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leftover roast beef raisins boiling water onion garlic butter black olives green chili dark brown sugar fresh cilantro salt pepper egg flour salt shortening cold water egg
Viewed: 10 - Published at: 6 years agoIngredients
- 34 lb leftover roast beef
- 13 cup raisins
- 1 cup boiling water
- 1 small onion, minced
- 2 garlic cloves
- 2 tablespoons butter
- 13 cup black olives, chopped
- 13 cup mild green chili, chopped
- 3 tablespoons dark brown sugar
- 2 tablespoons fresh cilantro, minced
- 34 teaspoon salt
- 12 teaspoon pepper
- 1 egg, beaten
- 4 cups flour, unsifted
- 1 teaspoon salt
- 1 13 cups shortening
- 12 tablespoons cold water
- 1 egg, beaten
Method
- FILLING:.
- In food processor, chop beef fine.
- Soak raisins in boiling water.
- Drain and dry.
- Saute onion & garlic in butter.
- Combine beef, raisins, sauteed ingredients, olives, chiles, brown sugar, cilantro, salt, pepper, and egg.
- PASTRY:.
- Combine flour, salt in large bowl.
- Cut in shortening with pastry blender.
- Sprinkle in cold water and mix lightly with fork.
- With hands shape dough.
- in ball and divide in half.
- Roll half dough between 2 sheets of saxed.
- paper to 21 x 11 inches.
- Peel off top layer of paper.
- Cut 8 - 5".
- circles.
- Place on ungreased baking sheets.
- Spoon 3 tablespoons meat mix into each.
- circle.
- Moisten edges with water.
- Fold pastry in half and press edges to.
- firmly seal.
- Crimp edges or press edges with tines of fork.
- Prick tops.
- with fork.
- Brush with beaten egg.
- Repeat with other half of pastry.
- Bake.
- 35 minutes.
- Serve warm or at room temperature.
