Orange And Pork Turnovers Recipe 435

ORANGE PORK TENDERLOIN

Steps:

• Place pork slices in an ungreased 13-in. x 9-in. baking dish. Combine butter, thyme and cayenne; spread over pork. Pour 3/4 cup orange juice over meat. Bake, uncovered, at 425° for 20-25 minutes or until meat is no longer pink, basting occasionally., Remove pork and keep warm. Pour pan drippings into a measuring cup; add enough remaining orange juice to measure 3/4 cup. Pour into a saucepan. Stir in flour and sugar until smooth. , Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with pork.

SAVORY PORK TURNOVERS

Steps:

• 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, preheat oven to 375°. 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 until golden brown, 20-25 minutes. Serve warm.Freeze Option: Cover and freeze unbaked turnover on a waxed paper-lined baking sheet until firm. Transfer to a resealable plastic freezer bag; return to freezer. To use, bake turnovers as directed, increasing time as necessary to heat through.

ORANGE AND PORK TURNOVERS RECIPE - (4.3/5)

Steps:

• Preheat oven to 375°F. In a large sauté pan, heat oil to medium-high. Add onions and sauté about 3 minutes or until soft. Add the pork sausage and cook, stirring, for 2 minutes. Add the tomato sauce, cinnamon, cumin, coriander, orange zest and chili flakes. Cook, stirring occasionally, until the pork is cooked through, about 5 minutes. Add the orange juice, raisins, sugar and pepper to taste. Simmer over medium heat for 15 minutes or until most of the liquid has cooked off. Stir in the nuts and set aside to cool. Whisk the egg and milk together to make an egg wash. Roll out the pie crust to about an 18-inch square. Cut into 2 rectangles. Put 2 tablespoons of filling in the center of each rectangle. Brush a little egg wash around the rim. Fold over to form a square pocket. Pinch the edges together with your fingers; then press the edge with the back of a fork to firmly seal the edges. Brush the top of the pocket with the egg wash and put on a cookie sheet lined with parchment. Bake about 15 minutes, or until golden brown.

ORANGE MARINATED PORK TENDERLOIN

Steps:

• Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
• Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
• Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.

ORANGE PORK

Steps:

• Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.

ORANGE AND CHOCOLATE TURNOVERS

Steps:

• Combine orange segments, orange zest and chocolate chips.
• Hold refrigerated until ready to use.
• Drain off any juice before filling turnovers.
• Place one dough square on smooth surface or waxed paper.
• Brush right and bottom edges of square with water.
• Place 1 ½ oz.
• of orange and chocolate filling in center of each square.
• Fold over and press down on edges, crimping firmly.
• Place on baking sheet covered with parchment.
• Brush with 1 teaspoon orange juice and sprinkle with 1 tsp granulated sugar.
• Bake in a preheated 350º F oven for 25-30 minutes until dough is golden brown.
• Sprinkle serving plate with 1 tablespoon powdered sugar.
• Place warm turnover in center of plate.
• Garnish with 2 orange peel twists tied in knots, and 1 mint sprig.
• Serve immediately.

BEEF, SWEET POTATO, AND RAISIN TURNOVERS

Steps:

• To make the dough in a food processor, combine the flour, sugar, and salt in the work bowl and pulse 2 or 3 times to combine. Add the shortening and process for 10 seconds to combine. Sprinkle in the butter pieces and pulse 10 to 15 times, until the mixture is pale yellow and resembles coarse crumbs. Break apart pieces larger than a pea. Transfer to a bowl. (Alternatively, put the ingredients in a bowl and use a pastry blender or your fingers in a quick rubbing motion to combine the ingredients.) Work in the egg mixture, one-third at a time, using a rubber spatula to fold, mash, and press the ingredients together after each addition. When all the liquid has been incorporated, you should be able to press the dough into a ragged mass with the spatula. If not, work in additional ice water by the teaspoon. Transfer the dough to a work surface (no flouring is needed) and very gently knead the dough into a ball. Pat the dough ball into a 5-inch disk. Wrap in plastic and refrigerate for at least 1 hour, or up to 2 days.
• Meanwhile, to make the filling, heat the oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring constantly, for 2 to 3 minutes, until the onion is translucent and sweet smelling and the garlic begins to turn blond. Add the beef, and use a wooden spoon or spatula to stir and mash the meat into small pieces. Cook for 30 to 60 seconds, until most of the meat has begun to brown. Add the sweet potato, water, soy sauce, salt, and pepper. Stir, lower the heat slightly, and cover. Cook for about 4 minutes, or until the potato is nearly tender; there should still be some liquid remaining. Uncover, add the raisins, and continue cooking, stirring constantly, for about 1 minute, or until the potato is tender and there is very little liquid left. Remove from the heat and use the spoon or spatula to mash half of the potato and make the mixture cohere a bit. Transfer to a small bowl and set aside to cool completely before using. You should have about 3/4 cup. (The filling can be prepared up to 2 days in advance and refrigerated. Return it to room temperature before using.)
• If the dough was refrigerated for longer than 1 hour, let it sit at room temperature until malleable. Position a rack in the middle of the oven and preheat to 375°F. Line 2 baking sheets with parchment paper. Lightly beat the egg white and keep it nearby.
• Unwrap the dough and put it on a lightly floured work surface. Gently squeeze on the dough to elongate it. Roll it into a 12-inch log. Use a knife to cut the log into 12 pieces. (Halve the log first to easily cut even-size pieces. The tapered end pieces should be cut a little longer than the rest.) Loosely cover the dough pieces with plastic wrap or a kitchen towel to prevent drying.
• Work with half of the dough pieces at time, keeping the others loosely covered. Use an Asian-style wooden rolling pin to roll each piece of dough into a circle 3 1/2 inches in diameter and just a bit thicker in the center than at the rim. Use a minimum amount of flour to dust your work surface and rotate the circle. Roll from the center outward as you would a basic dumpling wrapper (see page 24). Holding a wrapper in one hand, use a spoon to position about 1 tablespoon of filling slightly off-center on the wrapper, pressing down very gently and keeping about 1/2 to 3/4 inch of wrapper clear on all sides. Brush egg white on half of the rim and then bring up the other half to meet it and close. Press with your fingers to create a half-moon (see page 26), sealing the rim well and creating a 1/2-inch brim. For extra security, use your thumb and index fingers to form a rope edge (see page 51) or press with the tines of a fork. Place the turnover, pretty rope edge facing up, on the prepared baking sheet. Repeat with the remaining wrappers, spacing them about 2 inches apart, before working on the second half of dough. Assembled empanadas can be frozen on the baking sheet until hard (about 2 hours), transferred to a zip-top freezer bag, and kept frozen for up to 1 month; partially thaw before brushing with egg and baking.
• Lightly beat the egg yolk and brush it on the turnovers, taking care to cover the spine. Bake 1 baking sheet at a time for 20 to 22 minutes, until golden brown. Put the baking sheet on a rack and cool for about 10 minutes before eating. Empanadas are great at room temperature, too.
• lazy day tip
• Use a high-quality prepared pie crust when you have no time to make dough from scratch.