Ingredients
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2 3/4-3 cups flour
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3 -4 teaspoons lard or 3 -4 teaspoons shortening
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1 teaspoon salt
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3/4 cup very warm water
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3 large tomatoes, roasted,peeled,cored and chopped
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2 teaspoons vegetable oil
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1 large onion, chopped fine
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1 clove garlic, minced
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1 1/2 lbs ground lean pork
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1 teaspoon black pepper (fresh grind if you can)
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1 teaspoon ground cinnamon
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1/8 teaspoon ground cloves
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1/4 cup dark raisin
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4 teaspoons cider vinegar
Instructions
- ------For the Dough--------.
- In a large bowl add flour and cut in the lard/shortening to small pea size.
- Dissolve the salt in the hot water and work it into the flour mixture.
- Knead several minutes until smooth.
- Divide into six OR 12 balls, place on a plate and cover with plastic wrap.
- Let rest at room temp for 30 minutes.
- -----For the filling--------.
- Place tomatoes in a food processor and puree until smooth, adding 1/3 cup water as you go along.
- Heat the oil in a large skillet over medium heat.
- When hot add the onion and cook until soft, around 4 or 5 minutes.
- Stir in the garlic and cook for 2 more minutes.
- Add the pork and cook until done-drain.
- Add remaining ingredients, except almonds and salt, and cook for 30 minutes.
- Toast the almonds and stir into the filling, taste and add salt.
- Remove from heat and let cool a bit.
- Roll out the balls of dough and place equal amounts of filling off center on each round.
- Fold over and crimp-I like using the rope edge, fold pinch, fold pinch, etc.
- Place on a lightly greased baking sheet and bake at 375 for 20 minutes or until lightly browned OR fry in hot oil until golden brown, around 3 minutes per side.