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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

  • Dough:
  • 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
  • Filling:
  • 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.
  • Filling:
  • 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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