Recipe by Diana Adcock
READY IN: 1hr 48mins




  • ------For the Dough--------.
  • In a large bowl add flour and cut in the lard/shortening to small pea size.
  • Dissolve the salt in the hot water and work it into the flour mixture.
  • Knead several minutes until smooth.
  • Divide into six OR 12 balls, place on a plate and cover with plastic wrap.
  • Let rest at room temp for 30 minutes.
  • -----For the filling--------.
  • Place tomatoes in a food processor and puree until smooth, adding 1/3 cup water as you go along.
  • Heat the oil in a large skillet over medium heat.
  • When hot add the onion and cook until soft, around 4 or 5 minutes.
  • Stir in the garlic and cook for 2 more minutes.
  • Add the pork and cook until done-drain.
  • Add remaining ingredients, except almonds and salt, and cook for 30 minutes.
  • Toast the almonds and stir into the filling, taste and add salt.
  • Remove from heat and let cool a bit.
  • Roll out the balls of dough and place equal amounts of filling off center on each round.
  • Fold over and crimp-I like using the rope edge, fold pinch, fold pinch, etc.
  • Place on a lightly greased baking sheet and bake at 375 for 20 minutes or until lightly browned OR fry in hot oil until golden brown, around 3 minutes per side.