Pastry: Combine flour and salt. Cut in lard (or shortening). Combine water with lemon juice (or vinegar) and yolks and mix well. Add to flour and, with your hands, form into a ball and chill for 30 minutes. Cut ball in half and roll into large thin 16 x 20-inch rectangle. Cut into 4 x 4 inch squares and chill until filling is ready. Filling: Heat oil in large skillet and brown beef well, 1/3 at a time. Add salt, pepper and cayenne to taste and remove from pan. Saute onions, garlic , pepper and chile until soft. Return meat and any juices to pan. Add tomatoes, raisins, and vinegar. Cook until meat is very tender, 30 to 45 minutes. Stir in olives and cook for another 10 minutes. Cool to room temperature Assembly: Place 2 to 3 tablespoons of filling in pastry squares. Fold over and seal. Trim any excess pastry but keep triangle shape. Mix egg and milk (or cream or water) for an egg wash and brush it onto the turnovers. Place on greased cookie sheets. Bake in preheated 375F oven for 15 minutes until golden. Serve warm or at room temperature. Makes approximately 4 pastries. From the San Francisco Chronicle, 8/10/88. Posted by Stephen Ceideberg; November 11 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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|Serving Size: 1 Serving (3949g)|
|Recipe Makes: 1|
|Calories from Fat: 3354 (56%)|
|Amt Per Serving||% DV|
|Total Fat 372.7g||497 %|
|Saturated Fat 142.3g||711 %|
|Monounsaturated Fat 162.3g|
|Polyunsanturated Fat 41.7g|
|Cholesterol 4062.1mg||1250 %|
|Sodium 620.7mg||21 %|
|Potassium 8199.4mg||216 %|
|Total Carbohydrate 478.5g||141 %|
|Dietary Fiber 46.4g||186 %|
|Sugars, other 432.1g|
|Protein 200.8g||287 %|
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Calories per serving: 6025
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