Empanaditas

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



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Ingredients
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    1   cup 
    chopped cooked beef or pork
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    1/4  cup 
    chopped green chilies
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    2   tablespoons 
    raisins
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    1   tablespoon 
    finely chopped onion
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    1   teaspoon 
    garlic salt
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    1/8  teaspoon 
    cumin
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    1/8  teaspoon 
    ground red pepper
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    Pastry for double-crust pie*
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    Milk
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    Salsa (optional)
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    Dairy sour cream (optional)

Directions
1.
For filling, in a mixing bowl combine the meat, chilies, raisins, onion, garlic salt, cumin, and red pepper. Set aside.
2.
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.
3.
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.
4.
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.
*Note:

1.
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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