Search

Hot Filled Cheese Turnovers

Updated: Apr 15, 2020

(by Andrea Santo Felcone)

(adapted from The Wonderful World of Freezer Cooking)


Dough:

4 1/2 c. flour

1/4 t. salt

2 c. vegetable shortening

1/2 c. vinegar

3/4 c. water

1 egg


Filling:

2 c. (1 lb.) cream cheese, softened

2 c. (1 lb.) chive cream cheese, softened

1 oz. anchovy paste

5 T. heavy cream


3 T. melted butter


Mix flour and salt.

Cut in shortening.

Add vinegar and water gradually, and mix in with a fork.

Beat egg lightly, and stir into dough.

Turn out on wax paper, and press into a ball.

Chill in refrigerator overnight.

Combine all ingredients for filling, and mix thoroughly.

Cut dough into 4 sections.

Roll out 1 section at a time to 1/8” thickness.

Cut into 2 1/2-in. circles, using a glass or cookie cutter.

Place 1 t. of filling on half of each piece.

Fold over remaining half.

Moisten edges with water, and press together with tines of a fork.

Brush with melted butter.

Preheat oven to 425 F. and bake for 20 minutes.

Alternatively, freeze on flat tray, and pack in a plastic bag or container.

Makes about 80.

Recent Posts

See All

Albondigas Estilo Mama

(Meatballs Like Mama Makes) (Adapted from Food From My Heart) (by Zarela Martinez) This recipe calls to mind the llaves (outdoor water faucets) on the ranch, which were always surrounded with patches

Apple Pie

(by Evangeline Wurst) 1/2 c. unsalted butter 3 T. flour 1/4 c. water 1/2 c. sugar 1/2 c. brown sugar pastry for 9-in. double crust pie (here's one) 8 Granny Smith apples, peeled, cored, and sliced Pre

Chop Chae

(by Frances Park) For the sauce: 3 1/2 T. soy sauce 1 T. packed brown sugar 2 T. sesame oil 2 t. minced garlic 1 T. roasted sesame seeds black pepper to taste 1 large carrot 1 medium zucchini 1 red be