Pork turnovers

Pork turnovers

By
From
Encyclopedia of Food and Cookery
Makes
8

These are good hot or cold.

Ingredients

Quantity Ingredient
60g butter
1 large onion, finely chopped
2 tablespoons plain flour
190ml milk, warmed
60ml cream
175g pork, cooked and finely chopped
1 cooking apple, peeled, cored and chopped
1 lemon, zested
1 tablespoon lemon juice
1/2 teaspoon dried rosemary, crumbled
freshly ground black pepper
1 quantity * plain shortcrust pastry [rid:5323], made with 300 g plain flour, (see note)
egg, beaten, to glaze
salt

Method

  1. Melt butter in a saucepan and cook onion gently until soft. Add flour, stir over low heat for 1 minute and remove from heat. Cool a little, then add milk, stirring until smoothly blended. Return to heat and stir until boiling. Add cream, pork, apple, lemon zest, lemon juice, rosemary, salt and pepper and mix well. Cool completely.
  2. Roll out dough 5 mm thick and cut into 8 × 10 cm rounds. Divide filling among rounds, mounding it on one-half of each and leaving a margin for sealing. Brush edges with beaten egg and fold other halves over, pressing edges to seal and crimping with fingers and thumb. Chill for 20 minutes.
  3. Cut 2 slits in top of each turnover and glaze with beaten egg. Place on a greased baking tray and bake in a preheated very hot oven (230°C) for 15 minutes or until golden brown.

Note

  • For a 25 cm pastry shell or 2-crust 20–23 cm pie, follow recipe for plain shortcrust pastry, using 300 g plain flour, 125 g butter or firm margarine and about 4 tablespoons iced water with a squeeze of lemon juice added. For a 2-crust pie, use a little more than half the dough for bottom crust, and the remainder for lid. Scraps can be used to decorate the pie if liked.
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