Mincemeat Turnovers with Rum Sauce

fast.cook's picture

Sep. 22, 2011


For pastry
Piecrust mix 22 Ounce (2 Packages, 11 Ounce Each)
Ice water 1 Cup (16 tbs)
For filling
Prepared mincemeat 1/2 Cup (8 tbs) , prepared (With Brandy And Rum)
Applesauce 1/2 Cup (8 tbs)
Walnuts 1/2 Cup (8 tbs) , coarsely chopped
Butter/Margarine 12 Tablespoon , softened (1 1/2 Sticks)
Egg yolk 1
Water 1 Teaspoon
Granulated sugar To Taste
Rum sauce 1 Tablespoon



1. Prepare the pastry pie crust in a medium bowl by blending the mix with ice water. Follow the pack instructions to get the right mixture. Shape the mixture into a ball and then divide into half. Set aside to chill for 30 minutes.

2. In a medium bowl, combine the mincemeat, applesauce and walnuts and mix well till completely combined.

3. Preheat the oven to 425F


4. Remove the chilled pastry from the refrigerator and place half of it between two sheets of waxed paper.

5. Roll this out into a 12-inch square. Remove the top of the waxed paper and cut the pastry into four 6-inch circles.

6. Reroll the trimmings and then cut the rolled out pastry again into 6 circles in all. Repeat with the rest of the dough till it is used up.

7. Place about 3 tablespoons of the filling in the center of each circle and moisten the edge of the circle lightly. Fold the other half over the filling and press down to seal

8. Beat the egg yolk with water.

9. Place these turnovers on a ungreased cookie sheet and brush them with egg yolk. Cut a slit in the top of each turnover for the steam to come out and then bake them for 30 minutes.

10. Let the turnovers completely and then wrap them individually in foil and place in shallow plastic freezer containers with tight fitting lids.


11. Just before serving, place the unwrapped popovers in the hot oven for 10-12 minutes till they are hot


12. Serve warm with rum sauce

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 347Calories from Fat 148

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 255 mg10.63%

Total Carbohydrates 41 g13.7%

Dietary Fiber 2 g8%

Sugars 4 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet