"In a bowl, combine flour, sugar and salt; cut in the shortening and butter until crumbly. Add water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Cover and chill for at least 1 hour. In a Dutch oven over medium heat, brown pork until no longer pink; drain. Add butter and onion; saute until onion is tender. Add potatoes, apples, flour, sugar, sage, pepper and salt; cook and stir for 2 minutes. Cool."
"Meanwhile, preheat oven to 375°. On a heavily floured surface, roll pastry to 1/8-in. thickness; cut into 3-1/2-in. circles. Place 1-2 tablespoons filling on each circle. Moisten edges with water; fold dough in half. Seal edges with fingers or a fork. Place on ungreased baking sheets. Beat egg yolks and water; brush over turnovers. Bake until golden brown, 20-25 minutes. Serve warm."
A flaky pastry dough is made from flour, sugar, salt, shortening, cold butter, and cold water, mixed until crumbly, formed into a ball, and chilled for at least one hour. Browned ground pork is combined with butter, onion, cooked potatoes, diced tart apples, flour, brown sugar, sage, pepper, and salt, then cooked briefly and cooled. Pastry is rolled to 1/8-inch thickness, cut into 3-1/2-inch circles, filled with 1–2 tablespoons of filling, folded and sealed, brushed with egg yolk wash, and baked at 375°F for 20–25 minutes until golden. Store in an airtight container for up to three days and reheat in a 350°F oven.
Read at Alternative Medicine Magazine
Unable to calculate read time
Collection
[
|
...
]