Hot Filled Cheese Turnovers
Updated: Apr 15
(by Andrea Santo Felcone)
(adapted from The Wonderful World of Freezer Cooking)
4 1/2 c. flour
1/4 t. salt
2 c. vegetable shortening
1/2 c. vinegar
3/4 c. water
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.