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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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This is a great make-ahead recipe. A favourite with everyone. You can freeze the turnovers. When ready to serve, remove turnovers from freezer and let stand at room temperature for about 1 hour. Bake as directed. Ingredients:
- 1/2 cup cream cheese spread |
- 1/2 cup butter, softened |
- 11/2 cups flour |
- 1/2 lb lean ground pork |
- 1/4 cup finely chopped onions |
- 1/4 cup chicken stock |
- 1/4 tsp. ground nutmeg |
- 1/4 tsp freshly ground pepper |
- 1/2 cup mashed potatoes |
- 1 egg, beaten |
Directions:
1. Beat cream cheese and butter in large bowl with mixer until well blended.
2. Gradually beat in flour. Shape into a ball and wrap in plastic wrap.
3. Let stand 1 hour.
4. Heat saucepan on medium-high and add some oil.
5. Cook onions until soft; add nutmeg and pepper and then the meat and cook until meat is done, stirring frequently.
6. Stir in chicken stock.
7. Remove from heat.
8. Add potatoes; mix well.
9. Cool completely.
10. Preheat oven to 400°F.
11. Roll out pastry on lightly floured surface to 1/8-inch thickness.
12. Use 4-inch cookie cutter to cut pastry into 24 rounds.
13. SPOON 1 Tbsp. meat mixture onto centre of each pastry round
14. Brush edge with egg.
15. Fold in half; press edges together with fork to seal.
16. Place on greased baking sheet.
17. Cut small slits in tops to vent; brush with remaining egg.
18. BAKE 18 to 20 min. or until golden brown
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