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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 24 |
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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 Ingredients:
6 cups king arthur unbleached 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 king arthur unbleached all-purpose flour |
1 tablespoon brown sugar |
1-1/2 teaspoons rubbed sage |
1 teaspoon pepper |
1/2 teaspoon salt |
2 egg yolks |
2 tablespoons water |
Directions:
1. 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.
2. 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.
3. Meanwhile, on a heavily floured surface, roll pastry to 1/8-in. thickness; cut into 3-1/2-in. circles.
4. 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.
5. Beat egg yolks and water; brush over turnovers. Bake at 375° for 20-25 minutes or until golden brown. Serve warm. Yield: about 4 dozen.
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