Meat Filled Turnovers
|For cornmeal pastry|
|Ground pork||1⁄2 Pound|
|Ground beef||1 1⁄2 Pound|
|Garlic||1 Clove (5 gm), minced / pressed|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Ground cinnamon||2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Slivered almonds||3⁄4 Cup (12 tbs)|
Prepare Cornmeal Pastry and chill as directed.
In a wide frying pan, melt butter over medium heat; crumble meat into pan and cook, stirring often, until no longer pink.
Drain off excess fat.
Stir in garlic, tomato puree, raisins, sherry, cinnamon, cloves, vinegar, and sugar.
Cook, uncovered, until most of the liquid has evaporated (about 20 minutes).
Stir in almonds; season to taste with salt and let cool.
On a floured board, roll out pastry 1/8 inch thick.
Cut into 3-inch rounds for small turnovers or 5-inch rounds for large turnovers.
Spoon equal amounts of the meat filling onto a side of each pastry round.
Moisten edges with water, fold over, and press together with a fork.
To fry, pour oil to a depth of 1 1/2 inches into a wide frying pan and heat to 375°F on a deep-frying thermometer.
When oil is hot, add turnovers in batches and cook until golden brown on both sides (about 2 minutes total).
Drain on paper towels.
To bake, arrange on a large baking sheet and place in a 400° oven for 15 to 20 minutes.