Make medieval runzas: Bake these filled buns on a Sunday afternoon and tuck them into lunchboxes throughout the week, or assemble them one evening, stash them in the fridge, and bake them the next day for supper. If you’d like, add a few slivers of Manchego or other cheese as you fill each bun.
Put the sweet potato in a pot and cover with water. Bring to a boil, add the cabbage and raisins, cover, and cook for 5 minutes. Drain well in a sieve, then transfer to a large bowl and stir in the meat, cumin, cinnamon, nutmeg, mace (if using), salt, and pepper.
Cut the dough into sixteen portions and roll each out on a floured surface to a circle about 6 inches (15 cm) in diameter. Put
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