Empanadas
Makes 3 dozen
DOUGH:
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup shortening
1/4 cup sugar dissolved in 1/2 cup milk
1/2 teaspoon anise oil, optional
SWEET FILLING:
1 1/2 cups pumpkin or mashed sweet potatoes
1/2 cup sugar
1/2 cup pine nuts or almonds
1/2 cup raisins
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon anise oil, optional
MEAT FILLING:
1/2 cup boiled pork
1/2 cup dried, diced apricots
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup raisins and currants
1/2 cup almonds, chopped
1/2 cup meat stock
Preheat oven to 375 degrees. Dough: sift dry ingredients and cut in shortening. Add sweetened milk and anise. Stir until dough follows fork around bowl. Knead 2 or3 times on floured board and roll out about 1/4 inch thick. Cut into 4-inch circles. Now make either sweet or meat filling: put all ingredients in a bowl and mix well. Place 1 tablespoon of filling on half of the circle of dough. Fold over and crimp edges with fork. Brush pies with canned milk or eggwhite. Bake on greased baking sheet for 15 minutes, or until golden brown. Sprinkle with sugar and cinnamon, or powdered sugar.
