Pork Filled Turnovers Recipe 45
SAVORY PORK TURNOVERS
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
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield about 4 dozen.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 188 calories, Fat 12g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 145mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
PORK-FILLED TURNOVERS RECIPE - (4/5)
Provided by darleneandjoel
Number Of Ingredients 15
Steps:
- To make the dough: Put the cream cheese, butter, flour and salt in the bowl of a food processor fitted with the metal blade. Pulse until the mixture just comes together in a ball. Remove the dough and form into 2 disks. Wrap each one and refrigerate for 1 hour, up to 24 hours. Make the filling: Heat the butter in a medium sauce pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the sausage, break it and cook until no longer pink, about 5 minutes. Add the cream, increase the heat and stir in the cheese, egg yolks and parsley. Transfer the filling to a bowl and refrigerate until chilled (50 degrees or less). Roll out of the dough disks on a lightly floured surface to about 1/8 inch. Let it warm at room temp if the dough is too hard to roll- about 10-15 minutes. Using a 4" biscuit cutter, cut the dough into 8 rounds, gathering scraps and re-rolling. Repeat with the remaining dough disks so that you have 16 dough rounds total. Place one heaping tablespoon of filling on one half of the dough round, then fold the other half over to make a half moon shape. Seal the edges with the tines of a fork and continue making the turnovers with the remaining dough rounds and filling. Preheat the oven to 450. Put all the turnovers on one large baking sheet, or 2 if necessary to avoid over crowding, and brush the tops with the egg wash. Bake until the turnovers are golden, about 20 minutes. Remove and let cool slightly before serving.
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