Recipe from Better Homes and Gardens
These Mexican turnovers are beloved treats. Traditionally, they were made at Christmas and filled with dried fruits preserved from the fall harvest.
Prep Time: 30 mins
see savings1 cupchopped cooked beef or pork
see savings1/4 cupchopped green chilies
see savings2 tablespoonsraisins
see savings1 tablespoonfinely chopped onion
see savings1 teaspoongarlic salt
see savings1/8 teaspooncumin
see savings1/8 teaspoonground red pepper
see savingsPastry for double-crust pie*
see savingsSalsa (optional)
see savingsDairy sour cream (optional)
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.
Use homemade pastry or buy refrigerated folded pastry or pie crust mix.
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