Savory Pork Turnovers
TOTAL TIME: Prep: 50 min. + chilling Bake: 20 min.
YIELD: about 4 dozen.
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
Ingredients
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6 cups all-purpose flour
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2 teaspoons sugar
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1-1/2 teaspoons salt
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1 cup shortening
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1 cup cold butter
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12 to 18 tablespoons cold water
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FILLING:
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2 pounds ground pork
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3 tablespoons butter
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1/2 cup chopped onion
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2 cups cooked cubed peeled potatoes
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2 cups diced peeled tart apples
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3 tablespoons all-purpose flour
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1 tablespoon brown sugar
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1-1/2 teaspoons rubbed sage
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1 teaspoon pepper
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1/2 teaspoon salt
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2 large egg yolks, room temperature
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2 tablespoons water
Directions
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1.
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.
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2.
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.
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3.
Meanwhile, preheat oven to 375°. On a heavily floured surface, roll pastry to 1/8-in. thickness; cut into 3-1/2-in. circles.
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4.
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.
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5.
Beat egg yolks and water; brush over turnovers. Bake until golden brown, 20-25 minutes. Serve warm.
Nutrition Facts
1 turnover: 188 calories, 12g fat (5g saturated fat), 32mg cholesterol, 145mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 5g protein.
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