INGREDIENTS

INSTRUCTIONS

FOR THE PASTRY
TO FINISH TURNOVERS
Put the flour in a large bowl or on a pastry board
and make a well in the center.
Place the butter and oil in the well and cut in the
fat until the mixture resembles coarse crumbs.
Stir in the vinegar and salt into the ice water.
Sprinkle the water, 1 tablespoon at a time, over a
section of the flour.  Gently mix with a fork to
moisten.
Push the moistened section aside and continue adding
enough water to make a soft dough that just holds
together.
Place the dough on a lightly floured surface and
knead briefly with the heel of your hand.  Form into a
ball, flatten slightly, cover with plastic wrap, and
refrigerate for at least 30 minutes up to 1 week.  THe
dough can also be frozen for up to 3 months.   Let the
chilled dough stand at room temperature until
workable, about 1 hour, before rolling.
Preheat the oven to 375 degrees F.
Form the dough into 1-inch dough.  On a lightly
floured surface, roll the balls into 3-inch rounds,
about 1/8 inch thick.
Place a heaping teaspoon of the filling in the center
of each round, Fold the dough in half over the filling
to form a half moon and press the rounded edge with
the tines of a fork to seal. (Turnovers may be frozen
at this point.  Do not defrost before baking; instead,
increase the baking time by about 10 minutes)
Place turnovers on a baking sheet.  Brush the tops
with egg wash and if desired, sprinkle with sesame
seeds.  Bake until golden brown, about 30 minutes.
Serve warm or at room temperature.
Nutritional info per turnover: 124 cal; 2g pro, 9g
carb, 9g fat(63%), 166 mg sodium
Source: Miami Herald, 9/5/96
formatted by Lisa Crawford
Posted to MM-Recipes Digest V3 #246
Date: 09 Sep 96 00:08:03 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

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