Beef Cocktail Turnovers
Filling:
2 cups roast been, finely minced
2 tablespoons butter
3 tablespoons onion, minced
1 garlic clove, minced
1/4 cup currents, soaked in wine
1/4 cup pine nuts, toasted and minced
2 tablespoons adobo sauce
2 cups peanut oil
Saute onion and garlic in butter; remove to mixing bowl. Toast pine nuts and mince; add to bowl. Drain currents except for 1 teaspoon wine; add to bowl. Combine beef and adobo sauce with ingredients in bowl and allow to sit while pastry is being made.
Pastry:
Pie dough for double crust pie:
3 cups flour
1 cup butter
1/2 teaspoon salt
8 tablespoons iced water
Combine flour and salt, cut in butter and add water until a pinch of dough will stay together when pressed between your fingers. Preheat oven to 325 and warm a large platter.
Roll our dough to sell than 1/4 inch thick; cut rounds about 3 inches in diameter. Place a tablespoon filling on each round and seal the edges by pressing with the tines of a fork. Do not over fill and be sure to seal completely. Heat oil in a large skillet to about 325 degrees; drop in a bit of dough and if it sizzles right away, the temperature is right. Gently place four to six pies in the hot oil and cook until golden on both sides. Remove to warm platter lined with paper towels and continue until all pies are fried.