide ingredients for No-Knead Refrigerator Rolls, omitting the yeast and using lard or shortening instead of butter 1 No-Knead Refrigerator Rolls, omitting the yeast and using lard or shortening instead of butter (opens in new tab) No-Knead Refrigerator Rolls, omitting the yeast and using lard or shortening instead of butter
  • ½ cup (120g) warm (105° to 115°F) water
  • 1 envelope (2 ¼ teaspoons) active dry yeast
  • 1 cup (235g) lukewarm (80° to 90°F) milk
  • 6 tablespoons (85g) unsalted butter, melted and slightly cooled
  • ¼ cup (50g) sugar
  • 1 large egg
  • 1 teaspoon salt
  • About 3 ½ cups (440g) all-purpose flour
  • (Melted butter)

  Sub-recipe steps

  1. Combine in a large bowl and let stand until the yeast is dissolved, about 5 minutes: ½ cup (120g) warm (105° to 115°F) water; 1 envelope (2 ¼ teaspoons) active dry yeast
  2. Stir into the dissolved yeast: 1 cup (235g) lukewarm (80° to 90°F) milk; 6 tablespoons (85g) unsalted butter, melted and slightly cooled; ¼ cup (50g) sugar; 1 large egg; 1 teaspoon salt
  3. Add and beat in until a soft dough forms: About 3 ½ cups (440g) all-purpose flour
  4. Transfer the dough to a large oiled bowl and turn once to coat with oil. Cover tightly and refrigerate for at least 12 hours and up to 3 days. When ready to bake, remove the dough from the refrigerator and allow it to rest, covered, for 30 minutes.
  5. Punch down the dough, divide it into 15 equal portions, and round them into balls. Place the rolls in 2 cake pans or one larger baking pan and allow to rise until doubled in bulk, 45 minutes to 1 hour.
  6. While the dough rises, preheat the oven to 425°F.
  7. Bake the rolls until golden brown, about 15 minutes. If desired, brush the tops with: (Melted butter)
• Hide ingredients for Picadillo 1 Picadillo (opens in new tab) Picadillo
  • 1 pound lean ground beef
  • 8 ounces fresh chorizo
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 cup chopped fresh tomatoes, or one 14 ½-ounce can diced tomatoes, drained
  • 1 tablespoon cider vinegar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cumin
  • Pinch of sugar
  • Pinch of ground cloves
  • 1 bay leaf
  • ½ cup raisins
  • (½ cup slivered almonds)
  • (½ cup pitted green olives, chopped)

  Sub-recipe steps

  1. Add to a large skillet over medium-high heat: 1 pound lean ground beef; 8 ounces fresh chorizo
  2. Cook, crumbling the meat with a spatula, until the mixture is nicely browned, 8 to 10 minutes. Transfer the meat to a plate and drain all but 2 tablespoons of fat from the skillet. Add: 1 onion, chopped
  3. Cook until the onions have softened, scraping up any browned bits off the bottom of the skillet. Return the browned meat to the skillet along with: 2 garlic cloves, minced; 1 cup chopped fresh tomatoes, or one 14 ½-ounce can diced tomatoes, drained; 1 tablespoon cider vinegar; 1 teaspoon ground cinnamon; ¼ teaspoon ground cumin; Pinch of sugar; Pinch of ground cloves; 1 bay leaf
  4. Simmer, covered, for 30 minutes. Add: ½ cup raisins; (½ cup slivered almonds); (½ cup pitted green olives, chopped)
  5. Cook, uncovered, for 10 minutes more. Remove the bay leaf before serving.
• Hide ingredients for 4 Hard-Boiled Eggs, peeled and quartered 1 4 Hard-Boiled Eggs, peeled and quartered (opens in new tab) 4 Hard-Boiled Eggs, peeled and quartered
  • Unshelled eggs, from the refrigerator
  • Cold water
  • Unshelled eggs, from the refrigerator

  Sub-recipe steps

  1. Place in a pot in a single layer: Unshelled eggs, from the refrigerator
  2. Cover them by 1 inch with: Cold water
  3. Bring to a boil over high heat. Promptly remove the pot from the heat, cover, and let the eggs stand: 8 to 12 minutes for large eggs, or 11 to 15 minutes for extra-large and jumbo eggs (6 to 10 minutes for small and medium eggs). For room temperature eggs, subtract 1 minute from these cooking times. The lower amount of time will yield eggs that have set whites and barely set yolks, while the higher amount of time will yield eggs that are hard-cooked all the way through. When the eggs are done, run cold water over them to stop the cooking.
  4. To peel hard-boiled eggs, crack the shell all over and roll the egg gently between the palms of your hands to free the thin tough skin from the egg and make shelling easier. Find the air cell and start peeling from there, peeling away the inner membrane along with the shell. Rinse the eggs after shelling to remove any shell fragments.
  5. To slice eggs smoothly, dip a knife blade into water before slicing. Hard-boiled eggs are best stored in their shells in the refrigerator. A peeled hard-boiled egg should be used within a few days.
  6. STEAM METHOD
  7. Have ready: Unshelled eggs, from the refrigerator
  8. If using a steamer insert, gently place the eggs inside, bring 1½ inches of water to a rapid boil in a pot, and fit the insert onto the pot. If using a steamer basket, place it inside the pot, bring the water to a boil, and gently place the eggs in the basket with long-handled tongs. Cover immediately and steam the eggs on high heat for 8 minutes for large eggs with a set white and fudgy yolk, or 11 minutes for eggs that are firm all the way through. For room temperature eggs, subtract 1 minute from these cooking times. As the eggs cook, fill a bowl with ice water. Immediately transfer the eggs to the ice water and cool completely. Peel as directed in I.
• 1 egg, beaten with 1 teaspoon water