|Butter||1 Cup (16 tbs), softened|
|Cream cheese||8 Ounce, softened (1 Cup)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Ground pork||1 Pound|
|Onion||1 , minced|
|Dried savory||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Dried thyme||1⁄8 Teaspoon|
|Hot water||1⁄2 Cup (8 tbs)|
|Potato||1 Medium, boiled and mashed|
In a large mixing bowl, cream together butter and cream cheese.
Sift together flour and salt, and stir into butter a half-cup at a time.
Form dough into a ball, dust with flour, and flatten slightly.
Wrap dough in waxed paper and chill for at least 3 hours.
In a large skillet, combine pork, onion, bay leaf, savory, cloves, mustard, thyme, hot water, salt, and pepper.
Bring to a boil.
Simmer, stirring, for 20 minutes.
Remove bay leaf.
Pour meat mixture into a large bowl and let it cool, then add mashed potato and mix well.
On a lightly floured board, cut the chilled dough in half.
Roll each half out until dough is about one-eighth inch thick, then cut into 4-inch rounds.
In a small bowl, beat together egg and water.
Brush rounds of dough with egg wash, then place 1 tbsp.of meat-potato filling in the centre of each round.
Fold in half, pressing and sealing edges with a fork.
Brush tops with egg wash.
Place rounds on a greased and floured cookie sheet.
Bake in a 350°F oven for 15 to 20 minutes, or until turnovers are brown.