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Cherry Chip Turnovers

Healthy.Eater's picture
Ingredients
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Salt 1⁄2 Teaspoon
  Shortening 2⁄3 Cup (10.67 tbs)
  Cold water 8 Tablespoon
  Canned cherry pie filling 21 Ounce
  Semisweet chocolate pieces 1⁄4 Cup (4 tbs)
  Milk 1 Tablespoon
  Sugar 1 Tablespoon
  Ground cinnamon 1 Teaspoon
Directions

In a medium mixing bowl stir together flour and salt.
Cut in shortening till pieces are the size of small peas.
Sprinkle 1 tablespoon water over part of mixture; gently toss with a fork.
Push to side of bowl.
Repeat till entire mixture is moistened.
Form dough into a ball.
Divide dough into 12 balls.
On a lightly floured surface roll each ball into a 5-inch circle.
For filling, in a small mixing bowl stir together pie filling and chocolate pieces.
Spoon about 3 tablespoons of filling onto half of each pastry circle.
Moisten edges of pastry with a little water and fold other half of dough over filling.
Seal edges with the tines of a fork.
Place turnovers on un-greased baking sheets.
Prick tops of turnovers 2 or 3 times with a fork.
Brush with a little milk; sprinkle with sugar and cinnamon.
Bake in a 375° oven about 35 minutes or till golden.
Cool.
Wrap individually in moisture- and vapor proof wrap.
Seal, label, and freeze for up to 3 months.
For a brown bag lunch, place a wrapped frozen turnover in bag with other lunch items and a frozen ice pack.
Turnover should be thawed by lunchtime.

Recipe Summary

Method: 
Baked
Ingredient: 
Cherry
Cook Time: 
35 Minutes

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