Savory Pork Turnovers Recipe

Ingredients

• 6 cups all-purpose flour
• 2 teaspoons sugar
• 1-1/2 teaspoons salt
• 1 cup shortening
• 1 cup cold butter
• 12 to 18 tablespoons cold water
• FILLING:
• 2 pounds ground pork
• 3 tablespoons butter
• 1/2 cup chopped onion
• 2 cups cooked cubed peeled potatoes
• 2 cups diced peeled tart apples
• 3 tablespoons all-purpose flour
• 1 tablespoon brown sugar
• 1-1/2 teaspoons rubbed sage
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 egg yolks
• 2 tablespoons water

Directions

• In a bowl, combine flour, sugar and salt; cut in the shortening and butter until crumbly. Add water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Cover and chill for at least 1 hour.
• In a Dutch oven over medium heat, brown pork until no longer pink; drain. Add butter and onion; saute until onion is tender. Add potatoes, apples, flour, sugar, sage, pepper and salt; cook and stir for 2 minutes. Cool.
• Meanwhile, on a heavily floured surface, roll pastry to 1/8-in. thickness; cut into 3-1/2-in. circles.
• Place 1-2 tablespoons filling on each circle. Moisten edges with water; fold dough in half. Seal edges with fingers or a fork. Place on ungreased baking sheets.
• Beat egg yolks and water; brush over turnovers. Bake at 375° for 20-25 minutes or until golden brown. Serve warm. Yield: about 4 dozen.

Savory Pork Turnovers published in Taste of Home October/November 1998, p33