INGREDIENTS

INSTRUCTIONS

375    
Paprika Garnish: red bell pepper strips and cilantro leaves  In small
bowl, with pastry blender or 2 knives, cut margarine into  flour until
mixture resembles corn meal; sprinkle with ice water and,  using fork,
mix to form soft dough. Roll dough between 2 sheets of  wax paper to
form rectangle about 1/4 inch thick; remove paper and  use 2-inch
diameter plain or fluted cookie cutter to cut dough into  rounds. Roll
scraps of dough and continue cutting until all dough has  been used
(should yield 24 rounds). Combine pork (or ham), cheese,  mustard, and
red pepper in small bowl and set aside. Preheat oven to  Beat egg white
lightly and brush an equal amount onto each pastry  round. Spoon an
equal amount of the meat mixture (about 1/2 rounded  teaspoon) onto
center of each round; fold pastry over,  turnover-fashion, to enclose
filling.  Press edges of dough together  to seal. Transfer turnovers to
nonstick cookie sheet. Add milk to egg  yolk and beat lightly; brush an
equal amount of mixture over each  turnover and sprinkle each with a
dash of paprika.  Bake until  turnovers are golden brown, 15 to 20
minutes. Transfer to warmed  serving tray; garnish with red pepper
strips and cilantro. Chili  sauce or salsa can be served as a dipping
sauce.  Makes 8 servings of 3 turnovers each.  [WEIGHT WATCHERS NEW
INTERNATIONAL COOKBOOK] Posted by Fred Peters.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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