Spicy Pork Turnovers

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


1/2pound ground pork
1tablespoon vegetable oil
1cup onion, minced
2cloves garlic, minced
2teaspoons ground coriander
2teaspoons chili powder
1teaspoon fresh ginger root, grated
1/2teaspoon ground cumin
1/4teaspoon ground turmeric
1large tart apple, pared, cored and chopped
1teaspoon salt
1/2cup 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.  

Nutritional Info *per serving

  • Calories 120
  • Glycemic Load 0
  • Fat 8g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 4g
  • Monounsaturated Fat 2g
  • Cholesterol 10mg
  • Sodium 120mg
  • Potassium 55mg
  • Carbohydrate 9g
  • Fiber 1g
  • Sugars 1g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 2%
  • Calcium 0%
  • Iron 4%