Pork Turnovers (Empanadillas de Cerdo)

George Garcia, 1983 Puerto Rican Cooking Show Demonstrator

• 1½ lbs. pork
• 1 T. achiote oil
• ½ round onion, chopped
• 2 cloves garlic, minced
• 3 green onions, finely chopped
• ½ bunch Chinese parsley, chopped
• 1 (7-oz.) jar chopped pimientos
• 1 tsp. dried oregano leaves
• 1 (8-oz.) can tomato sauce
• 1 (16-oz.) can pitted black olives, drained
• 1½ tsp. salt
• 1 Hawaiian chili pepper, chopped
• 2 c. biscuit mix
• 2 c. flour
• 2 tsp. baking powder
• ½ c. shortening
• 1 c. water
• 1 egg, beaten

Dice pork. In a saucepan, heat achiote oil and brown the pork. Add onion, garlic, green onions, parsley, pimientos and oregano. Cover and simmer for 10 minutes. Stir in tomato sauce, olives, salt and chili pepper; cook on low heat for 1 hour, stirring occasionally. Cool. Preheat oven to 375°. In a large bowl, combine biscuit mix, flour and baking powder; cut in shortening. Sprinkle water, 1 tablespoon at a time, over flour mixture. Toss lightly with fork. Press firmly to form a ball. Roll out ¼ inch thick on floured board. Cut into 4-inch squares. To form a shape, fit each pastry square over the bottom of a small 1½-inch diameter glass or cup. Place a paper liner in each muffin cup, and then add a “shaped pastry” in each paper cup. Fill each one with 2 tablespoons meat mixture. Wet corners of pastry with water and pinch corners together to secure. Brush with beaten egg; bake for 20 minutes or until lightly browned. Makes 24 servings.