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Empanaditas de Carne
Meat Turnovers
Mincemeat

1 lb boiling meat (cooked)
1 1/2 cups raisins
2 cups apple sauce or jam
1 cup sugar
1 tsp ground coriander seed
1/2 tsp ground cloves
1 tsp ground cinnamon
1 tsp salt
1/2 cup shelled pinyon nuts

Grind meat, add raisins, apple sauce, sugar, nuts, and spices. If
the mixture is too dry, add a little of the meat broth but be
careful that the paste is not soft. It should be moist but thick
in consistency. Make dough for turnovers as follows:

1 cake yeast
1 1/2 cups water or milk
3 tbs lard
1 1/2 tsp salt
2 tbs sugar
flour

Soak yeast in warm water. Heat water or milk; add fat, salt, and
sugar. Cool to lukewarm and add dissolved yeast. Add enough flour
to make a medium dough. Do *not* let rise. Roll out dough to 1/8
inch thick. Cut with biscuit cutter. If the dough rises after
the rounds are cut, roll them thin. Place 1.5 tsp. of mincemeat
in center of rolled-out dough, fold and pinch together.

Let turnovers stand for 5 minutes; then fry in deep fat until evenly
browned.

Empanaditas are normally served warm. If necessary, reheat on a
cookie sheet in the oven.

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