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
Can you freeze Savory Pork Turnovers?
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.
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 large egg yolks, room temperature
- 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, 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.
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