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- Delicious meat filling wrapped in pastry and either baked or deep fried. Wonderful for an appetizer served with salsa, guacamole or sour cream.
- Joani Bosco
- 1-1/2 lbs (.7 kg). pastry flour
- 8 oz (224 grm). shortening
- 1/2 oz (14 grm). salt
- 1 cup (225 ml) cold water
- 1 lb (.5 kg). cooked beef, chicken, pork or fish
- 1 onion, fine dice
- 1 green pepper, fine dice
- 2 stalks celery, fine dice
- 1-2 cloves garlic, minced
- 1 T chilies or to taste
- 1 T chili powder
- 3 T tomato paste
- 3 T olive oil
- pinch of crushed red pepper
- 1 T sugar
- salt and pepper to taste
- 1/4 cup (60 ml) beef or chicken stock
- Mix flour and salt.
- Rub in fat until consistency of sand
- Add water slowly (tossing) until dough is pliable.
- Roll thin and cut with round cutter.
- Moisten edges of dough.
- Add filling (below), fold in half and pinch to seal.
- Bake in oven at 400 degrees (200 C.) or fry at 360 degrees (175 C.) until golden.
- Serve with salsa, guacamole or sour cream.
- Brown onion, green pepper and garlic in oil.
- Add seasonings, cooked and drained meat (shredded or finely chopped) and tomato paste.
- Simmer for 5 minutes, add liquid as necessary.
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