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rissóis de carne MAKES ABOUT 36 TURNOVERS

the recipe for these turnovers from two feisty elderly sisters were selling them from a jerry-rigged stall during the Festa I gotwho do Senhor Santo Cristo dos Milagres, Portugal’s largest religious

feast, on the island of São Miguel in the Azores. Traditionally, the meat is picada, or minced, by hand—as one sister was doing while the other was handing out turnovers to customers as fast as they came out of the oil—and I highly recommend undertaking the task. It’s good for the meat’s texture, and it’s good for your soul. I played with the recipe a bit and got rid of the egg-and-breadcrumb coating, which can make the turnovers heavy. Now there’s nothing but a light crunch. FOR THE TURNOVER DOUGH 2 CUPS WHOLE MILK 4 TABLESPOONS UNSALTED BUTTER, CUT INTO 3 PIECES 1½ TEASPOONS KOSHER SALT 2 CUPS ALL-PURPOSE FLOUR, PLUS MORE FOR DUSTING FOR THE FILLING 2 TABLESPOONS OLIVE OIL ¾ POUND BONELESS BEEF CHUCK OR ROUND, MINCED BY HAND, OR ¾ POUND GROUND BEEF 1 SMALL YELLOW ONION, MINCED 2 GARLIC CLOVES, MINCED 1½ TABLESPOONS AMPED-UP RED PEPPER PASTE 1 TABLESPOON DOUBLE-CONCENTRATE TOMATO PASTE ½ TEASPOON GROUND ALLSPICE

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The new portuguese table david leite  

The new portuguese table david leite