Ingredients Jump to Instructions ↓

  1. 3 c Unbleached flour

  2. 1/2 ts Salt

  3. 1 c Lard (or shortening)

  4. 3/4 c Cold water

  5. 1 tb Lemon juice or vi

  6. 2 Egg yolks

Instructions Jump to Ingredients ↑

  1. tb Annatto oil 1 lb Beef chuck, cut in 1/2 inch -cubes 1 1/2 ts Salt Freshly grated black pepper Cayenne, to taste 1 c Finely chopped onions 3 Cloves garlic, minced 1 lg Green Bell pepper, finely -chopped 1 Jalapeno chile, finely -chopped 4 Tomatoes, peeled, seeded -and chopped 1/4 c Raisins 3 tb Red wine vine l Cup pimiento-stuffed green -olives, chopped 1 Egg, beaten 1 tb Milk, cream or water Pastry: Combine flour and salt. Cut in lard (or shortening). Combine water with lemon juice (or vinegar) and yolks and mix well. Add to flour and, with your hands, form into a ball and chill for 30 minutes. Cut ball in half and roll into large thin 16 x 20-inch rectangle. Cut into 4 x 4 inch squares and chill until filling is ready. Filling: Heat oil in large skillet and brown beef well, 1/3 at a time. Add salt, pepper and cayenne to taste and remove from pan. Saute onions, garlic , pepper and chile until soft. Return meat and any juices to pan. Add tomatoes, raisins, and vinegar. Cook until meat is very tender, 30 to 45 minutes. Stir in olives and cook for another 10 minutes. Cool to room temperature Assembly: Place 2 to 3 tablespoons of filling in pastry squares. Fold over and seal. Trim any excess pastry but keep triangle shape. Mix egg and milk (or cream or water) for an egg wash and brush it onto the turnovers. Place on greased cookie sheets. Bake in preheated 375F oven for 15 minutes until golden. Serve warm or at room temperature. Makes approximately 4 pastries. From the San Francisco Chronicle, 8/10/88. Posted by Stephen Ceideberg; November 11 1992. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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