Mexican Pastries

This Mexican pastry is perfect for a dinner that needs a little spicing up.

Ingredients:

• 1 medium jicama
• 1 tablespoon lime juice
• 1 box (15 oz) refrigerated pie crusts, softened as directed on box
• 1/4 cup canola oil
• 1 pound skirt or flank steak
• 1/2 cup tomatillos husked and diced
• 1 small red onion diced
• 1 can (15oz) black beans drained
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 tablespoon pickled jalapenos
• milk
• salsa
• sour cream

Directions:

Heat oven to 350 degrees. Peel and dice jicama, toss with lime juice and set aside. Place pie crusts at each end of 11" x 7" x 1-1/2" baking pan. Slice steak against the grain into 1/2 inch strips. Dice steak in 1/2 inch pieces. In large skillet heat canola oil and add steak, diced jicama, tomatillos, and onion. Cook and stir over medium heat for four minutes. Add beans, seasonings, and jalapenos cook and stir an additional two minutes. Place half mixture on each pie crust. Moisten edges of crust with water and fold making sure crust is sealed. Cut three slits in each pastry. Brush with milk. Bake one hour Serve hot with salsa and sour cream

Number of Servings: 4-6

Notes from the Cook: Tossing the jicama in lime juice prevents darkening until you cook it. If the steak is slightly frozen it will be easier to cut.