Empanadas

Originally in the 1991 cookbook

Ingredients

1 tsp margarine
1/2 pound hamburger or pork
1 tsp garlic salt
1/2 cup tomato sauce
1/2 cup raisins
2 tsp cinnamon
1 tsp salt
1/2 tsp ground cloves
2 tbsp vinegar
1 tbsp sugar
3/4 cup slivered almonds
pie crust for double-crust 9-inch pie
– salad oil (optional)

Directions

  1. In a wide frying pan, melt margarine over medium heat; add meat and cook, stirring often, until meat loses its pink color. Drain off excess fat.
  2. Stir in garlic salt, tomato sauce, raisins, cinnamon, salt, cloves, vinegar, and sugar.
  3. Cook, uncovered, over medium heat for 20 minutes or until most of the liquid has evaporated.
  4. Add almonds; cool.
  5. Prepare pie pastry.
  6. Roll out to 1/8 inch thickness and cut out 3 inch circles for little turnovers, 4 or 5 inch circles for large turnovers.
  7. Spoon filling mixture evenly on one side of each pastry round, moisten edges of pastry, fold over, and seal.
  8. Heat at least 1 inch of oil to 370 degrees F and cook turnovers until brown on both sides, or heat oven to 400 degrees F, baking for 15-20 minutes or until brown.

Makes 3 1/2 dozen small or 15 large turnovers.

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