Pork turnovers

For Christmas, rather than cooking a turkey we decided to order a leg of milk-fed pork from a local shop. As the holidays are the only time of year that you can eat tons of pastry and not feel guilty, my wife suggested making turnovers from the leftovers. This is a very tasty recipe and would work with chicken, turkey or beef leftovers as well. Adapted from: The Family Circle Cookbook, New Tastes for New Times

Preparation time
Cooking time


  • Dough
  • 2 cups all purpose flour
  • ¼ cup cornmeal
  • 2 ½ teaspoons sugar
  • ½ teaspoons salt
  • 1/2 cup unsalted butter (1 stick)
  • 4 teaspoons vegetable shortening
  • ¾ cup lowfat plain yoghurt
  • Filling
  • ¼ cup shallots, finely chopped
  • 3 carrots diced (small cubes)
  • 1 tablespoon olive oil
  • 8 ounces mushrooms, trimmed and sliced
  • 2 tablespoons all purpose flour
  • 1 teaspoon sweet paprika
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ⅓ cup lowfat plain yoghurt
  • 10 ounces pork, cooked and chopped

1. Prepare Dough: Stir together flour, cornmeal, sugar and salt in large bowl. With pastry blender or 2 knives, cut in butter and vegetable shortening until mixture resembles coarse meal. Stir in yogurt, mixing just until mixture comes together. Divide dough in half, wrap in plastic wrap and refrigerate several hours or overnight. (The dough for me was really short, but stick with it as when it comes out of the freezer it actually rolls out really nicely.)

2. Prepare Filling: Saute shallots and carrots in oil in large skillet over low heat, stirring frequently, for 5 minutes. Add mushrooms; cover and cook 5 to 7 minutes over low heat or until mushrooms have given off their liquid. Stir in flour, paprika, salt and pepper; cook 2 minutes. Stir in yogurt and pork. Cool to room temperature.

3. Preheat oven to hot (400 degrees). Grease 1 large or 2 small baking sheets.

4. Working with half the dough at a time, roll out one 12 x 12-inch square. Cut in half diagonally into 2 triangles (my wife made squares and it worked just fine), then in half again to form 4 triangles. Place triangles on prepared baking sheet. Top each triangle with one-fourth of the filling, leaving a 1/2-inch border all around. Brush border with water. Roll out remaining dough to 12 x 12-inch square. Cut into 4 triangles as with first piece. Place one triangle on top of each triangle on baking sheet. Seal edges with fingers. Prick tops of turnovers several times with fork.

5. Bake in preheated oven (400 degrees) for 25 minutes or until crisp and golden brown.

TIP: Dough can be made several days ahead, wrapped and refrigerated. The unbaked turnovers can be frozen, and then baked in a pre-heated 375 oven for 5 to 10 minutes longer than in Step 5.

For appetizer portions, make smaller turnovers. Recipe can be halved or doubled.


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