Cherry Chip Turnovers
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|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)|
|Ground cinnamon||1 Teaspoon|
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.
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.