Mexican: Empanaditas 02 by Recipe Cottage

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	Empanaditas 02

		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.