These Mexican turnovers are beloved treats. Traditionally, they were made at Christmas and filled with dried fruits preserved from the fall harvest.

Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
30 mins
bake:
15 mins
total:
45 mins
Servings:
20
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For filling, in a mixing bowl combine the meat, chilies, raisins, onion, garlic salt, cumin, and red pepper. Set aside.

    Advertisement
  • Divide pastry in half. On a lightly floured surface, roll half of the pastry into a circle about 12 inches in diameter. With a 3-1/2-inch round cutter, cut the pastry into ten circles, rerolling the scraps as necessary.

  • Place a scant 1 tablespoon filling on each circle. Moisten edges with water; fold each circle of dough in half, pressing edges with a fork to seal. Prick once or twice with fork to allow steam to escape.

  • Place on a baking sheet. Repeat with remaining dough and filling. Brush with milk. Bake in a 400 degree F oven about 15 minutes or until golden. Serve warm. If desired, top with salsa and sour cream. Makes about 20 appetizer servings.

*Note:
  • Use homemade pastry or buy refrigerated folded pastry or pie crust mix.

Nutrition Facts

122 calories; fat 7g; cholesterol 5mg; saturated fat 2g; carbohydrates 10g; protein 3g; sodium 163mg.
Advertisement