Empanadas

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This is a traditional mexican recipe. You can make 12 for a tapas-light snack-or 6 for a hearty meal. I could live on these!!

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Steps

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------for the dough--------.

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In a large bowl add flour and cut in the lard / shortening to small pea size.

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Dissolve the salt in the hot water and work it into the flour mixture.

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Knead several minutes until smooth.

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Divide into six or 12 balls , place on a plate and cover with plastic wrap.

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Let rest at room temp for 30 minutes.

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-----for the filling--------.

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Place tomatoes in a food processor and puree until smooth , adding 1 / 3 cup water as you go along.

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Heat the oil in a large skillet over medium heat.

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When hot add the onion and cook until soft , around 4 or 5 minutes.

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Stir in the garlic and cook for 2 more minutes.

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Add the pork and cook until done-drain.

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Add remaining ingredients , except almonds and salt , and cook for 30 minutes.

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Toast the almonds and stir into the filling , taste and add salt.

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Remove from heat and let cool a bit.

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Roll out the balls of dough and place equal amounts of filling off center on each round.

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Fold over and crimp-i like using the rope edge .

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Ingredients

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flour, lard, salt, water, tomatoes, vegetable oil, onion, garlic, ground lean pork, black pepper, ground cinnamon, ground cloves, dark raisin, cider vinegar, slivered almonds