Spicy Pork Turnovers

  • Yield 32 servings
  • Prep 25 mins
  • Cook 46 mins


1/2 pound ground pork
1 tablespoon vegetable oil
1 cup onion, minced
2 cloves garlic, minced
2 teaspoons ground coriander
2 teaspoons chili powder
1 teaspoon fresh ginger root, grated
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 large tart apple, pared, cored and chopped
1 teaspoon salt
1/2 cup water
1 -- 17-1/4 oz. frozen puff pastry
1 -- egg, slightly beaten


  1. Heat oil in medium skillet over medium heat and sauté pork, onion, garlic, coriander, chili powder, ginger root, cumin and turmeric. Cook, stirring mixture and crumbling pork, until onion is tender and pork is no longer pink, about 6-8 minutes. Stir in apple, water and salt; reduce heat. Simmer covered, until apple is very soft, about 20 minutes. Stir to mash apple; cool.

  2. Thaw puff pastry. Working with one piece at a time, roll out and trim each sheet of puff pastry to a 12-inch square. Cut into 3-inquch squares. Place slightly rounded teaspoonful of pork filling in center of each square. Fold squares diagonally in half to enclose filling and form triangles. Moisten edges with water; press to seal; press edges with tines of fork. Heat oven to 400F.; brush tops of turnovers with egg; pierce tops with fork. Bake on ungreased baking sheets until lightly browned, about 20 minutes

  3. Make-ahead tip: Bake turnovers; freeze in single layer on plastic-wrap lined sheets. Transfer to airtight containers; freeze up to one month. To reheat, bake frozen turnovers on ungreased baking sheet, uncovered; at 350F until heated through, 10-15 minutes.  



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