Food

Southerners love fried foods, especially those wonderful fried pies. However, not everyone's diet allows fried foods. Perhaps the versatile filled pastry called the turnover is the answer.

The baked turnover can be served as an appetizer, main dish, or dessert. As is true with the traditional fried pies, you can make the filling sweet or savory.

I am sure that you are not surprised that I would more often choose the sweet filling. For almost twenty years, many of my columns have leaned toward desserts.

One of the best sweet baked turnovers is a quick and easy one using the large refrigerated flaky biscuits and a can of peach pie filling. Raisins, almonds, and a blend of cinnamon and nutmeg adds flavor and turns this into a super dessert for family or guests.

This is not a new recipe. When I toured as a media spokesperson for the Pillsbury Company about fourteen years ago, this special turnover recipe was among the ones prepared for television demos.

Whether you want a quick and easy dessert or an interesting new appetizer, turnovers could be the answer to your "what to serve" question.

Easy Peach Turnovers
Makes 8 turnovers

Filling:

1 (21 oz.) can peach pie filling
1/2 cup raisins
1/4 cup slivered almonds
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 (17.3 oz.) can large refrigerated flaky biscuits

Heat oven to 375 degrees. In a medium bowl, combine all filling ingredients. Set aside. Separate dough into 8 biscuits. Press or roll each biscuit into 6-inch circle. Place 1/4 cup of filling on center of each circle. Fold each biscuit in half, bringing edges together. Press edges with a fork to seal. Place turnovers on cookie sheet. Bake at 375 degrees for 11 to 15 minutes or until golden brown.

Note: For a decorative touch, you might want to drizzle a confectioners sugar glaze over the baked turnovers.

Miniature Pork Turnovers
Makes 30 appetizers

Pastry dough:

2 sticks (1 cup) unsalted butter, softened
8 ounces softened cream cheese
2 1/2 cups all-purpose flour
1 teaspoon salt

Filling:

1 pound ground pork
1/2 cup finely-chopped onion
1 bay leaf
1/4 teaspoon dried savory, crumbled
1/8 teaspoon dried thyme, crumbled
1/4 teaspoon ground cloves
1/4 teaspoon dry mustard
salt and black pepper to taste
1/2 cup hot water
1 boiled potato, peeled and mashed egg wash made by beating
1 egg with 1 teaspoon water

Make the dough: In bowl cream butter and cream cheese. Sift in flour and salt. Mix well. Form into a ball, dust with flour, and flatten slightly. Chill wrapped in wax paper or plastic wrap for at least 3 hours or overnight. Make the filling: Combine the pork, onion, herbs, spices, and water in a heavy skillet. Bring to a boil, stirring. Simmer for 20 minutes or until most of liquid is evaporated. Discard the bay leaf. Transfer mixture to a bowl and add potato. Combine well and let filling cool. Preheat oven to 400 degrees. Divide dough into two portions and roll each on a floured surface to 1-8 inch thick. Cut into 4-inch rounds, brush with egg wash and put 1 tablespoon filling in center of each. Fold in half, press edges with fork to seal. Place on ungreased baking sheet. Brush with remaining egg wash and cut 3 steam vents in each turnover. Bake for 20 minutes or until golden. Serve warm or at room temperature.