Cheddar Cheese Turnovers
|Flour||1 Cup (16 tbs)|
|Shredded sharp cheddar cheese||1 Cup (16 tbs)|
|Cold margarine||1⁄2 Cup (8 tbs), sliced (1 Stick)|
|Ice water||4 Tablespoon|
|Apricot preserves/Strawberry preserves||1⁄4 Cup (4 tbs)|
Combine the flour and cheese in a bowl.
Cut in the margarine until crumbly.
Add the water 1 tablespoon at a time, mixing with a fork until the mixture forms a ball.
Chill, wrapped in plastic wrap, for 30 minutes or longer.
Preheat the oven to 425 degrees.
Roll the dough about 1/4 inch thick on a floured pastry cloth.
Cut with a 3 inch biscuit cutter.
Place 1/4 teaspoon preserves in the center of each circle.
Fold over and seal edge with a fork.
Bake for 8 to 10 minutes or until golden