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
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Ingredients

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Directions

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

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  • 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.

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  • 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.

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  • 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.

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

Nutrition Facts

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

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