INGREDIENTS

INSTRUCTIONS

Using a round pastry cutter, cut the pastry into 2-inch rounds. Roll the
remaining scrap into a ball and roll out with a rolling pin into a
1/4-inch-thick sheet and continue to cut rounds of puff pastry until you've
used up all of the pastry. As you cut the pastry, place it on a cookie
sheet lined with waxed paper and refrigerate it until the filling has been
made. For the filling, put the remaining ingredients, except the egg wash,
into a food processor and pulse for 1 to 2 minutes to combine well. Scrape
the sides of the bowl carefully with a rubber spatula and pulse again
briefly. Heat a deep fat fryer to 365 degrees. Lightly brush a round of
pastry with some of the egg wash. Place 1 teaspoon of the ham filling in
the center of the round and fold the dough in half to create a dumpling.
Continue to fill the pastry in this way until all of the filling and pastry
has been used up. Place the finished turnovers on a parchment paper-lined
cookie sheet, brush the tops with the remaining egg wash, and deep fry in
batches for several minutes until rich golden brown. Drain on paper towels
and serve immediately. This recipe yields 24 to 36 turnovers.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B28)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
12-06-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

A Message from our Provider:

“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”