These Mexican turnovers are beloved treats. Traditionally, they were made at Christmas and filled with dried fruits preserved from the fall harvest.

30 mins
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  • 1 cup chopped cooked beef or pork
  • 1/4 cup chopped green chilies
  • 2 tablespoons raisins
  • 1 tablespoon finely chopped onion
  • 1 teaspoon garlic salt
  • 1/8 teaspoon cumin
  • 1/8 teaspoon ground red pepper
  • Pastry for double-crust pie*
  • Milk
  • Salsa (optional)
  • Dairy sour cream (optional)
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For filling, in a mixing bowl combine the meat, chilies, raisins, onion, garlic salt, cumin, and red pepper. Set aside.
Divide pastry in half. On a lightly floured surface, roll half of the pastry into a circle about 12 inches in diameter. With a 3-1/2-inch round cutter, cut the pastry into ten circles, rerolling the scraps as necessary.
Place a scant 1 tablespoon filling on each circle. Moisten edges with water; fold each circle of dough in half, pressing edges with a fork to seal. Prick once or twice with fork to allow steam to escape.
Place on a baking sheet. Repeat with remaining dough and filling. Brush with milk. Bake in a 400 degree F oven about 15 minutes or until golden. Serve warm. If desired, top with salsa and sour cream. Makes about 20 appetizer servings.
Use homemade pastry or buy refrigerated folded pastry or pie crust mix.

nutrition information

Per Serving: cal. (kcal) 122, Fat, total (g) 7, chol. (mg) 5, sat. fat (g) 2, carb. (g) 10, pro. (g) 3, sodium (mg) 163, Percent Daily Values are based on a 2,000 calorie diet
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