1 lb. beef chuck, cooked in water to cover until tender (reserve broth)
1 lb. lean pork, cooked in water to cover until tender (reserve broth)
1 c. raisins
2 c. applesauce or mincemeat or 1 c. of each
1 c. sugar
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. salt
1/2 c. pinon nuts or chopped pecans DOUGH: 3 c. flour
1 tsp. baking powder
1 tsp. salt
3 tbsp. shortening or lard
1 tbsp. sugar
1 egg, beaten
1 c. water Grind meat. Add remaining ingredients and place in large pot. Add enough reserved meat stock to thoroughly moisten. Simmer for about 15 minutes. If mixture appears too dry after simmering, add more meat stock. Allow to cool thoroughly. Combine dough ingredients. Blend in shortening until coarse. Add beaten egg and slowly add water, mixing well until dough forms a ball. Roll dough out to about 1/8 inch thick and cut with biscuit cutter. Fill each round with meat filling, fold over and pinch, sealing well. Fry in deep hot oil until browned. 36 turnovers. | 
