Southwestern Cheese Turnovers |
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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 6 |
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A tasty appetizer - a little work, but man, are they good! Do not sub margarine for butter! As far as the pepper jelly - you control the heat - we like them pretty hot! (us Texans....!!) I believe I got these out of Southern Living yearrrrssss ago. I hope you enjoy them! Prep time includes chilling time. Ingredients:
1 cup flour |
4 ounces jalapeno jack cheese, cut into chunks |
1/2 cup cold butter, cut into chunks |
3 1/2-4 tablespoons pepper jelly |
1 egg |
1 tablespoon water |
Directions:
1. Put flour in bowl of food processor.
2. Add cheese and butter chunks.
3. Pulse processor 6 times until butter and cheese are coarsely chopped.
4. Run processor steadily until dough forms a ball.
5. Chill dough for at least one hour.
6. On floured board, roll dough to 1/8 inch thickness.
7. Cut dough into 20 2-inch rounds.
8. Place 1/4 teaspoon pepper jelly in the middle of each round.
9. Brush edges with egg wash made of 1 egg and 1 tablespoon water.
10. Fold dough over jelly and seal.
11. Bake at 375 degrees 12-15 minutes on ungreased cookie sheet.
12. Cool (but really good warm!).
13. May be frozen - to reheat, bake 5 minutes at 375 degrees.
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