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Beef And Tomato Turnovers |
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Serves: 10 Print this Recipe1 recipe Lard Pastry 1 onion large, chopped 1 clove garlic minced 2 tablespoons butter or margarine 1/2 pound ground beef extra-lean 1/4 cup currants 1 tomato peeled, seeded, and chopped 6 green olives pimiento stuffed, chopped 2 teaspoons chili powder 1 teaspoon flour 1/2 teaspoon sugar Salt and freshly ground pepper to taste 2 eggs yolk 2 tablespoons water Prepare lard pastry; refrigerate dough for 1 hour, covered. In a skillet, sauté onion and garlic in butter or margarine until soft. Add beef, currants, tomato, olives, chili powder, flour, sugar, salt, and pepper to taste. Cook mixture for 5 minutes or until meat is no longer pink. Let cool. Roll out pastry dough 1/8 -inch thick on a floured surface and cut into 5-inch rounds. Divide filling amoung rounds; moisten edges with water. Fold rounds in half; press down edges with tines of a fork. Place on lightly greased cookie sheet. Beat egg yolks and water together until well blended; brush turnovers with egg wash. Bake in a preheated 375° oven for 30 minutes. Brush turnovers 3 times with egg wash during baking period. Turnovers are done when golden brown. Remove from oven and cool. Wrap in foil to transport to the picnic. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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