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Hot Filled Cheese Turnovers

(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.


(Read Queen of the Freezer, the story that accompanies this recipe.)

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