Empanaditas
A traditional New Mexican Christmas recipe, they are deep-fried mincemeat turnovers. 1 1/2 c. raisins 2 c. applesauce or jam 1 c. sugar 1 tsp. ground coriander seed 1/2 tsp. cloves 1 tsp. cinnamon 1/2 c. shelled pinon nuts 1 tsp. salt
Grind meat, add raisins, applesauce, sugar, spices, and nuts. If the mixture is too dry, add a little of the meat stock, but be careful that the paste is not soft. If should be moist but thick in consistency. Make dough for turnovers as follows: 1 1/2 c. water or milk 3 tbsp. lard 1 1/2 tsp. salt 2 tbsp. sugar Flour
Soak yeast in warm water. Heat water or milk; add lard, salt, and sugar to it. Cool to lukewarm and add dissolved yeast. Add enough flour to make a medium dough. Do not let rise. Form dough into balls about 1 1/2 inches in diameter. Roll out on floured board. Place filling on half circle of dough, folding over other half circle to enclose. Pinch edges of dough together to prevent filling from leaking. Let rest 5 minutes. Deep fry empanaditas a few at a time in moderately hot oil (350 degrees) until golden brown, turning once. Drain on paper towels.
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