Preparation:
In a bowl, combine flour, sugar and salt; cut in the shortening and butter until crumbly. Add water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Cover and chill for at least 1 hour. In a Dutch oven over medi- um heat, brown pork until no longer pink: drain. Add butter and onion; saute until onion is tender. Add potatoes, apples, flour, sugar, sage, pepper and salt; cook and stir for 2 minutes. Cool. Meanwhile, on a heavily floured surface, roll pastry to 1/8-in. thickness; cut into 3-1/2-in. cir- cles. Place 1-2 tablespoons filling on each circle. Moisten edges with water; fold dough in half. Seal edges with fin- gers or a fork. Place on ungreased bak- ing sheets. Beat egg yolks and water; brush over turnovers. Bake at 3750 for 20-25 minutes or until golden brown. Serve warm. |
