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Makes 30 - 32 3-inch turnovers
- 1 tablespoon vegetable oil
- 1 pound coarsely ground beef or pork
- 1 medium white onion, diced
- 1 cup Frontera Roasted Tomato Salsa, Frontera Chipotle Salsa or Frontera Red Pepper & Garlic Salsa
- 1/2 cup each: chopped green olives, raisins
- 2 tablespoons dark brown sugar
- Salt, about 3/4 teaspoon
- 2 packages (15 ounces each) refrigerated ready-made pie dough
- 1 large egg beaten with 2 tablespoons milk
- In a large skillet set over medium heat, cook pork and onion in oil, stirring, until nicely browned, about 10 minutes. Add salsa, olives, raisins, brown sugar and salt; cook until thick, about 5 minutes. Cool.
- On a lightly floured work surface, roll pie dough to about 1/16th of an inch thick. Cut out 12 3-inch circles. Lightly paint the edges of each circle with water. Scoop about 1 1/2 teaspoons of filling onto each, fold over and press edges together with a fork. Put on lightly greased baking sheet. Brush tops with egg-milk mixture. Bake at 400 degrees until golden, 15 to 18 minutes. Serve warm.
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