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1
------For the Dough--------.
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2
In a large bowl add flour and cut in the lard/shortening to small pea size.
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3
Dissolve the salt in the hot water and work it into the flour mixture.
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4
Knead several minutes until smooth.
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5
Divide into six OR 12 balls, place on a plate and cover with plastic wrap.
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6
Let rest at room temp for 30 minutes.
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7
-----For the filling--------.
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8
Place tomatoes in a food processor and puree until smooth, adding 1/3 cup water as you go along.
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9
Heat the oil in a large skillet over medium heat.
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10
When hot add the onion and cook until soft, around 4 or 5 minutes.
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11
Stir in the garlic and cook for 2 more minutes.
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12
Add the pork and cook until done-drain.
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13
Add remaining ingredients, except almonds and salt, and cook for 30 minutes.
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14
Toast the almonds and stir into the filling, taste and add salt.
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15
Remove from heat and let cool a bit.
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16
Roll out the balls of dough and place equal amounts of filling off center on each round.
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17
Fold over and crimp-I like using the rope edge, fold pinch, fold pinch, etc.
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18
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.
