The cuisine of
The crust of these turnovers is made from masa (corn flour), which is commonly used to make corn tortillas, tamales, enchiladas, and similar dishes. To complement this dish, sip on a Salvadoran Pilsner beer.
Salvadoran Turnovers
- ½ cup chickpeas, mashed
- ½ cup diced, cooked potatoes
- ½ cup green beans, cooked and chopped
- ½ cup diced, lean, cooked pork
- 1 tablespoon chopped onion
- 4 tablespoons tomato paste
- ½ + 1 teaspoon salt
- 2 cups masa, available in some grocery stores and in Latin-American grocery stores
- 1¼ to 1½ cup lukewarm water
- oil for frying
- In a medium-size bowl, mix chickpeas, potatoes, beans, pork, onion, tomato paste, and the half teaspoon of salt together and set aside.
- In another medium-size bowl, combine masa and 1 teaspoon salt. Gradually add enough water, stirring constantly, to make a stiff dough. Divide into 24 pieces, roll each piece into a ball and place under a damp towel.
- Place one ball between two sheets of plastic wrap and flatten with a plate. Remove top plastic and place a tablespoon of filling in the center of the dough. Press filling down.
- Pull up one side of plastic to flip one half of the dough over the other, covering filling and creating a crescent. Press edges together and place under a damp towel. Repeat with remaining turnovers.
- Place about ¼ to ½ inch of oil in a non-stick frying pan and heat. Place turnovers in hot oil and fry over low heat until each side is golden, about 5 minutes on each side. Drain on paper towels.
Yield: 24 turnovers.
Approximate nutritional content per turnover: 82 calories, protein 2 g., fat 4 g., carbohydrate 11 g., fiber 1 g.
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