Pastry
4 cups flour
1 lb butter, chilled and cubed
1 cup sour cream
Cut cubed butter into flour until it resembles coarse meal. ( Or whatever the exprssion is). Add in sour cream. Stir with fork until combined. If it doesn't form a ball, that's fine. Place in ziplock bag and mush together. Place in fridge for at least one hour. Dough can also be frozen at this point for later use.
Turnover Filling
1 lb ground pork.
1/2 cup chicken stock or water
I medium to large onion, minced
1 large clove garlic, minced
1/2 tsp salt
1/2 tsp each, thyme, sage, dry mustard
pinch of ground cloves
few gratings of nutmeg
1 medium potato, cooked and mashed
Combine all in pot except potato. Simmer, uncovered 25 minutes or until most of the liquid is evaporated and meat is cooked. Remove from heat. Stir in potato. Chill.
At this point, check for seasonings. Last Saturday, I added minced fresh thyme and fresh sage at this point. You want it to be tasty, nothing worse than bland turnovers.
Roll out dough on floured surface. Cut out 3 inch circles. Add 2 tsp filling. Brush edges of dough with water, fold in half and seal. Crimp edges with fork. Place on ungreased sheet. Brush tops with eggwash. Cook at 375F for 15-20 minutes.
A few notes:
After years of making them, I've learned a few things. a white wine makes a small turnover that is great for a more upscale party. a red wine glass gives a 2-3 bite turnover. A martini glass makes a good size if they are part of a meal.
These freeze very well. Thaw and heat at 350F for about 10 minutes until hot.
If you can get fresh herbs, I strongly recommend using them aling with the dried ones.
If your pork is fatty, just drain off the fat before adding the potato, but you do want some moisture.
If you over fill them, they will explode. "smirk"
The dough is great, you can roll the scraps, and re-roll them, and re-re-roll them. "smile"
4 cups flour
1 lb butter, chilled and cubed
1 cup sour cream
Cut cubed butter into flour until it resembles coarse meal. ( Or whatever the exprssion is). Add in sour cream. Stir with fork until combined. If it doesn't form a ball, that's fine. Place in ziplock bag and mush together. Place in fridge for at least one hour. Dough can also be frozen at this point for later use.
Turnover Filling
1 lb ground pork.
1/2 cup chicken stock or water
I medium to large onion, minced
1 large clove garlic, minced
1/2 tsp salt
1/2 tsp each, thyme, sage, dry mustard
pinch of ground cloves
few gratings of nutmeg
1 medium potato, cooked and mashed
Combine all in pot except potato. Simmer, uncovered 25 minutes or until most of the liquid is evaporated and meat is cooked. Remove from heat. Stir in potato. Chill.
At this point, check for seasonings. Last Saturday, I added minced fresh thyme and fresh sage at this point. You want it to be tasty, nothing worse than bland turnovers.
Roll out dough on floured surface. Cut out 3 inch circles. Add 2 tsp filling. Brush edges of dough with water, fold in half and seal. Crimp edges with fork. Place on ungreased sheet. Brush tops with eggwash. Cook at 375F for 15-20 minutes.
A few notes:
After years of making them, I've learned a few things. a white wine makes a small turnover that is great for a more upscale party. a red wine glass gives a 2-3 bite turnover. A martini glass makes a good size if they are part of a meal.
These freeze very well. Thaw and heat at 350F for about 10 minutes until hot.
If you can get fresh herbs, I strongly recommend using them aling with the dried ones.
If your pork is fatty, just drain off the fat before adding the potato, but you do want some moisture.
If you over fill them, they will explode. "smirk"
The dough is great, you can roll the scraps, and re-roll them, and re-re-roll them. "smile"
Practice safe lunch. Use a condiment.
( I'd still love to take cooking classes at the Inn) What a gorgeous part of the country, and what a small world. Off to hunt up the cretons recipe. And, as an added treat, lol, I'll post a favourite Christmas Eve one, Cipaille.
, plus some 
whaaaaat????? 
