| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Mexican |
Mexican, Pork |
8 |
Servings |
INGREDIENTS
| 8 |
ts |
Chilled margarine |
| 3/4 |
c |
All-purpose flour |
| 3 |
tb |
Ice water |
| 2 |
oz |
Cooked ground pork, crumbled (OR finely chopped |
|
|
Cooked ham) |
| 2 |
oz |
Monterey Jack or Cheddar cheese, shredded |
| 1 |
ts |
Prepared spicy brown mustard |
| 1 |
ds |
Crushed red pepper |
| 1 |
|
Egg separated |
| 1 |
tb |
Skim milk |
INSTRUCTIONS
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 375.
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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