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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix flour, salt and sugar; add shortening and mix well. | 2. Add beaten egg to water and then to dry mixture. | 3. Dough should be soft but not sticky. | 4. Make small balls of dough. | 5. Roll out to 5 inches diameter and 1/8" thick. | 6. Place a heaping teaspoon of filling on half of rolled out dough turning other half of dough over and pressing edges together. | 7. Pinch edges between thumb and fore finger giving the dough a half-turn. | 8. Fry in deep fat until golden brown. | 9. Drain. | 10. To make fruit filling, add enough water to cover the dried fruit and raisins. | 11. Cook over low heat until tender. | 12. Add sugar, spices, and nuts. | 13. Mix until well blended. ( A 21 oz. can of fruit pie filling can be | 14. substituted for the fruit filling.) | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	6	cups		3469.68	759.6324	56.406000000000006	13.4616
salt	1	teaspoon		-	-	-	-
sugar	1	tablespoon		604.485	151.197	0.0	0.0
shortening	3/4	cup		1359.15	0.0	0.0	153.75
water	1 1/2	cups		0.0	0.0	0.0	0.0
fruit	20	ounces	mixed	107.7281	25.5712	4.6493	0.7371
raisin	1/2			249.15	65.604	2.7968	0.3795
sugar	3/4	cup		604.485	151.197	0.0	0.0
clove	1/2	teaspoon		2.877	0.6881	0.0627	0.1365
cinnamon	1	teaspoon		-	-	-	-
nutmeg	1/2	teaspoon		5.775	0.5422	0.0642	0.3994
pine nut	1	cup		908.55	17.658	18.4815	92.2995

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.