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
LOUISIANA SWEET-DOUGH MINCEMEAT TURNOVERS
Steps:
- Preheat the oven to 375F. 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. Makes 4 turnovers. Gourmet November 1993
Nutrition Facts : Calories 469 calories, Fat 1.70938 g, Carbohydrate 114.618602083333 g, Cholesterol 64.853125 mg, Fiber 0.402166666736205 g, Protein 2.32942583333333 g, SaturatedFat 0.581311875 g, ServingSize 1 1 Serving (140g), Sodium 209.31325 mg, Sugar 114.216435416597 g, TransFat 0.261753625 g
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.
CAJUN SWEET DOUGH
Down in Louisiana this dough is used to make what we call Cajun Sweet Dough. The traditional filling is fig and it is made into turnovers, but it can also be used as pie crust, although it is not as flaky. It is supreme as turnover dough, for ANY kind of filling.
Provided by Julie P.
Time 15m
Yield 30
Number Of Ingredients 10
Steps:
- Sift together the flour, baking powder, and salt. Set aside.
- In a separate bowl, beat the butter, then add the sugar a little at a time. Add the vanilla. Beat the mixture until it is nice and fluffy. Beat in the egg. Stir in the flour mixture alternately with the milk.
- Before you use this dough, be sure you chill it well at least 2 hours or even overnight.
- To make turnovers: Preheat the oven to 350 degrees F (175 degrees C). Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into 3 inch squares. Spoon about 2 teaspoons of the pie filling into the center of each square and fold over to form a triangle. Pinch the seams to seal or press with the tines of a fork. Place at least 2 inches apart on a greased baking sheet. Brush with egg white.
- Bake for 12 to 15 minutes in the preheated oven, until golden brown on the tops and bottom.
Nutrition Facts : Calories 162.5 calories, Carbohydrate 26.8 g, Cholesterol 18.7 mg, Fat 5 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 3 g, Sodium 119 mg, Sugar 9.2 g
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