Creole Turnovers
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 each 30 minutes + 30 minutes chilling 20 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
DOUGH: 4 cups all-purpose flour 1/2 teaspoon salt 1 cup cold butter
1 cup cold milk 1 egg FILLING: 2 cups chopped Cajun vegetables
2 tablespoons butter 3 large cloves garlic 1-1/2 pounds ground pork or beef
2 bay leaves 2 teaspoons Cajun spices 1 14-1/2 ounce can diced tomatoes
2 tablespoons chopped parsley



1 Place flour and salt in a food processor. Add cut up butter and process until mixture resembles fine bread crumbs. Add cold milk to make a soft dough. Wrap in plastic and refrigerate about 30 minutes.
2 In a skillet cook Cajun vegetables in butter for 3-4 minutes. Add chopped garlic and pork; cook until brown. Drain. Add bay leaves, Cajun spices and tomatoes. Simmer, uncovered, for 10 minutes.
3 Stir in parsley; cool.
4 Divide pastry into 6 portions. Roll parstry out onto a lightly floured surface until 1/4-inch thick. Cut each portion into an 8-inch circle. Place filling on one half of each circle. Brush edges with water; fold over and pinch edges together. Prick dough with a fork and brush with beaten egg.
5 Preheat oven to 400 F. Place on a parchment lined or lightly greased baking sheet. Bake 20 minutes or until golden brown.

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