Savory Pork Turnovers Recipes

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.

TOURTIERE TURNOVERS

Steps:

• Pastry:.
• In a bowl wisk flour with salt. Using a pastry blender cut in cubed butter and lard until mixture resembles fine crumbs with a few larger pieces.
• In liquid measure, whisk egg and vinegar; add enough water to make 2/3 cup. Drizzle over dry ingredients, stirring briskly with a fork until ragged dough forms.
• Press into 2 discs.
• Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
• (Make-ahead: Refrigerate for up to 3 days. Makes enough for 2 9" pie crusts.
• Tourtiere turnovers:.
• In a large skillet, saute pork over medium-high heat, breaking up with fork until no longer pink, about 6 minutes. Add onion, garlic, celery,mushrooms,chicken stock,salt,pepper,thyme,cloves,cinnamon and bay leaf; bring to a boil.
• Reduce heat, cover and simmer until almost no liquid remains, about 10 minutes.
• Uncover, and cook until no liquid remains, another 5 minutes.
• Discard bay leaf and stir in potatoes.
• Let cool.
• Divide pastry in half.
• On floured surface roll out each to scant 1/4" thickness.
• For cocktail use 3" round cutter or for main course use 5" round cutter.
• Cut out circles, rerolling if necessary.
• For cocktail use 1 TBSP of pork mixture or for main course turnovers use 2 TBSPs of pork mixture.
• Place pork mixture in center of each circle. Lightly brush edge with water: fold over to create a half moon shape.
• Press edge with a fork to seal.
• Preheat oven to 425 degrees.
• Arrange racks on top and bottom third of oven.
• Line 2 baking sheets with parchment paper.
• In a small bowl whisk 1 egg yolk with 1 TBSP water to brush over filled pastry
• Continue until all pastry and pork is used up.
• Place close together on prepared pans and brush with egg wash and cut steam vents in centers.
• Make-ahead: Freeze until firm, about 15 minutes. Layer between waxed paper in airtight container and freeze for up to 2 weeks.
• Bake at 425 degrees for 15 minutes.
• Reduce heat to 350 degrees; exchange cookie sheets top to bottom and bottom to top oven racks.
• Bake for an additional 15 minutes.

SAVORY GARLIC BEEF & BROCCOLI TURNOVERS

Steps:

• Preheat oven to 400 degrees. In a large skillet heat olive oil over medium high heat, add the onions and cook 2-3 minutes, stirring once or twice. Add the ground beef, breaking up into fine pieces, cooking until browned and no longer pink about 5-8 minutes, drain.
• Return meat mixture back to skillet, add the broccoli and cook 2-3 minutes over medium high heat. Sprinkle the flour, salt, pepper & red pepper flakes over the mixture and stir to coat.
• Add the sour cream and the PHILADELPHIA Savory Garlic Cooking Crème, reserve 3 tablespoons of the cooking crème for garnish, let simmer on low heat for 2-3 minutes stirring to incorporate all the ingredients.
• Place a sheet of phyllo pastry dough on a flat surface, brush with melted butter. Place another sheet of phyllo pastry dough on top, brush that sheet with butter, place a third sheet on top (do not butter top sheet). Using a pizza cutter, cut in half lengthwise, set aside. Repeat this method until you have used all of the phyllo pastry dough sheets and you have 16 strips in all.
• Mound 1 heaping spoonful of the beef and broccoli filling at one end, 1 inch from the corner, and fold over opposite corner to make a triangle. Continue folding, wrapping like a flag, folding end to end.
• Place the turnovers onto cookie sheets, brush the tops with the rest of the melted butter and bake for 12 -15 minutes for fresh turnovers, 15-18 minutes if frozen or until golden brown. Place on a serving platter, drizzle the remaining 3 tablespoons of the PHILADELPHIA Savory Garlic Cooking Crème over all of the turnovers, sprinkle with the parsley and serve.