Ingredients Jump to Instructions ↓

  1. 3 cups 187g / 6.6oz Unbleached flour

  2. 1/2 teaspoon 2 1/2ml Salt

  3. 1 cup 198g / 7oz Lard - (or shortening)

  4. 3/4 cup 177ml Cold water

  5. 1 tablespoon 15ml Lemon juice

  6. 2 Egg yolks Filling

  7. 2 tablespoons 30ml Annatto oil

  8. 1 lb 454g / 16oz Beef chuck - cut in

  9. 1/2 inch 1 1/2 teaspoons 7 1/2ml Salt Freshly grated black pepper Cayenne - to taste

  10. 1 cup 62g / 2 1/5oz Finely chopped onions

  11. 3 Garlic - minced

  12. 1 Green bell pepper - finely (large)

  13. 1 Jalapeno chile - finely

  14. 4 Tomatoes - peeled, seeded Chopped

  15. 1/4 cup 40g / 1.4oz Raisins

  16. 3 tablespoons 45ml Red wine vine

Instructions Jump to Ingredients ↑

  1. Recipe Instructions l Cup pimiento-stuffed green -olives, chopped 1 Egg, beaten 1 tbs 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.


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