James
Mincemeat Empanadillas
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.
We lay there and looked up at the night sky and she told me about
stars called blue squares and red swirls and I told her I'd never heard of them.
"Of course not," she said, "the really important stuff they never
tell you. You have to imagine it on your own."