Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6               cups  all-purpose flour
  2          teaspoons  sugar
  1           teaspoon  salt up to 1 1/2
  1                cup  shortening
  1                cup  cold butter or margarine
  12       tablespoons  cold water -- (up to 18)
                        ***FILLING***
  2             pounds  ground pork
  3        tablespoons  butter or margarine
  1 1/2           cups  chopped onion
  2               cups  cooked cubed peeled potatoes
  2               cups  diced peeled tart apples
  3        tablespoons  all-purpose flour
  1         tablespoon  brown sugar
  1 1/2      teaspoons  rubbed sage
  1           teaspoon  pepper
     1/2      teaspoon  salt
  2                     egg yolks
  2        tablespoons  water

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.

Nutritional Information:

7602 Calories (kcal); 450g Total Fat; (53% calories from fat); 242g Protein; 630g Carbohydrate; 1172mg Cholesterol; 1973mg Sodium