Savory Pork Turnovers Recipe

Savory Pork Turnovers Recipe photo by Taste of Home

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Apples, potatoes, ground pork and seasonings tucked inside flaky golden pastry never fail to win praise from my family at home and friends at church functions. The assembly requires a bit of effort, but these impressive little turnovers are worth it. -Ruby Carves, Litchfield, Maine

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Savory Pork Turnovers Recipe

Prep: 50 min. + chilling Bake: 20 min.

Yield: 24 Servings

50 20 70

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.

Nutritional Facts 1 serving (2 each) equals 376 calories, 23 g fat (10 g saturated fat), 67 mg cholesterol, 310 mg sodium, 30 g carbohydrate, 1 g fiber, 11 g protein.

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