1 14-ounce package of double-crust pastry (makes about 12 to 16 four-inch squares);
you can also substitute with wonton wrappers
Filling
1 tablespoon vegetable or corn oil
2 tablespoons minced garlic
1/4 cup minced onion
1/4 cup minced tomatoes
1 cup ground veal
1 cup ground pork
1 cup ground or chopped chicken
salt and freshly ground pepper to taste
1 cup chopped hard-boild eggs (4 or 5 eggs)
1 cup chopped sweet pickles
Flatten pastry to a thickness of 1/8 inch. Cut into 4-inch squares. (If
you are using wonton wrappers, you don't have to do this. They're already
cut for you.). Set aside.
In a medium skillet, heat oil. Saute garlic, onion, and tomatoes. Cook
until garlic is brown and onions turn transparent. Add veal, pork and
chicken. Season with salt and pepper. Cook for 20 to 25 minutes, until meat
is done. Add eggs and pickles. Cook for 5 minutes longer. Allow mixture
to cool.
Preheat oven to 400 F. Fill each piece of dough with a spoonful of the mixture.
Fold to form a triangle. Wet edges with water and seal. Arrange on a cookie sheet
and bake the pastries for 25 to 30 minutes.
Recipe from Reynaldo Alejandro's The Philippine Cookbook - a best-seller - at
Tribung Pinoy's
Filipino Book Barn.
