Ingredients
For dough
2 large egg yolks
3 tablespoons butter, melted
2 1/2 tablespoons sugar
3/4 teaspoon vanilla
4 tablespoons port wine
2 1/4 cups flour
1/4 teaspoon salt
For filling
Mincemeat or marmalade or preserves
For frying
vegetable oil
For dusting
Powdered sugar
Directions
Beat together egg yolks, butter, sugar, and salt.
Add vanilla and wine. Add to flour and make a stiff dough.
Wrap in clear plastic wrap paper and let the dough rest for about 1/2 hour.
Roll out on floured board to the thickness of ordinary pie crust.
Cut in 3-inch circles.
Put in about a teaspoon and half of mincemeat [or marmalade or preserves], fold over, and press wet edges together with fork.
Prick on top to make an air vent.
Fry in hot oil until golden brown.
Drain and sprinkle with icing sugar.
Serve hot or cold.
Notes
The recipe in this entry was adapted from one in "Sunset Chefs of the West" by Four Hundred and Seventy-four of the Best Men Cooks in the West (Menlo Park. California: Lane Publishing Co., 1951). For the complete copyright-free text see www.archive.org.... Photo: Mary Melfi. | 
