Empanaditas

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

Ingredients
  • 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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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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