1 lb (500 g) Lean Ground Canadian Pork
1 medium onion, chopped
2 large tomatoes, peeled, seeded and chopped (or 2 chopped canned tomatoes)
2 Tbsp (25 ml) vinegar
1 clove garlic, minced
1 tsp (5 ml) cinnamon
1/4 tsp (1 ml) EACH cumin, oregano
pinch ground cloves
1/2 cup (125 ml) EACH raisins, toasted chopped almonds
1/4 cup (50 ml) sliced stuffed olives
salt to taste
1/3 cup (75 ml) water (add more if needed)
2 cups (500 ml) all purpose flour
1/2 tsp (2 ml) salt
1 cup (250 ml) butter, cut into cubes
8 oz (250 g) package cream cheese, cut into cubes
1 egg (mixed with 1 Tbsp/15 ml water)
In a large skillet over medium-high heat, brown pork. Drain off any excess fat. Add onion, tomatoes, vinegar, garlic, cinnamon, cumin, oregano and cloves. Cook, covered, until onion is soft. Stir in raisins, almonds, olives, cayenne and salt. Cover and simmer 30 minutes, adding water if needed. Cool.
Meanwhile, make pastry. Combine flour and salt in food processor. Add butter and cream cheese; process until pastry forms a ball. Roll out to 1/8? (3mm) thickness. Cut into 3½” (9 cm) rounds. Place a generous teaspoonful of filling on each round. Fold over and seal with a fork. Brush with egg mixture. Bake on ungreased baking sheet at 400ºF (200ºC) for 20 minutes or until golden.
Note: Always cook ground pork to well done.