MINCEMEAT TURNOVERS
Make and share this Mincemeat Turnovers recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 40m
Yield 48 cookies
Number Of Ingredients 8
Steps:
- Combine flour, granulated sugar and salt in large bowl; set aside.
- Cut butter into 1-inch chunks.
- Add butter and shortening to flour mixture.
- Cut in with pastry blender or 2 knives until mixture resembles coarse crumbs.
- Drizzle buttermilk over top; toss just until mixture comes together to form ball.
- Turn out dough onto lightly floured work surface; fold in half and flatten to about 1/2 inch thick.
- Knead about 8 times.
- Divide dough in half; press each half into 1/2-inch-thick disc.
- Wrap in plastic wrap and refrigerate at least 30 minutes.
- Preheat oven to 350°F.
- Lightly grease cookie sheets; set aside.
- Let dough rest at room temperature 10 minutes.
- Roll 1 dough disc into 8X12-inch rectangle on lightly floured work surface.
- Cut into 24 (3-inch) squares.
- Place heaping 1/2 teaspoon mincemeat in center of each square.
- Fold opposite corners each about 2/3 of the way over filling, overlapping dough corners.
- Place 2 inches apart on prepared cookie sheets.
- Repeat with remaining dough.
- Bake 20 minutes or until lightly browned.
- Remove cookies or wire racks; cool completely.
- Sprinkle pastries lightly with powdered sugar, if desired.
Nutrition Facts : Calories 97.6, Fat 4.2, SaturatedFat 1.9, Cholesterol 5.3, Sodium 45.5, Carbohydrate 13.9, Fiber 0.3, Sugar 5.6, Protein 1.2
GROUND BEEF TURNOVERS
Meet the Cook: Traditional meat pies aren't among my husband's favorites. He likes these so much, however, that he even eats them cold! I've found they're a great lunch for a haying crew as well. Brian and I have a son, 11 months. -Wendy Tomlinson, Echo Bay, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 15 turnovers.
Number Of Ingredients 15
Steps:
- In a large bowl, combine flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine the water, egg and vinegar. Add to shortening mixture, 1 tablespoon at a time, tossing lightly with a fork until mixture forms a ball. Cover and chill for 30 minutes., Meanwhile, combine the first six filling ingredients. Divide pastry into 15 equal portions. On a lightly floured surface, roll out one portion into a 6-1/2-in. circle. , Mound a heaping 1/3 cup filling on half of circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Transfer to a greased baking sheet. Repeat with remaining pastry and filling. , Cut three slits in the top of each turnover; brush with cream. Bake at 375° for 35-40 minutes or until vegetables are tender and crust is golden brown.
Nutrition Facts : Calories 449 calories, Fat 27g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 520mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
LOUISIANA SWEET-DOUGH MINCEMEAT TURNOVERS
Can be prepared in 45 minutes or less.
Yield Makes 4 turnovers
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F. In a bowl whisk together the flour, the baking powder, and the salt. In a bowl with an electric mixer cream together the butter and the sugar until the mixture is light and fluffy, beat in the vanilla and the egg, and beat in the flour mixture in batches alternately with the milk. Chill the dough, dusted with flour and wrapped in plastic wrap, in the freezer for 10 minutes.
- Divide the dough into fourths and roll out 1 piece of the dough 1/8 inch thick on a well-floured surface, keeping the remaining pieces covered and chilled. Cut a 4-inch round from the dough, brush off any excess flour, and brush the edges with water. Put 1 tablespoon of the mincemeat in the center of the round, fold the dough over to enclose the mincemeat, and pinch the edges together to seal them. Make 3 more turnovers in the same manner with the remaining dough and mincemeat. Bake the turnovers on a buttered baking sheet in the middle of the oven for 15 minutes, or until the edges are golden.
MINCEMEAT HAND PIES
Inspired by traditional mincemeat pies, we filled turnovers with dried fruit seasoned with cinnamon, ginger, and cardamom. Lard in the crust, in lieu of the usual suet, makes it sublimely flaky. Per English custom, brandy butter is served alongside.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 24
Number Of Ingredients 20
Steps:
- Make the mincemeat: Stir fruits, candied peels, zests and juices, sugar, salt, spices, and 2 tablespoons water in a medium stockpot. Bring to a simmer over medium heat, stirring frequently. Reduce heat to medium-low. Cover, and cook, stirring occasionally, 10 minutes. Stir in Cognac; cook 2 minutes. Remove from heat; let mixture stand until cool. Mincemeat can be refrigerated in an airtight container up to 3 days.
- Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to slightly less than 1/8 inch thick. Cut into twenty-four 4-inch squares, gathering together scraps and rerolling if needed. Place 1 tablespoon mincemeat in 1 corner of each square. Brush edges with beaten egg. Fold each in half to form a triangle. Press edges to seal. Transfer to a baking sheet lined with parchment paper. Pierce tops with tines of a fork. Refrigerate 15 minutes.
- Brush tops with beaten egg; sprinkle with sanding sugar. Bake until crust is golden brown and filling is bubbling, about 25 minutes. Transfer pies and parchment to a wire rack; let cool 15 minutes before serving. Serve warm or at room temperature, with brandy butter.
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