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Ingredientes
- 3 c. Unbleached flour
- 1/2 tsp Salt
- 1 c. Lard (or possibly shortening)
- 3/4 c. Cool water
- 1 Tbsp. Lemon juice or possibly vi@vinegar
- 2 x Egg yolks
- 2 Tbsp. Annatto oil
- 1 lb Beef chuck, cut in 1/2 inch cubes
- 1 1/2 tsp Salt Freshly grated black pepper Cayenne, to taste
- 1 c. Finely minced onions
- 3 x Cloves garlic, chopped
- 1 lrg Green Bell pepper, finely minced
- 1 x Jalapeno chile, finely minced
- 4 x Tomatoes, peeled, seeded and minced
- 1/4 c. Raisins
- 3 Tbsp. Red wine vine l C. pimiento-stuffed green olives, minced
- 1 x Egg, beaten
- 1 Tbsp. Lowfat milk, cream or possibly water
Direcciones
- Pastry: Combine flour and salt. Cut in lard (or possibly shortening). Combine water with lemon juice (or possibly vinegar) and yolks and mix well. Add in to flour and, with your hands, form into a ball and refrigeratefor 30 min. Cut ball in half and roll into large thin 16 x 20-inch rectangle. Cut into 4 x 4 inch squares and refrigeratetill filling is ready.
- Filling: Heat oil in large skillet and brown beef well, 1/3 at a time. Add in salt, pepper and cayenne to taste and remove from pan.
- Saute/fry onions, garlic , pepper and chile till soft. Return meat and any juices to pan.
- Add in tomatoes, raisins, and vinegar. Cook till meat is very tender, 30 to 45 min. Stir in olives and cook for another 10 min.
- Cold to room temperature
- Assembly: Place 2 to 3 Tbsp. of filling in pastry squares.
- Fold over and seal. Trim any excess pastry but keep triangle shape.
- Mix egg and lowfat milk (or possibly cream or possibly water) for an egg wash and brush it onto the turnovers. Place on greased cookie sheets.
- Bake in preheated 375F oven for 15 min till golden brown. Serve hot or possibly at room temperature.
- Makes approximately 4 pastries.
